First, start by heating oil in a large pot. The oil temperature should be between 350-375 degrees F. Use this thermometer for the most accurate results.
Add the cod fish to a bowl and squeeze lemon juice over it. Let it sit and absorb the lemon juice for about 2 minutes. Pat dry the fish completely with a paper towel.
Place the cod fish on a cutting board and cut them into equal sizes for even cooking.
Transfer the cod fish to a clean, dry plate.
Season the fish with salt, pepper and granulated garlic.
In a bowl, combine 1 cup of flour, beer, old bay seasoning, granulated garlic, salt and pepper. Start with 1 cup of beer and add more little by little if needed. The batter should be slightly thinner than pancake batter.
In a separate bowl, add 1/2 cup of flour.
Place one of the pieces of cod fish in the flour first and shake off any excess flour.
Transfer the fish to the beer batter and coat completely in the batter mixture. Transfer to a plate as you repeat the same steps for the rest of the pieces of fish.
Gently place the fish in the hot oil to cook. Cook 3 pieces of fish at a time so the temperature doesn’t drop. Fry them for 7-8 minutes, flipping halfway. You’ll know it’s ready once the fish is a dark golden color.
Transfer to a paper towel lined plate and blot the excess oil with a paper towel.
Finally, serve with chips and tartar sauce and enjoy!