INGRIDIENTS:

3/4 cup all-purpose flour

1/4 cup plus 2 tablespoons cornstarch

1/2 teaspoon paprika

1 cup beer, such as lager or golden ale

Neutral oil, for deep frying

2 pounds thick flaky white fish fillets, such as cod or hake, cut into 1 inch x 4 inch "fingers"

Kosher salt and freshly ground black pepper

IN A SHALLOW BOWL, whisk together 1/4 cup of the flour, 2 tablespoons of the cornstarch, and the paprika. In another shallow bowl, whisk together the remaining 1/2 cup flour and 1/4 cup cornstarch. Add the beer to the second bowl and whisk until the batter is smooth.

In a deep fryer or large deep skillet, bring a few inches of oil to 375°F. Line a baking sheet with paper towels and set near your frying station.

Season the fish with salt and pepper. Working in batches, dredge the fish in the flour mix, followed by the beer batter. Gently drop the battered fish into the hot oil and fry, turning as needed, until golden brown, 4 to 5 minutes. Transfer the fried fish to the prepared baking sheet to drain, and season with more salt and pepper, if you like. Serve fresh and hot!