- Heat the oil over high heat until it reaches 180°C.
- In a bowl, whisk together the flour, baking powder, salt and cayenne pepper. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Lightly dredge fish strips in cornflour. Working in small batches, dip the fish into the batter and immerse in the hot oil. Cook until golden brown, about 4 minutes. Drain the fish on a wire rack set over a baking sheet.