Ingredients:

• 8 cups high-heat cooking oil
• 907g skinless cod, 1 inch thick
• Salt and pepper, freshly ground, to taste
• 60g all-purpose flour
• French fries to serve

For the batter:

• 40g all-purpose flour
• 50g potato starch
• 37g cornstarch
• Baking powder
• 180ml light beer

Directions:

1. Whisk together flour, potato and corn starch, and baking powder in a large bowl. Add beer and whisk till smooth, refrigerate till ready to use.
2. Heat oil to 190ºC over medium heat.
3. Cut the cod into 8 portions, around 113g each, pat dry and season well with salt and pepper. 
4. Spread the flour in a shallow bowl, remove the batter from the fridge. Lightly dredge each piece of fish in flour, shaking to remove excess. Quickly dip the fish in the batter to coat, and move immediately to the next step.
5. Add the fish to the oil, one piece at a time to ensure they do not stick. Fry no more than four pieces at a time. Cook each piece for 4-5 minutes per side till golden brown. 
6. Remove the fish from the oil and transfer to a cooling rack. Sprinkle sea salt and serve fresh with fries.