4 Videos | Photo: Beer Battered Fish and Chips Recipe
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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By snowgirl1972
Massachusetts
on February 07, 2012
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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.
By Chef Booshman
Washington DC
on December 28, 2011
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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.
By AmRus
on September 20, 2011
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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!
Read all 71 reviews