Paula Deen Beer Battered Fish And Chips - cooking recipe

Ingredients

4 large baking potatoes, cut into French fry strips
Beer Batter
1 (12 ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon house seasoning, recipe follows
1 1/2 lbs cod fish 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

Preparation

In a Dutch oven, heat oil to 375 degrees F.
Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider.
Hold in low oven to keep warm while cooking the fish.
Preheat oven to 225 degrees Farenheit.
Batter:.
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 dredge in 1/2 cup of remaining flour.
Coat pieces of fish in beer batter 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.
Mix ingredients together and store in an airtight container for up to 6 months.