Dry brine the cod fillets with a slight dusting of salt. Leave to sit in a plate for 15 minutes.
Whilst the fish is dry brining, make up the batter by mixing plain, rice, and corn flours with baking powder, cayenne pepper, white pepper, salt & pepper.
Mix with fridge-cold ginger beer into the breading mix, until the batter becomes smooth and has the consistency of double cream.
Make sure you get the correct batter consistency. The volume of liquid will depend on the temperature, humidity and the age of the flours.
Lightly floured the dry brined fish with seasoned flour. (Flour with salt & pepper). Dip the floured fish into the batter and get an even covering.
Dip the battered fish into hot oil 180°C. Dip in the side closer to you first, as it starts to float slowly lower the fish away from you and into the oil.
Once the whole fish floats to the top. You can pour some more batter into the top with a spoon to make an extra crispy layer of batter on top.
Fry until golden brown.
Chalo kawa.Serve with chips, tartare sauce and lime wedges.
The fish should be flakey with a light and crisp batter.
How does it taste?