Crispy Beer Battered Fried Fish

Cut the cod fillets into serving-sized pieces.

Season the fish pieces generously on all sides with Cajun seasoning.

Prepare two shallow bowls for dredging. In the first bowl, add 1 cup of all-purpose flour. In the second bowl, whisk together the remaining 2 cups of flour, some of the Cajun seasoning, and the light beer until a smooth batter forms.

Working with one piece of fish at a time, dredge it in the plain flour, shaking off any excess.

Next, dip the flour-coated fish into the beer batter, ensuring it's fully coated and letting any excess drip off.

Return the battered fish to the plain flour for a final, light coating. This dry-wet-dry method creates an extra crispy crust.

Heat vegetable oil in a large, heavy-bottomed pot or skillet to 350°F.

Carefully place the battered fish into the hot oil, being careful not to overcrowd the pan. Fry for about 4 minutes per side, until golden brown and cooked through.

Remove the fried fish from the oil and place on a wire rack to drain excess oil.

Immediately sprinkle the hot fish with flaky sea salt.