Slice the cod fillet into strips. Place the flour and breadcrumbs in two separate bowls. Add the spices to the bowl.
In a deep saucepan or a casserole, heat the oil on a high heat.
In a large bowl, mix the flour, the baking powder, the sugar and the salt.
Add the cold lager and mix for 1 to 2 minutes, to achieve a smooth batter with no lumps.
On a clean surface, lay out the fillets, and season to taste.
Gently lay each fillet in the flour and then in the batter, before immersing it in the oil.
Cook for 4 to 5 minutes, until a golden outer crust forms.
Place the cooked fish onto kitchen paper to drain off as much of the oil as possible.
Serve with chips, tartare sauce and some slices of lemon.