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Cut fish into portions about 1–1¼ inches thick and 5–6 inches long.
Dry the fish aggressively.
Mix dry ingredients for batter first, then add liquid slowly until it’s the thickness of heavy cream.
Coat fish lightly in plain flour before battering.
Heat oil to 325°F / 165°C.
Batter the fish and fry for 2½–3 minutes until pale blond and just set.
Remove fish carefully and place on a rack to cool for 20–30 minutes.
Freeze fish in a single layer on a sheet pan until solid, then vacuum seal or wrap tightly.
For final fry, heat oil to 375°F / 190°C and fry from frozen for 4–5 minutes until deep golden.