Paula Deen Beer Battered Fish and Chips
Dive into the crispy, golden perfection of Paula Deen’s Beer Battered Fish and Chips, a classic comfort food with a Southern twist. This irresistible recipe combines tender, flaky cod or haddock fillets coated in a rich, beer-infused batter and perfectly hand-cut russet potato fries fried to golden crispiness. The light and airy batter, made with a blend of all-purpose flour, cornstarch, and your favorite lager or pale ale, creates a satisfying crunch in every bite. Paired with zesty lemon wedges and optional malt vinegar for a tangy finish, this dish is a restaurant-quality treat you can make right in your kitchen. Ready in just 45 minutes, it’s the ultimate meal for fish and chips lovers craving authentic flavor and a delightful crunch.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large egg
- 12 ounces beer (lager or pale ale)
- 2 pounds cod or haddock fillets
- 3 large russet potatoes
- 4 cups vegetable oil
- 4 pieces lemon wedges (for serving)
- 1 splash malt vinegar (optional, for serving)
Instructions
Peel the russet potatoes and cut them into thick fries, about 1/2 inch wide. Rinse them under cold water to remove excess starch and pat them dry with paper towels.
In a large, heavy skillet or deep fryer, heat 4 cups of vegetable oil to 350°F (175°C).
Blanch the potato fries in the hot oil for 3–4 minutes until slightly softened but not browned. Remove and set aside on a wire rack or paper towels.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, and ground black pepper.
Add the egg to the dry ingredients and mix, then slowly pour in the beer while whisking until the batter is smooth and thick. Let the batter rest for 10 minutes.
Pat the fish fillets dry with paper towels and season lightly with salt and pepper.
Dip each fish fillet into the batter, ensuring it is completely coated, and let the excess batter drip off.
Carefully place the battered fish into the hot oil and fry for 6–8 minutes, turning occasionally, until golden brown and cooked through. Remove and drain on a paper-towel-lined plate.
Increase the oil temperature to 375°F (190°C) and return the blanched fries to the oil. Fry for an additional 2–3 minutes until golden and crispy. Remove and drain on paper towels. Season with a pinch of salt while hot.
Serve the beer-battered fish and chips immediately with lemon wedges and malt vinegar, if desired.
Nutrition Facts
Calories |
10180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 854.1 g | 1095% | |
| Saturated Fat | 123.0 g | 615% | |
| Polyunsaturated Fat | 539.6 g | ||
| Cholesterol | 710 mg | 237% | |
| Sodium | 4688 mg | 204% | |
| Total Carbohydrate | 415.0 g | 151% | |
| Dietary Fiber | 25.2 g | 90% | |
| Total Sugars | 14.1 g | ||
| Protein | 267.2 g | 534% | |
| Vitamin D | 37.6 mcg | 188% | |
| Calcium | 365 mg | 28% | |
| Iron | 25.6 mg | 142% | |
| Potassium | 8682 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
