| Level: | Easy |
| Total: | 1 hr 40 min |
| Prep: | 15 min |
| Inactive: | 1 hr |
| Cook: | 25 min |
| Yield: | 3 to 4 servings |
Ingredients
- Peanut oil, for frying
- Kosher salt
- 3 large russet potatoes, unpeeled and scrubbed, cut into 1/4-inch French fries
- 2 cups all-purpose flour, divided
- 1/3 cup cornstarch
- 1 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon smoked paprika
- 1 teaspoon baking powder
- Freshly ground black pepper
- 1 cup beer
- 8 (4-ounce) cod fillets
- Gina’s Spicy Tartar Sauce, recipe follows
- 1 cup mayonnaise
- 3 tablespoons hot pepper relish
- 1 clove garlic, minced
- Dash hot sauce
- Salt and freshly ground black pepper
Instructions
- Preheat a deep-fryer with oil to 375 degrees F.
- Bring a large pot of water to a boil over medium heat and add some salt. In small batches, add the cut potatoes and cook for 4 minutes, until they are soft. Carefully remove them from the boiling water and shock in a bowl of icy cold water. Drain and dry well with paper towels. Arrange the potatoes on a paper towel lined sheet tray and let air-dry. Repeat with each batch.
- In a large bowl, whisk together 1 cup of the flour, the cornstarch, garlic powder, cayenne, smoked paprika, baking powder, and salt and pepper, to taste. Add the beer and whisk until incorporated. The batter will be slightly lumpy.
- Add the remaining 1 cup of flour to a pie plate. In batches, dredge the fish fillets in the flour, then the beer batter. Let the excess batter drip off and gently lower into the fryer. Fry until golden brown and flip, roughly 2 to 3 minutes. Remove from the oil and arrange on a serving platter.
- Add the blanched potatoes to the deep-fryer and fry until golden brown and crisp, about 5 to 6 minutes. Remove to paper towels to drain and sprinkle with kosher salt. Transfer to a serving bowl and serve with the fried fish and the Spicy Tartar Sauce.
- Combine all the ingredients in a serving bowl. Cover with plastic wrap and let the flavors develop in the refrigerator for at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 2086 |
| Total Fat | 155 g |
| Saturated Fat | 25 g |
| Carbohydrates | 118 g |
| Dietary Fiber | 7 g |
| Sugar | 5 g |
| Protein | 54 g |
| Cholesterol | 120 mg |
| Sodium | 1909 mg |
Reviews
Another satisfied customer!! I used a heavy hand on the spices and added Slap Yo’ Mama for extra kick. Other wise kept to the recipe. I used cod. A big hit! My DH said he wished he had room to eat more. I do my own recipe for oven baked steak fries so did not try that part of the recipe. I will keep in my file under delish fish.
The batter for the fish was the best, I will make this again. I had to use more than a cup of beer to get the right consistency for my batter, maybe I measured wrong on the flour and corn starch.
LOVED IT !!! It was a big hit with the family !LOVE THE NEELY’S
My husband went fishing in the gulf and brought back fish…I wanted fish and chips. This was the best I have ever fixed and I have tried a lot of them. Thanks for a great meal!!!
It was easy to make and was pretty good. I really enjoyed it. My wife and daughters gave mixed reviews. The fries were really good.
It was easy and delicious. I only had Spanish smoked paprika and I put less than it asked for and it was still kind of strong. I’ll just omit it next time. And I also did not have any cayenne. I think it would probably improve it…but it was still very delicious!
Yummy for sure. I increased the amount of garlic powder, but that’s just me. Great recipe.
good stuff, didn’t make the cole slaw but the fish was great
Great, next time I will add more spice to the batter mix,just my taste
This was absolutely delicious!! Simple to make and the batter was superb. My kids ate it up as fast as they could and wanted more! The Neelys always come through with their great assortment of recipes. Thanks guys…you both ROCK!!!