Paula Deen Beer Battered Fish and Chips

Paula Deen beer battered fish and chips need 55 minutes and cod, baking potatoes and a bottle of beer to make a crispy, golden fried dinner. Try this classic Southern comfort food for Friday supper or game day, since it's a simple Dutch oven fry and everything stays warm in the oven.

Bring the oil back to 375°F between every batch of fish, because that heat is what sets the batter fast. Let it cool and the coating soaks up grease and turns heavy instead of crisp.

Paula dredges the battered fish in a final bit of flour before it hits the oil, which gives the crust extra grip and crunch. She also fries the potatoes first and holds them in a low oven, so the chips and fish come to the table hot together.

Paula Deen Beer Battered Fish and Chips

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Course: DinnerCuisine: American, SouthernDifficulty: Medium

Servings

4

servings

Prep time

25

minutes

Cooking time

30

minutes

Calories

780

kcal

Cold beer batter puffs up around flaky cod into a light, crunchy shell, while the fries get fried first and kept warm. Frying in small batches keeps the oil hot and every piece golden.

Ingredients

• 1/2 teaspoon Paula Deen's House Seasoning
  

• 2 cups all purpose flour
  

• 1 (12 oz) bottle beer
  

• 4 large cut into French fry strips baking potatoes
  

• 1 1/2 lbs skinned with bones removed, and fish cut diagonally into 1-inch-wide cod fillets
  

Directions

• Heat the oil: Heat the oil in a Dutch oven to 375°F while you cut 4 large baking potatoes into French fry strips. Then preheat the oven to 225°F so it's ready to hold everything warm.
• Fry the potatoes: Fry the potato strips until golden brown, which takes roughly 10 minutes. Remove them with a slotted spoon or spider, then keep them warm in the low oven while you cook the fish.
• Make the batter: Pour 1 bottle (12 oz) of beer into a large bowl, then sift in 1 1/2 cups flour. Whisk gently until just combined and stir in 1/2 teaspoon House Seasoning.
• Coat the fish: Pat the 1 1/2 pounds of cod dry and season both sides with salt and pepper. Then dip each piece in the beer batter and dredge it in the remaining 1/2 cup flour.
• Fry the fish: Slide the coated fish into the hot oil as you go and fry, turning often, for 4 to 5 minutes. It's ready when it's deep golden and cooked through.
• Keep warm and repeat: Move the fish to a paper towel-lined baking sheet and keep it warm in the oven. Fry the rest in batches, letting the oil return to 375°F each time.
• Serve: Pile the fish and chips together on a platter while everything is still hot. Serve right away with tartar sauce on the side.

Tools for this recipe

• Lodge 6-quart enameled Dutch oven, ThermoPro instant-read thermometer, OXO stainless slotted spoon. As an Amazon Associate I earn from qualifying purchases.

FAQs

What kind of beer works best for the batter?

A light lager or pilsner keeps the batter crisp and mild, so the cod still tastes like fish. Make sure the beer is very cold, because a cold batter hitting hot oil puffs up lighter.

Can I use a different fish besides cod?

Haddock, pollock or halibut all fry up well in the same batter. Pick thick, firm fillets cut into 1-inch strips so they cook through in the 4 to 5 minutes.

How do I keep the batter from falling off the fish?

Pat the fish completely dry before it touches the batter, since moisture makes the coating slide off. The final dredge in flour also helps the batter cling in the hot oil.

Can I make fish and chips ahead of time?

Fried fish is best right out of the oil, but the 225°F oven will hold it warm for a short while. Leftovers keep in the fridge for a day or two and crisp back up on a rack in a 400°F oven, not the microwave.

What's the biggest mistake with beer battered fish?

Crowding the pot is the most common one, because it drops the oil temperature and the batter turns greasy. Fry in small batches and let the oil climb back to 375°F each time.