Another variation of fish and chips, this one is from Paula Deen.
Easy to make, taste good 🙂

I served mine with honey mustard.

1 (12-ounce) bottle beer
2 cup all-purpose flour
1/2 teaspoon Paula Deen’s House Seasoning
1 1/2 lb cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wid ( I used pangisius fillet but any white fish will do I think)

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.

Yield: 1 1/2 cups

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.

Recipe courtesy Paula Deen

Show: Paula’s Party

Episode: Sailor’s Party