Chill your beer in the fridge until ice-cold.

In a bowl, whisk together the self-rising flour and cold beer until smooth. Aim for a consistency similar to heavy cream—this ensures a golden, airy crust.

Pour 2 inches of vegetable oil into a heavy pot and heat to 375°F (190°C) for that perfect deep-frying temperature.

Pat your fish fillets dry, dip each one into the beer batter, then carefully lower into the hot oil. Fry until golden brown and crisp, about 3–4 minutes per side.

Remove the fish with a slotted spoon, drain on paper towels, and sprinkle with flaky sea salt for extra flavor.