Fried fish in beer batter

Ingredients for 3 servings:

• 4 cod fillets, 150 g each (or other white-fleshed fish)
• salt and pepper
• 300 ml vodka
• 1 tbsp baking powder
• 200 g wheat flour type 550
• 200 g rice flour
• 1 tbsp honey
• 300 ml beer (pilsner or lager)
• Oil or fat for frying
• some flour for turning

Instructions

Working time approx. 5 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 35 minutes

The best fried fish in the world! Recipe by Heston Blumenthal

Fish: Season the portioned fish pieces with salt and pepper, cover, and let rest in the refrigerator for about 1 hour. This will firm the fish and allow it to cook properly. Batter: Combine all ingredients (vodka, baking powder, flour, rice flour, honey) in a bowl. Open and add the beer last to preserve the carbonation. Stir everything together gently. If there are any lumps, just leave it as it is. Cover and refrigerate until ready to use. Heat oil/fat in a saucepan to 180-200°C. Lightly flour the fish. Then carefully dip it in the batter and then gently lower it into the oil. Once the fish is in the oil and fried, spoon a spoonful of liquid batter back and forth over the surface of the fish. This creates an even crispier, mohawk-like coating. Bake until the coating is golden brown. At the right temperature, the batter will be nicely browned and the fish will be cooked through. Remove the fish and serve with fries and remoulade sauce.