Combine batter ingredients and mix until there are no lumps.

Place in fridge and rest of 10-15 minutes

Heat oil to 375 degrees Fahrenheit (190 Celsius) in skillet, wok, or deep fryer

Remove skin of fish and cut into 4-6 inch squares

Dry fish on paper towels and dredge in cornstarch  

Drop fish into bowl of batter and make sure it's well covered. Using a fork to lift the fish, place it into the oil.

Cook until batter has solidified a little and flip. Once everything is golden brown (2-4 minutes) take out and drain on paper towel.