Perfect English-Style Fried Fish (Fish and Chips)

Prepare the dry coating mix: combine the all-purpose flour (250g), cornstarch (50g), potato starch (50g), and rice flour (50g) in a bowl.

Season the dry mix by adding salt, MSG, garlic powder, onion powder, hot paprika, black pepper, and baking powder.

Add beer to the dry mix and stir until you achieve a homogeneous batter with a good consistency for coating. Set this batter aside.

Cut the chosen fish (like tilapia) into portions approximately one finger-width thick.

Season the fish pieces with salt, black pepper, all-purpose seasoning blend, and lemon juice. Let them marinate for about 10 minutes.

Heat the frying oil in a pot, maintaining a temperature between 175°C and 180°C (350°F to 355°F). Avoid very high temperatures to ensure the fish cooks through.

Using tongs, dip each seasoned piece of fish into the reserved batter, coating it completely.

Fry the fish pieces at the correct temperature for approximately 4 to 5 minutes, turning until they are golden brown and crispy.

Remove the fried fish from the oil and place it on paper towels to drain excess grease.

Serve the fried fish, ideally accompanied by remoulade sauce.