Beer Battered Fish and Shrimp

For St. Patricks day this year we tried something different. Fish and chips! This beer batter recipe from Ms. Paula Dean is dead on. It coats wonderfully and tastes amazing. We added some shrimp also and both actually favored the shrimp over the fish, although both were great. The shrimp was probably the best I've ever had and beat out ever seafood restaurant I've ever been too. I took a bite, looked at The Other Williams, and told her there was no need to go to seafood restaurants anymore. Yes, really, that good! Try it yourself!

Beer Batter:

* 1 (12-ounce) bottle beer
* 2 cups all-purpose flour
* 1/2 teaspoon House Seasoning, recipe follows
* 1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

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.


Directions

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.