Beer Battered Fish and Chips

Total Time:
55 min
Prep:
25 min
Cook:
30 min

Yield:
4 servings
Level:
Intermediate

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 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)
Directions

In a Dutch oven, heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

Preheat oven to 225 degrees F,

Batter:

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. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries.

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.


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Pairs Well With
Lager

Crisp, refreshing light beer

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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4.5 103
I ruined it:( The whole house seasoning though me off I guess. Better luck next time. item not reviewed by moderator and published
love this recipe, delicious! item not reviewed by moderator and published
I made this with fresh wild cod, canola oil, and a pilsner beer. We have made this "house seasoning" for 20 years, so I always have it on hand. I did add a few shakes of 21 Seasoning Salute (Trader Joes) to the coating mix. Oh, man, was this da' bomb. Coating was light and crisp, and cod was moist and tender. Definite the best fish I've ever made. item not reviewed by moderator and published
LOVE IT item not reviewed by moderator and published
dear lord, please read the part that says HALF TEASPOON! I put the whole amount in, so salty, it ruined the fish. otherwise, quite good item not reviewed by moderator and published
I do not understand the problem everyone is having with the seasoning. It clearly says 1/2 teaspoon. Anybody who cooks actually knows that you season to taste and if you truly think you should use that much seasoning in anything then you don't cook much or know how to read. Great recipe!!!! item not reviewed by moderator and published
It is a lousy recipe- The result is nothing like any fish & ships I had every tasted. the recipe is stupid simple- but the result is stupid as well. item not reviewed by moderator and published
Pretty good, nice and crispy. It was a little bland so next time I'll experiment with different spices. I used Guinness beer and added some crushed almonds to the 1/2 cup of flour for a little extra something. I'd make it again, though. item not reviewed by moderator and published
This recipe needs to be amended!!!!!! I just ruined our dinner by using the entire amount of House Seasoning in the batter. Why would the recipe include a seasoning mixture for 100 times the amount required for this dish??? I realize this was a stupid mistake and some reviews say it should be common sense, BUT if you are not an experienced cook and are making beer battered fish for the first time, it is simply confusing. Please rewrite this recipe so this doesn't happen to anyone else on a Friday night home and hungry for a fish fry. item not reviewed by moderator and published
Awesome recipe. If you follow the recipe, the house seasonings make sense. I just used smaller amounts since I didn't want a lot of house seasoning left over. My whole family liked it. I used an IPA for the batter. Great recipe, Paula! item not reviewed by moderator and published
Very good. Usually you flour then batter...this was crispier and lighter. My husband loved it! item not reviewed by moderator and published
Ok I am a skim reader. I just made the batter and noticed it was a lot thicker than it looked in the video. So I re-read and under the beer batter it calls for 2 cups of flour but you only use a cup and a half for the actual batter part the other half was for the dredging. Hope this helps someone who skim reads like me. I think they need a note for us. I'll review again after I make the fish. item not reviewed by moderator and published
Truly restaurant quality, and we're talking good seafood restaurant, not fast food! Used frozen cod, well thawed and pressed dry. I needed more than that 1/2 cup flour for dredging, but I did onion rings before the fish. Hubby loved it, and so did I! Thanks, Paula! item not reviewed by moderator and published
The last review was almost funny....ignor that post. I make this every Friday... Always enjoyed item not reviewed by moderator and published
1/2 tea of the seasoning is barely visible. Why then make 2 cups. We thought it went into the recipe and ended up with salt cod... really just salt. Perhaps you could actually put the measurements for the spices so others don't do the same. item not reviewed by moderator and published
What can I say..........Awesome.........By far item not reviewed by moderator and published
best i have ever had! thanks paula item not reviewed by moderator and published
excellent. my new fish batter and don't be afraid too double coat for a really crisp breading. item not reviewed by moderator and published
My new favorite fish batter recipe. The batter turned out a beautiful brown when fried and had a wonderful taste. I used an amber beer. Thank you again, Paula! item not reviewed by moderator and published
Awesome, easy. Just make sue your oil (I used canola is @375. Gets soggy if temp is too low. We used this with a batch is crappie and walleye. Reminded me of my late grandmothers beer batter walleye feeds. Light and crispy, fish just perfect. We had a party and everyone to a person raved about the fish. I mixed 2 cups flour with bottle of good lager and did not dust with flour - delicious. item not reviewed by moderator and published
Excellent battered fish. The family loved it. Thanks Paula, I can always rely on you! hang in there you will conquer all!!!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I made this for dinner tonight, and Instead of flour and beer, I used the McCormick mix and ginger ale. with the whole box, I put in two cans of ginger ale and various spices, but the batter came too thin. What I want to know is, could I have put in flour to get the desired thickness. it was still good though, I just want to know. thanks. item not reviewed by moderator and published
OMG! OMG! I'm so happy to finally have found the most simple and delicious Fish & Chips recipe! I followed the recipe to a T...except, I added 1 TB Old Bay to the Batter and also to the remaining 1/2 C of flour, 1 TB Garlic Powder to the Batter and Pinches of Salt & Pepper. I let the batter sit for 3-4 hrs. as in the video, Paula says she lets it sit out for a few hours herself. Perhaps this makes the difference, I don't know. Everything (Cod, Zucchini's & Mushrooms turned out so crispy crispy crispy & light! If you're using frozen fish, once thawed you better squeeze the remaining water out of the fish as much as possible. My husband took one bite, looked at me and said, "This is the best Fish & Chips I ever had!" Every bite was so juicy and tender! I used Saffola oil instead of Vegetable Oil and just filled my pot with a few inches of oil and fried it up that way. I don't have a deep fryer and don't want one either. That would be dangerous! :D item not reviewed by moderator and published
i just made this for supper, and YUM! my son, who doesn't eat fish hardly ever, ate 3 pieces. i am a novice when it comes to fish, and this was easy and delicious. took about 20-30 mins, and i had an awesome supper. item not reviewed by moderator and published
5 stars...yes it's deserving of 5 stars. If you want that New England feel of fish and chips this is what you want to make. The batter is perfect, not too thick not thin and perfectly crispy. I did tweek it a bit with the sub of Old Bay instead of salt and I didn't make up the whole giant batch of House Seasoning. I chose to just add a few shakes of pepper and garlic powder. Fried up the fish, made some homemade tater sauce, fries and have the bottle of malt vinegar handy. The perfect New England Fish and Chips item not reviewed by moderator and published
I wish this recipe didn't have the house seasoning recipe at the bottom to throw people off. I definitely don't need a cup and a half of salt and pepper sitting around in my cupboards. I had a headache and wasn't thinking correctly when I went to cook this recipe and used the entire cup of salt, ruining my fish. A stupid mistake, but I do wish this recipe was more clear and simply called for a pinch each of salt, pepper and garlic powder. I will have to try again next week but I'm simply disappointed for now... item not reviewed by moderator and published
This was excellent. I did modify it though. I added a healthy amount of Old Bay to the batter and the bowl of flour. I love Old Bay. I also recommend coating in flour BEFORE batter, it just makes sense. This will be my go to recipe. item not reviewed by moderator and published
Absolutely perfect fish. I think cutting the cod on the diaganal is important in getting the cod flaky. Truly restaurant quality results! Thank you Paula. item not reviewed by moderator and published
Oh my gosh!!!! This recipe is AMAZING! When I saw it was Paula's, I knew it was the one to try. There were some comments about whether to dredge the fish in flour or batter first. I did both and give a huge thumbs up to dredging in batter and then flour because it gives a rougher, crispier batter not smooth like fish sticks you often get in other places. It reminds me of the "Good Old" Beer battered fish fry of days gone by. I haven't been able to find any place that meets my standards. But now, thanx to Paula, I am forced to be my own deep fryer chef. LOL item not reviewed by moderator and published
This was the very first time I made fish and chips. The fish was a huge hit, and with the leftover batter, I made onion rings (for the first time also. Our youngest child said this is the only way I should make fish. item not reviewed by moderator and published
I was looking for a recipe that would make my beer battered fish taste like my mom used to make (40+ years ago and I am so thankful that I found one. Thank You Paula. It was an easy recipe to follow and the fish was not dry or gooey, it was deliciously good. item not reviewed by moderator and published
Batter was great, added a little cayenne pepper, will make again! item not reviewed by moderator and published
Love this beer batter recipe! I've used it on Talapia with great results. I also used it last night to make onion rings - I added about a Tablespoon of my homemade cajun spice mixture to the batter. They came out delish. I left some of the leftover onion rings in the (turned off oven overnight and they were still crispy this morning! Thanks for a great batter. item not reviewed by moderator and published
Made this for my husband on a Friday due to observing Lent and it was easier then I thought and delicious will try with chicken. Thanks again Paula.. item not reviewed by moderator and published
Used this batter with chicken breasts cut into 1 inch strips. PERFECT consistency - they came out exactly like Chinese chicken fingers. And, it didn't take an hour. 30 minutes, tops. I've used other beer batter recipes: too thick, too thin, blah blah. I was about to give up until I found this one. It ROCKS. My husband loved it, too - just like a restaurant. I'll be using it on Haddock or anything else I want to deep fry!!! (Saw Coolio, the rapper, on Celebrity Cookoff do a deep fried battered avocado - I will use this batter to try that. item not reviewed by moderator and published
Unbelievably easy to make, all of the ingredients on hand (except for the fish - who keeps a cod laying around?.... I used the thermometer from my turkey fryer to keep tabs on the heat. Used a couple of inches of peanut oil in the dutch oven instead of 3 quarts as in some other recipes I've read. Results were better than restaurant quality. But then, I haven't made a Paula Deen dish that I did not like. item not reviewed by moderator and published
Paula's recipes are always a go-to for me - a South Carolinian living in Moscow, Russia. From breads, meats, veggies to this fish and chips, I have come to trust that her recipes are spot on and without errors. Anyway, the review: This is another find: my Russian friends voted it even better than restaurant quality. I prepared what they call cod over here using this beer-battered recipe (saving the heads, tails, etc. for future fish stock, fried onion rings (same beer-batter to go with the potato wedges and some from-scratch cream-style corn (frozen. Using her recipes, I think I have found a real solid menu for a Friday fish day. I thoroughly enjoyed all, as did my friends. Thanks (again Paula! item not reviewed by moderator and published
This recipe is very easy to prepare and execute. I felt the seasoning in the batter itself should have been more aggressive and that was easily fixed by seasoning it to my taste. Overall, a very good recipe. Ms. Dee, Arlington,VA item not reviewed by moderator and published
This was by far the easiest beer batter and so delish! Use a good beer with flavor. item not reviewed by moderator and published
Family loved it. I thought the flavor was good. Make sure you rest it on wire rack to drain or it loses its crunchiness. Going to use the leftovers for fish tacos. item not reviewed by moderator and published
I'll never need to buy boxes of Beer Batter again! I can't believe how simple and inexpensive this delicious batter turned out. Light and crispy. I added grated lemon to flour prior to mixing it with beer. I added 1tsp spices. Flavor was fine. I do prefer stronger flavor. Next time, I'll double the spices. I noticed batter was settling on the bottom after the 1st batch, turning the next batch of fish too dark and not as crispy. I used a clean frying pan and new veg oil for 2nd batch, to preserve flavor and crispiness. If oil isnt hot enough, batter is most likely not to stick to the fish and not be as crispy. I had leftovers. Next day, I reheated the fish in the oven, and made fish tacos with homemade Pico de Gallo, lettuce and lime juice. Simply delicious! item not reviewed by moderator and published
Loved this recipe. I used to run to the store for a box of beer batter all the time. I will definitely do this recipe from now on. Putting the cooked fish in the oven to keep it warm was great idea too. I made fish taco's with a little mayo and salsa, basic but good for a fast week night dinner item not reviewed by moderator and published
Great recipe. Easy, tasty the family loved it. item not reviewed by moderator and published
Paula never lets me down! Quick... easy. Add spices as you like, but this base is A-OK!! item not reviewed by moderator and published
I loved this receipe it was easy to do and my husband loved the batter. I even used Paula's receipe for tartar sauce which was great with the fish. Would def make this again item not reviewed by moderator and published
My neighbor came home from a fishing trip with fresh sea bass and when he sent me home with a ton of cleaned fish I knew I had to make something delicious. This beer batter definitely did the trick! I toasted rolls and we had the best fish sandwiches I've ever tasted. Dee-lish! item not reviewed by moderator and published
This recipe is as easy as pie, my family loves it and its a great quick dinner any time, as usual Paula has come through we LOVE IT item not reviewed by moderator and published
Okay, to the people who put the 1 cup of salt in the batter. The recipe was for the house seasoning: 1 cup salt, 1/4 cup black pepper, and 1/4 cup garlic powder. You mix this together and then the batter recipe called for 1/2 teaspoon of the HOUSE SEASONING! You do not add the entire house seasoning recipe! Make sure you read the entire recipe before making something. If something calls for 1 cup of salt, common sense should tell you that you wouldn't put a whole cup of salt in such a small amount of batter. item not reviewed by moderator and published
This was absolutely delicious and easy to make! We had leftovers and made fish sandwiches the next day. item not reviewed by moderator and published
I try it and my family love it ^_^ item not reviewed by moderator and published
Simply easy and awesome tasting!!!! item not reviewed by moderator and published
WOW...WISH ME LIKE, IM TRYING THIS TONIGHT. YUM - STEVEN RUZA item not reviewed by moderator and published
DID I read this recipe right. It says to dredge the fish after you dip it in the batter!!!! item not reviewed by moderator and published
Once again Paula has out done herself! item not reviewed by moderator and published
Be sure you pay attention to the fact that only 1/2 cup of the "House Seasoning" goes into the batter. I ruined my fish by incorrectly following mixing all the seasoning into the batter. I tried it a 2nd time and it was awesome. item not reviewed by moderator and published
For some reason my batter didn't stick to the fish. item not reviewed by moderator and published
Did anyone else notice that a cup of salt is Way too much? item not reviewed by moderator and published
Easy as pie and fabulous! item not reviewed by moderator and published
This was so good! Easy to make and it taste delicious. I am officially changing Sunday night football dinner to fish n' chips. item not reviewed by moderator and published
Easy and delicious! I'll be passing this recipe on to my grandchildren. item not reviewed by moderator and published
I'm not a fish fan, it always has to have lots of tarter sauce. We tried this recipe and I ate most of the fish with out any sauce, the spices really came through. We used the batter seasoning also on the fish. Great food item not reviewed by moderator and published
I just love this recipe. I've made it several times and it is a huge hit! I make up a large batch of Paula's seasoning and use it on everything! I'm just about to make another batch now for my beer can chicken! Thank-you Paula! item not reviewed by moderator and published
Jennifer and Salty Dog stop cooking now before you kill someone. item not reviewed by moderator and published
Super thin slice vidalias on a mandolin, grab a handful, plunge in batter after done w/ fish frying & the fish is in the oven staying warm- keep temp at 375 & fry in batches- make alot because they are the best o-rings you will ever have! Tip to Jennifer- you'll have a good story when you are a more accomplished cook! We all have one (or else we're lying!) item not reviewed by moderator and published
This recipe was something special. I really liked the subtle beer taste in the batter and the crunch. You almost feel like you're at the pub. Didn't make the chips because we had scalloped potatoes instead, so I can't really give it 5 stars. Thanks for a great recipe! item not reviewed by moderator and published
I have passed this recipe on to my entire family and we all love it...gets the best crisp and not too greasy or heavy. Nothing like fried fish!! item not reviewed by moderator and published
I used Guinness beer for the recipe. It was wonderful! item not reviewed by moderator and published
used this to make "fish tacos" with green leaf lettuce, and a half and half mixture of baja chipolte marinade and ranch dressing for a sauce, also used crappie and blue gill for my fish. Absolutely great. Thanks Paula. Hope you don't mind me fiddling with your recipe. Gelia item not reviewed by moderator and published
To the person who used 1 cup of salt: That cup of salt was for the - SEPARATE - recipe for House seasoning. Think about it. Since most adults know that 1 full cup of salt would make this recipe inedible, why would anyone go ahead and use it? See, the idea is, you make up a batch of House Seasoning, keep it in your pantry, and use it to season food like this fish and chips) to taste. The recipe does not indicate using all of the House Seasoning, only 1/2 teaspoon of it. item not reviewed by moderator and published
i thought it was bland item not reviewed by moderator and published
my first time making fish and chips. came out pretty good. the batter was crispy and it was easy. it never got golden brown, just light brown. batter mostly stuck to the fish. i couldn't figure out the batter then dredge in flour step either. i ate the last piece left at the end of the meal, and it had become soggy- so gotta eat them up! i made oven baked fries/chips so i wouldn't have to fry too many things, easier to coordinate. item not reviewed by moderator and published
The recipe says to coat fish in batter then dredge in flour, Not. It must mean dredge in flour then coat in batter. Paula rules ! item not reviewed by moderator and published
I made this recipe tonight. It was out of this world. I like fish, but am not crazy about it. This recipe was the most delicious fish I have every had. The outside was crispy and crunchy, while the inside was tender and flaky. It was very easy to make too. My family loved it. This is definitely a keeper. item not reviewed by moderator and published
i havent even made this yet, about to though. simply amazed at imagining someone dredging fish in a complete bath of seasonings. and then serving it to their family. feel kind of bad! item not reviewed by moderator and published
Just teasing at Jennifers review, lol. It happens, don't feel bad about peoples stupid comments, I'm sure they've accidentally washed their white clothes with a red shirt on accident before. But do try the recipe again, you'll love it! item not reviewed by moderator and published
My hubby and I use this recipe all the time when making fish and chips. Instead of Cod, I sometimes use Talapia or Halibut and it's just as good. item not reviewed by moderator and published
My boyfriend Dario is so picky, not just anything makes it inside his mouth. item not reviewed by moderator and published
Seriously, just scanned through and made sure not to add too much salt and i swear it tased so great.I just made beer batter to consistency of thin pancake batter. Next time i am going to make more and pay attention to measurements to see if it can possibly get any better. Those of you who added too much salt,its ok people make mistakes and get confused. Just try harder next time.But i would recommend this recipe for anyone who likes fish. Heck even if you own a resaraunt you would pack em in with this fish.Paula Deen if you were'nt so fat I'd kiss ya. item not reviewed by moderator and published
This was my first attempt at deep frying fish, so I wanted to use a recipe that was simple, but would be great tasting. This recipe fit the criteria exactly! I understood from other reviews that if you read through the recipe quickly, you could easily overlook small ingredient details, and quickly mess up this recipe. Take the time and read carefully, and understand what you are doing. After quickly mixing the homemade "seasoned salt", I proceeded to make the beer batter which was also a snap. I reccommend using a auto-mixer if you need alot of batter made. Once the seasoned salt and better are made, the hard work is over! Dredge fish and proceed to fry. My ears were buzzing with compliments from all my friends as soon as they took their first bite! They were impressed with the flavor and even commented they I outdid the local fish & chips spot. I would highly reccomend this recipe to anyone looking for a simple, but tasty, authetic beer batter recipe. Some cooking points: Fry your steak fries first before frying fish. Otherwise your fries will taste like fish. Also, let oil return to 375-degrees, before starting next batch. This will ensure timely frying. Mix batter to a less than thick consistancy, but not to runny. When dipping fish in batter, let excess batter drip back into bowl (or wipe of excess on edges of bowl). Thill will insure a crispy fried fish, and not a flaky fried glob of batter. Finally, using your oven to keep fries warm during fish frying is a great idea. Good luck!! Mark item not reviewed by moderator and published
I wonder if this recipe was rewritten after Jennifer the dope used 1 cup of salt .The recipe could not be more clear. make the seasoning mix and use one half of one teaspoon of the salt mixture. Anyone who can't prepare this deliciously should stick to the Gortons fisherman's frozen case in the market. come on people learn to read. item not reviewed by moderator and published
Made this was a sturgeon my husband caught and it was great! To Jennifer & Peter: EVERYBODY makes mistakes in cooking...kudos to you for cooking and don't let it get you down. Ron & Kay: You're just rude. There are many ways to kindly correct someone, and you clearly didn't even try or care. I highly doubt you'd say any of that stuff to someone's face, so that doesn't give you an excuse or a right to do it on the internet. item not reviewed by moderator and published
Made this for a group of boys. They ate it all and asked for more. Then they pushed and shoved to get to the next batch. That pretty much says it all. As for Jennifer and Peter misreading the recipe. Thats ok - we all make mistakes. I'm just glad there were so many NICE people to help you understand the recipe. Apparently they are perfect. Hope you make the fish and chips again using the right amount of ingredients and enjoy it. It's worth it. item not reviewed by moderator and published
Does anyone know if the fish can be battered in advance...I'm having a fish fry for 50 people and need to do as much prep as possible a couple of hours before eating. Thanks! DBB item not reviewed by moderator and published
If you read the recipe correctly it states to use 1/2 teaspoon of the House Seasoning. The rest of the house seasoning is to be saved for future use. You're not suppose to use a cup of salt!!! item not reviewed by moderator and published
It amazes me how someone who didn't READ the recipe from to to bottom can come on here and post that it was to salty. Paula states in the recipe to use 1/2 teaspoon of House seasonings. And even tells you that you can store the rest for up to 6 months. Common sense should have told you not to add anything with ONE CUP SALT to batch this small. Good luck cooking. item not reviewed by moderator and published
To the last reviewer, and to clarify to others, the recipe calls to make a house seasoning mix that uses 1 cup of salt among other things, but you only use 1/2 tsp of it, not the whole thing!! Follow this and it should turn out great!! item not reviewed by moderator and published
I made this recipe for fish and chips yesterday and it was the best I ever made. Jennifer you were confused if you put 1 cup of salt in your recipe. If you read the bottom it says HOUSE SEASONING. And to make the house seasoning perfect you mix together the 1 cup of salt and 1/4 cup each of black pepper and garlic powder. Now read back to your recipe thats says to use 1/2 teaspoon of HOUSE SEASONING. item not reviewed by moderator and published
I am writing this review in the middle of my dinner and I am so upset. The cup of salt that this recipe called for is so ridiculous I can't even begin to state my complete dismay. I have never made fish and chips so I decided to follow the recipe exactly. Even when I read that it called for a cup of salt, I thought I had misread it...I kept re-reading it to make sure and then I just went with it...big mistake. It ruined our family dinner...it's so salty, we can't even eat it...and I had paid a lot for good quality cod!! Don't make this! item not reviewed by moderator and published
eat at home all the time these days and this is well worth the extra time to prep...never had better even when we did go out and eat!!! item not reviewed by moderator and published
We made this recipe for fish tacos - they turned out awesome! My husband was leary of trying fish tacos, but after he saw I was using a Paula recipe for the fish - he was more than willing to help in the kitchen. He and my picky 5 year old loved them. Thanks! item not reviewed by moderator and published
We fried up bass, cod and all sorts of fish with this recipe. It was delicious! item not reviewed by moderator and published
This is a very simple, very good recipe for fish & chips. Added a little cayenne and chili powder to the batter and the flour coating. item not reviewed by moderator and published
The fish was so crunchy and nice in the middle ohhhhh it was so good fish had such a good flavor mmmm mmm mm i am going to make me another peace. item not reviewed by moderator and published
Given the fact that I don't like beer, I didn't really think I'd like this but it was delicious! The slight beer flavour is really very good with the cod. I also made onion rings at the same time with the batter and they were a total success. item not reviewed by moderator and published
An easy recipe with excellent results! A note to Peter from Wauvatosa, you need to read the directions again! You're only suppose to use 1/2 tsp. of the house seasoning, ninny! item not reviewed by moderator and published
husband loved it, as he always loves paula's recipes. I tried both flour first and then liquid and liquid first and then flower (as recipe states) and i thought that flour first and then the liquid batter last was much better (oposite as how recipe states, but how she showed it on tv). not as messy in the oil. item not reviewed by moderator and published
This was such a simple and yummy recipe. I have been trying to find new things to cook and my husband has been craving fish so I though why not. So glad I did. The result was wonderful. item not reviewed by moderator and published
This was a simple but perfect recipe for my new electric deep fryer. I had some frozen grouper filets left over from a summer catch. Not sure what Peter from WI on 9/1/07 is talking about with salt and why the complaint about no tartar sauce. Maybe he should just stick with frozen dinners. item not reviewed by moderator and published
Reduce your salt-batter amount Paula (much less than 1 cup). And you should add a nice tarter sause. Such as: 4 tlbs mayo 1 tsp pesto Half lemon squeezed 1 tlbs relish item not reviewed by moderator and published
I searched on-line for a recipe for beer battered fish and several came up. Paula's seemed the simplest (i'm not an experienced cook). well the result was AWESOME!! it was a huge hit! item not reviewed by moderator and published
Because we probably went straight to the house seasoning recipe ,I can't see using that much salt ALL summer and winter . I only use a dash at best on anything  item not reviewed by moderator and published
you're an idiot Georgie boy......lol item not reviewed by moderator and published
feel better now that you abused another person with name calling. Check yourself winner. item not reviewed by moderator and published
You know that part where it says 1/2 tsp house seasoning? Apparently not... :D item not reviewed by moderator and published
be nice item not reviewed by moderator and published
obviously George does not know how to read item not reviewed by moderator and published
I hate it when someone doesn't follow the recipe and then rates it low! item not reviewed by moderator and published
George - You actually thought it was alright to use an entire cup of salt in the preparation itself...and then proceeded to rate the recipe a "1" due to your own foolish error and oversight? Oh ok I get it...yeah that makes sense.... item not reviewed by moderator and published
Nickie, all you really needed to do was to proportionately 'pare' down the seasoning to this one dish. I used 1 tbsp sea salt, 1 tsp garlic powder and 1 tsp black pepper. Oh, by the way, I did whip up my own tartar sauce for this as well (mayo, Heinz hot dog relish, a squeeze of lemon and capers). Family dug it. Try it again N, as it's worth it. item not reviewed by moderator and published
Say whattttttttt? You can't give it 5 star just because you didn't make the fries? item not reviewed by moderator and published
If you watch the video, you'll see that she coats it in flour AFTER she dips it in the batter. I know, seems backwards, but maybe that's why everyone likes it so much. item not reviewed by moderator and published

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Make It 5 Ways: Seafood