1poundwhite fish filletscod, haddock, or hake cut into 1x3-inch pieces
Cooked potato wedgesfor serving
Fresh herbsfor serving
Instructions
Pour the oil into a deep-fryer or a large frying pan and heat it to 350°F over medium-high.
Meanwhile, in a medium bowl, whisk together 1 cup crushed cornflakes, the potato starch, and eggs. Gradually pour the beer into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Season with salt and pepper.
Pour the remaining ½ cup crushed cornflakes into a dish.
Rinse the fish and pat it dry. Dip each fish fillet into the batter, then sprinkle with some of the remaining ½ cup crushed cornflakes.
Fry the fish, turning occasionally, until golden brown and crisp, about 7 minutes. Remove, using a slotted spoon, and place on paper towels to drain the excess oil. Repeat until all the fish is cooked.
Serve with potato wedges and finely chopped herbs, if desired.