• 1 cup all purpose flour
• 1 tsp. paprika
• 2/3 cup plus 1 Tbs. beer, flat
• 1-1/2 lbs. cod or halibut fillets, cut 1 inch thick and 3/4 inch wide pieces
• 1/4 cup lemon juice
• 2 Tbs. onion, grated
• 4 baking potatoes, peeled and cut into 1/4 inch sticks
• canola oil

Combine flour, paprika and salt and pepper to taste in a bowl. Reserve 1/4 cup seasoned flour onto a sheet of wax paper. Whisk beer into remaining flour mixture in bowl and let stand 1 hour at room temperature. Combine lemon juice and onion in a baking dish large enough to contain fish in one layer. Arrange fish in dish and turn to coat thoroughly. Let stand 30 minutes at room temperature.

Heat 1-1/2 inch oil in an electric deep fryer to 375°F. Make certain potatoes are thoroughly dry by patting them with paper towels before lowering into fryer basket in hot oil. Fry about 2 minutes, until just tender but not brown. Drain on paper towels. Repeat with remaining potatoes.

Dredge fish in reserved seasoned flour on wax paper and coat one piece of fish at a time with the beer batter, letting excess drip off. Add a bit of extra flour if batter is too thin to stick to fish. Remove with tongs and place into hot oil. Fry about 2 minutes, without overcrowding, until lightly golden. Shake fryer basket so that fish will not stick together. Drain on paper towels and keep warm. Repeat with remaining fish.

Return about half the potatoes to the hot oil and fry 2 minutes until golden brown. Drain on paper towels and keep warm. Repeat with remaining potatoes. Serve fish and chips with lemon juice or malt vinegar if desired.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 441, fat 1.9g, 4% calories from fat, cholesterol 80mg, protein 45.2g, carbohydrates 56.3g, fiber 4.0g, sugar 4.8g, sodium 168mg, diet points 8.7.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.1, Fruit: 0.1, Bread: 3.2, Lean meat: 0.0, Fat: 0.4, Sugar: 0.0, Very lean meat protein: 5.1

  view detailed nutritional information

The recommended wines are: White Zinfandel, Fumé Blanc, or Zinfandel.