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Preheat the oil in a large high-sided skillet to 375 °F.
Combine 2 tablespoons of all-purpose flour, cornstarch, and salt in a shallow dish. Whisk to combine.
In another shallow dish, combine 1 ½ cups flour, baking powder, paprika, and cayenne. Whisk to combine.
Cut the cod fillets into finger size pieces.
Roll the cod fillet fingers in the cornstarch mixture, then transfer them to a cooling rack placed in a large rimmed baking sheet.
Add enough lager to the flour mixture to form a thin batter, then transfer the fish fingers into the batter.
Carefully, add each fish finger to the oil and fry for 6-8 minutes or until golden brown.
Transfer the fried fingers to a rimmed baking sheet lined with paper towels.
Season the fingers with kosher salt immediately as needed.
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