- 2 cups fine grind wheat flour
- 1/2 cup cornstarch
- 1 tablespoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon Old Bay seasoning
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 1/2 cups beer
- 6 (10-ounce) fresh fillets Pollack
Combine flour, cornstarch, baking soda, baking powder, Old Bay, salt, and pepper. Add beer and stir. Let rest for 10 minutes. Dredge fish through mixture.
Preheat a deep-fryer or a deep pot filled halfway with oil to 350 degrees F. Gently immerse the fish in the oil, making sure it is fully submerged and deep-fry until it is golden brown and cooked through, about 4 minutes, turning to ensure even browning.