The same beer batter also makes really great fried onion rings. Double all of the recipe ingredients, except for the fish fillets; then cut one or two large, mild onions into thick slices. Separate the slices into rings. Dredge and batter the onion rings like the fish fillets and fry.
4 to 6 fish fillets
6 oz. beer
1 cup self–rising cornmeal, divided
¾ cup plain flour, divided
½ tsp. Tony Chachere’s Original Cajun Seasoning
½ tsp. mild paprika
Vegetable oil for frying
Wash and pat dry the fish fillets.
Put the beer in a large bowl. Using a sifter, add ½ cup of the cornmeal, ¼ cup of the flour, the Tony Chachere’s Seasoning, and the paprika and sift over the beer. Whisk the mixture thoroughly.
Heat 2 inches of vegetable oil in an iron skillet to 375 degrees.
In a shallow bowl, mix the remaining ½ cup of cornmeal and the remaining ½ cup flour. Dredge both sides of the fish fillets; then shake off excess flour. Dip the floured fish fillets in the beer batter to completely coat the fish.
Fry in the hot oil until browned on one side; then turn to brown on the other side. Drain the cooked fish fillets on paper towels.