Paula Deen Beer Battered Fish and Chips

I love Paula Deen recipes and this Paula Deen Beer Battered Fish and Chips recipe is near the top of my list. I made the batter pretty thick, which I prefer.

Paula Deen Beer Battered Fish and Chips

The batter gives a nice flavor to the fish without being overpowering and is nice and crispy.

One thing you should know about this recipe: Make sure your fish is dry. You don’t want to try to make this with wet and water-logged fish.

Pat it dry with a paper towel. It also helps to then rest the fish in the fridge or counter top to allow the fish to dry out even more.

Not using fresh fish can give you even more trouble.

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Paula Deen Beer Battered Fish and Chips
Ingredients
  • 4 large baking potatoes cut into French fry strips
Beer Batter
  • 1 12 ounce bottle beer
  • 2 cups all-purpose flour
  • 1/2 teaspoon house seasoning recipe follows
  • 1 1/2 lbs cod fish fillets skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
House Seasoning
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Instructions
  1. In a Dutch oven, heat oil to 375 degrees F. Preheat oven to 225 degrees Farenheit.
  2. Fry the potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
  3. Hold in low oven to keep warm while cooking the fish.
Batter:
  1. In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning.
  2. Pat the fish dry and season on both sides with salt and pepper and dredge in 1/2 cup of remaining flour.
  3. Coat pieces of fish in beer batter and slide into oil as coated.
  4. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes.
  5. Transfer to a paper towel-lined baking sheet and keep warm in oven.
  6. Fry remaining fish in batches, returning oil to 375 degrees F between batches.
  7. Serve fish with French fries.
  8. For the House Seasoning: Mix the ingredients together and store in an airtight container for up to 6 months.

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Recipe based on one by Iron Woman
Photo by lazyme

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