Whether you observe lent or not you will absolutely love my filet-O-fish sandwich! It’s easy, delicious, and a meal the whole family will enjoy! XO Babs 🐟INGREDIENTS: ½ cup all-purpose flour ½ cup cornstarch 1 tsp salt ½ tsp pepper ½ tsp paprika 1 ½ tsp baking powder ¾ cup beer (IPA preferably. You can substitute Club Soda for beer.) 2 quarts avocado oil 4 (4- to 6-ounce) skinless cod filets, 1 inch thick (you could also use halibut or haddock) 4 brioche buns, toasted 4 slices American cheese 4 leaves Bibb lettuce 4 tomato slices 4 brioche buns Instructions: Begin to heat oil (should be about 3” deep) in a large dutch oven to 375°. Whisk flour, cornstarch, salt, and baking powder together in a large bowl. Whisk in beer until smooth. Cover and refrigerate for 10-20 minutes. Place fish on a wire rack & lightly salt and pepper both sides of the fish. Let fish rest a few minutes to let fish sweat and then lightly dab with a paper towel. Using a fork, dip each piece into the batter allowing the excess batter to drip back into the bowl. Place battered fish back on the wire rack and let rest for a few minutes. When oil has come to temp, carefully place two filets in the oil, dragging the filet along the surface of oil to set batter before gently dropping into oil. Adjust burner, if necessary, to maintain oil temperature between 350° and 375° degrees. Cook, two pieces at a time until lightly golden brown for about 3 minutes, turning once at about 2 ½ minutes. Using spider skimmer or slotted spoon, transfer cod to wire rack to cool. Toast buns lightly. Add tartar sauce, American cheese, cod filet, lettuce and tomato with a little more tartar on the top bun. Enjoy! 🐟#filetofish #fishsandwich #fishfry #fridayfishfry