Fish and Chips was always one of my favorite things to order at a restaurant because I love it, but I felt like was such a hassle to get out the fryer and make it myself. However, now that I have this recipe, I find myself making it much more often because this seasoned batter is so awesome, it tastes better at home than in the restaurant! It's become one of our favorite meals, and I hope your family enjoys it as much as we do!
Ingredients:
2 lbs fish fillets, cod and tillapia are my favorites
1 c flour
1 T paprika
1 T garlic powder
1 t salt
1 t pepper
1 egg
1 beer (I prefer Hefeweizen for this)
Vegetable oil for frying
Directions:
If you have a fryer, heat the oil to about 365 degrees. If you're frying in a pan, set it to medium-high.
Mix together the flour, paprika, garlic powder, salt, pepper, and egg, and slowly add the beer, mixing it together slowly until the batter is smooth.
Dip one fish fillet in the batter, covering it completely, and then CAREFULLY drop it in the hot oil. I can usually fit three fillets in at a time. Make sure they aren't touching, and turn the fillets over once to ensure thye are cooked completely. It usually takes about five minutes to cook each piece to a nice crispy golden brown. Remove fish from the hot oil, and dry them off on paper towels. Serve while hot.
I like to serve them with sweet potato fries. They're baked, so they won't compete with the fish for space in the fryer.
Ingredients:
2 lbs fish fillets, cod and tillapia are my favorites
1 c flour
1 T paprika
1 T garlic powder
1 t salt
1 t pepper
1 egg
1 beer (I prefer Hefeweizen for this)
Vegetable oil for frying
Directions:
If you have a fryer, heat the oil to about 365 degrees. If you're frying in a pan, set it to medium-high.
Mix together the flour, paprika, garlic powder, salt, pepper, and egg, and slowly add the beer, mixing it together slowly until the batter is smooth.
Dip one fish fillet in the batter, covering it completely, and then CAREFULLY drop it in the hot oil. I can usually fit three fillets in at a time. Make sure they aren't touching, and turn the fillets over once to ensure thye are cooked completely. It usually takes about five minutes to cook each piece to a nice crispy golden brown. Remove fish from the hot oil, and dry them off on paper towels. Serve while hot.
I like to serve them with sweet potato fries. They're baked, so they won't compete with the fish for space in the fryer.
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