We substitute club soda for beer in this fish and chips recipe since we don't drink beer. The carbonation is what is important to make the batter nice and fluffy, and the club soda does just fine.
1 cup all-purpose flour
Coarse salt
1/2 teaspoon baking powder
1 cup club soda
1 1/2 pounds boneless, skinless cod, cut into 1-by-3-inch pieces
lemon wedges, for serving
Tartar Sauce, for serving
In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and baking powder. Slowly add club soda and whisk batter until smooth. Line a baking sheet with paper towels and place near stove.
Pat fish dry with paper towels and season lightly with salt. In two batches, dip fish into batter (gently shaking off excess) and place in oil. Fry fish, turning occasionally, until deep golden brown and crisp, about 7 minutes per batch.
With a slotted spoon or mesh strainer, transfer fish to prepared sheet to drain. Keep warm while cooking second batch. Serve with lemon wedges and tartar sauce.
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