Beer Battered Fish and Roasted Fries

Recipe courtesy Bobby Deen
Show: Not My Mama's Meals Episode: Boys Night

Photo: Beer Battered Fish and Roasted Fries

TOTAL TIME: 1 hr 25 min
Prep: 25 min
Inactive Prep: --
Cook: 1 hr
 
YIELD: 6 servings
LEVEL: Easy

ingredients

ROASTED FRIES:
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • Zest of 1 orange
    BEER BATTER:
    • 1/2 teaspoon House Seasoning, recipe follows
      COD:
      • 1 1/2 pounds cod fillets, skin and bones removed, cut diagonally into 4-inch long, 1-inch-wide strips
      • 2 tablespoons canola oil
      • 1/2 teaspoon salt, for sprinkling after frying, optional
      • 1 lemon, cut into wedges
      HOUSE SEASONING:
      • 1 cup salt
      • 1/4 cup garlic powder
      • 1/4 cup pepper
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      Directions

      For the fries: Preheat the oven to 400 degrees F. Place the potatoes in a medium bowl. Whisk together the canola oil, paprika, salt, pepper and orange zest and toss with the potatoes to evenly coat. Place the potatoes in a single layer on a parchment-lined baking sheet and roast until the potatoes are tender and starting to brown, 40 to 45 minutes.

      Turn the oven up to 450 degrees F and continue roasting until the potatoes get crispy around the edges, 5 minutes longer. Reduce the oven temperature to 200 degrees F and hold the potatoes in the oven to keep warm while cooking the fish.

      For the beer batter: Pour the beer into a large bowl. Sift the flour over, whisking in gently until just combined. Pat the fish dry, sprinkle on both sides with the House Seasoning and coat the fish in the beer batter.

      For the cod: Heat the oil in a large nonstick skillet until very, very hot. Remove the fish from the batter using tongs and allow the excess batter to drip off. Place into the hot oil and fry in batches until deep golden and cooked through, turning once, about 2 minutes per side. Transfer to a paper towel-lined baking sheet and keep warm in the oven. While the fish is still hot, sprinkle with the salt, if using, and drizzle with fresh lemon juice.
      Mix together the salt, garlic powder and pepper until well combined.

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      5

      Newest Ratings and Reviews

      Read all 12 reviews

      • on April 10, 2013

        Flag

        This was a really good healthier version of fish and chips! My husband and I will make again. The key is to get your oil hot enough. Even with really hot, almost smoking oil, the batter absorbed the oil. I used etra light olive oil made for frying. Next time I will try canola (didn't have any on hand. I cooked the fish is three batches and used about 3 tablespoons oil each time. Also, I will up the seasoning on my fish or add seasoning to the batter. The fish was nice and moist. Good recipe but needs a little tweaking. Loved the chips!

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      • on February 07, 2013

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        Great recipe!!! We actually used it for the base in fish tacos and it was amazing. My attempts at frying anything in a skillet have usually resluted in "not a keeper". This is a keeper and will be a regular addition to our "go to" meals. Thanks so much.

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      • on January 27, 2013

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        Thank you, thank you, thank you, Bobby! What a great recipe. I never really ate fish for most of my 40+ years. However, in my journey to lose weight and eat healthier, I've tried some and was surprised at how much I enjoy it. This recipe was fantastic. I mean, really, how do you go wrong with beer batter? However, it wasn't so heavy and thick like it is when it's deep fried. This was wonderful and flavorful and light.. Loved it! Made my own aioli to dip though as I enjoy the spicy stuff. The fish was perfect. You rock. Congrats to you and your Mama for the weight loss and better choices.

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