Crunchy, Beer Battered Fish

Everyone should eat more fish, but I haven't really found any way to prepare it that Josh really likes. His idea of fish is the frozen stuff - already coated in batter. There's got to be a better way! Since beer usually makes things better...I've added it to Ina Garten's recipe.

1 1/2 pounds fresh cod fillets (choose thick ones)

Kosher Salt and freshly ground black pepper

1/2 cup plus 1 tablespoon all-purpose flour

1/2 tablespoon baking powder

1/2 teaspoon freshly grated lemon zest

1/8 teaspoon cayenne pepper

1/2 cup beer of choice

1 extra-large egg

Vegetable oil, for frying

Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.

In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.

Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through.

Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot.