Paula Deens Beer Battered Shrimp Recipes

PAULA DEEN'S BEER BATTERED SHRIMP

Steps:

• Preheat a fryer or a deep pot halfway filled with oil to 350 degrees F.
• In a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for several hours.
• Pat the shrimp dry with paper towels and dip the shrimp in the batter and fry for approximately 2 to 3 minutes.
• Drain shrimp on paper towels.
• Enjoy!

THE LADY AND SONS BEER-BATTERED FRIED SHRIMP

Steps:

• Using a bowl, combine the beer, flour, and salt, and allow to sit at room temperature for 2-3 hours. Dip the shrimp in the batter and fry at 350 °F for approximately 2 to 3 minutes. Drain shrimp on paper towels.

PAULA DEEN BEER BATTERED FISH AND CHIPS

Steps:

• 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.