Scallops in Lemon Cream Sauce Paired With Chardonnay

If you’ve ever worked in a restaurant, you might agree with me that Valentine’s Day is hands down the WORST night of the year (hello too many reservations and 2-tops! #restauranttalk).

So ever since I’ve began dating, I’ve never bothered to go out on Valentine’s Day. Instead, Andrew and I cook a nicer-than-usual meal at home, open up some wine, and enjoy our night together.

This year I’m sharing with you an incredibly easy date-night meal you can make at home whether its V-day or not! These scallops in lemon cream sauce come together in under 10 minutes and take hardly any skill at all (in case you’re new to cooking!). They also require minimal ingredients so overall, compared to going to a restaurant, you’ll be saving lots of money.

Remember to complete the meal with mashed potatoes and a salad!

The Recipe


  • 2 Tbsp olive oil

  • 1 pound scallops

  • 5 large garlic cloves, minced

  • salt and black pepper to taste

  • 1/4 Cup dry white wine

  • 1 Cup heavy cream or half and half

  • juice of 1/2 lemon

  • chopped chives for garnish


  1. Prepare side dishes and measure out ingredients prior to beginning since this meal comes out FAST!

  2. Thaw frozen scallops in cold water and pat dry with paper towels right before cooking.

  3. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. Make sure the pan is well heated, the add the scallops. Sear for 3 minutes on one side until golden brown, then flip and sear for another 2 minutes. Transfer scallops to a plate.

  4. Turn the heat down a bit, then melt 2 Tbsp of butter into the same pan and scrape up any browned bits. Add in garlic and stir until fragrant, about 1 minute.

  5. Add the wine and simmer until the wine reduces by about half.

  6. Turn the heat to low, then add the cream and stir until well thickened. Add the lemon juice, stir, then add the scallops back into the pan.

  7. Garnish with chopped chives and serve.

Shrimp Ceviche Tacos and Sauvignon Blanc Pairing

These tacos take shrimp ceviche from appetizer to full-blown dinner! No need to turn on the oven...or even the stove. Pair them with a crisp Chilean Sauvignon Blanc to complete the meal.

Easy Shrimp Ceviche Tacos make this favorite South American condiment into a perfect meal. Pair with a refreshing Chilean Sauvignon Blanc |

Welcome to the dog days of summer, winos! Today is the first day of August and I have been feeling the heat...because this is the first season I've spent without air conditioning in a long time.  Our house has a swamp cooler that instantly makes the house freezing cold, which isn't exactly my cup of tea. So its been a battle deciding which is better--wearing close to nothing and still feeling too hot, or having to put on a sweater in the middle of summer because that damn swamp cooler is blasting in my face...

Needless to say, I've been blaming the heat as an excuse not to do any cooking in the kitchen. But we still gotta eat, right? Enter: a cold glass of Sauvignon Blanc and shrimp ceviche tacos. Dinner. DONE.

Easy Shrimp Ceviche Tacos make this favorite South American condiment into a perfect meal. Pair with a refreshing Chilean Sauvignon Blanc |

Have you ever made ceviche before? There are many different variations, but my favorite is made with fresh shrimp.  You do not cook the shrimp--simply soak it in fresh lime juice for about 15 minutes which will "cook" it. If you are too afraid to eat raw shrimp, then go ahead and throw them on the stove for a few minutes (and risk heating up your house!). But remember that millions of people have eaten ceviche with raw fish for many, many years. And you gotta live a little dangerously every once in a while, right? Just use fresh, good-quality shrimp and take that risk!

The Pairing

If you have ever taken a wine class with me before, you may remember that one of my favorite summer wines is Sauvignon Blanc. In particular, I love Chilean Sauvignon Blanc. Not that I have anything against other countries that produce this little wine, I just think I found the sweet spot with examples from Chile.

Sauvignon Blanc is a light-bodied, crisp and refreshing dry white wine that features aromas and flavors of tropical and citrus fruits. Most usually have a "green" character to them too, with notes of bell pepper or jalapeno (one of the easiest indicators when you're guessing what kind of wine you have in front of you).

Sauvignon Blanc from cool climates, like New Zealand, have ripping acidity and "unripe" fruit flavors. Ones from warmer climates, like the USA, will be heavier-bodied and "riper". I like to think of Chilean Sauvignon Blanc as right in the middle: they have crisp acidity and a great balance between ripe and unripe fruit flavors. They also have a great price tag. Chilean wines are a great value to the American customer since you can easily find a bottle under $15.

Concha y Toro Gran Reserva Sauvignon Blanc makes an amazing pairing to shrimp ceviche tacos|

So for my shrimp ceviche taco dinner, I chose the Gran Reserva Series Riberas Sauvignon Blanc from Concha y Toro to serve alongside it. This wine had everything I wanted in a Chilean Sauvignon Blanc: crisp acidity that stood up to the high acidity in the ceviche, refreshing lime and grapefruit notes that went alongside the flavors in the tacos, and a clean finish. This wine in particular comes from the Colchagua Valley (within Rapel Valley) which is known for its cool climate and perfect for the Sauvignon Blanc grape. Concha y Toro is not a hard wine to find in wine shops, but if you don't have access to it, any Chilean Sauvignon Blanc will go great with this meal.

Easy Shrimp Ceviche Tacos make this favorite South American condiment into a perfect meal. Pair with a refreshing Chilean Sauvignon Blanc |

The Recipe

I really tried to be creative with this one, guys, but at the end of the day, you gotta keep things classic and simple! I love ceviche so much that I wanted to make it into a main course for dinner. Usually we serve ceviche as a salsa with corn chips, so instead I served them street-taco style in corn tortillas. Top with a little avocado and cilantro, and you've got yourself a meal! Simply use any ceviche recipe you'd like (many have different kinds of fish in them instead of shrimp), but here is the one I used. Happy Pairing!

Shrimp Ceviche Tacos and Sauvignon Blanc Pairing

Author: Dani (

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

Serves: 4

Recipe adapted from


  • 1 pound high quality peeled and deveined raw shrimp
  • 1 Cup lime juice, divided (from about 2 limes)
  • 1 medium cucumber
  • 2 ripe tomatoes
  • 1/2 Cup chopped fresh cilantro
  • 1/2 Cup chopped red onion
  • 1 jalapeno
  • Small corn or wheat tortillas
  • chopped avocado, cilantro and lime wedges, for serving


  1. Place the shrimp in a large, nonmetalic mixing bowl. Add 1/2 Cup of lime juice and let sit for at least 15 minutes.
  2. Meanwhile, chop the cucumber and tomatoes and add to another bowl along with the cilantro and red onion. Seed the jalapeno and mince it well, add to the same bowl. Mix in the remaining 1/2 Cup of lime juice with the vegetables.
  3. When the shrimp have finished "cooking", add them along with any remaining juices into the bowl with the other vegetables. Mix well to incorporate.
  4. Set tortillas onto plates (double up if they are a little flimsy) and top with the ceviche mixture. Top with chopped avocado, cilantro and a squeeze of lime juice, if desired. Serve immediately.

Thirsty for More? Try these other summer recipes and wine pairings:

Broiled Swordfish with Lemon Butter Sauce

Spicy, Creamy Chipotle Shrimp Paired with Albarino

Grilled Hawaiian Chicken Paired with Gewurztraminer

Swordfish Wine Pairing: Make it Broiled with Lemon-Butter Sauce

Ever wonder what wine to pair with swordfish? There are many to choose from, actually; it depends on how you want to cook this dish. In this pairing, I broiled swordfish steaks and served them with a delicious lemon-butter wine sauce...perfect with a crisp, acidic white wine.

Its no secret that I really, really, really like lemony dishes. (Here are two of my favorites: lemon chicken and easy peasy lemon spaghetti.) God help me if I run out of lemons in the house. They add so much character to the simplest of meals.  Squeeze a lemon over anything and its instantly brighter. So guess what I did to this swordfish? Gave it some zip with a lemon-butter sauce.

The Pairing

The number one thing to consider when pairing lemony dishes with wine is: are there lemon flavors in the wine? If the answer to that question is "yes", you'll most likely have a great wine pairing. Of course this means that white wines totally reign over reds for this one. The ideal wine I want with this dish is a medium-bodied, refreshing white wine with high acidity and plenty of lemon and citrus flavors. I chose Principessa Gavi from Banfi to eat with this dish and it was perfect! Gavi is a DOCG in Piedmont (northwestern Italy) for white wines made from the cortese grape. Naturally, its got a dry, crisp, refreshing character with high acidity and plenty of those lemon flavors that  I was looking for (and olive, which also went great with this dish).

However, if you don't find a Gavi, that's okay. This pairing is where you can have some fun, friends. Find a cool, weird varietal that you may have never heard of before. As long as its bright and acidic, it'll work.

Dani's Picks for Wines to Pair with Broiled Swordfish

  • Gavi
  • Verdicchio
  • Picpoul (a lemony varietal from southern France)
  • Pinot Grigio (make it from Italy)
  • Sauvignon Blanc (but stay away from New Zealand or America which may overwhelm this dish)
  • Chablis: always yummy

As you can see, I have a lot of suggestions and am barely scratching the surface. Have fun with this pairing, its an easy one! Just make sure not to buy a wine that is too weighty or aromatic. Stay away from: oaked Chardonnay, Gewurztraminer, Torrontes, and Viognier.

The Recipe

We call swordfish steaks "steaks" because its a pretty meaty fish. It can be made many different ways, but it was a great way to celebrate the weather getting warmer by broiling this one and lightening it up with a lemon butter sauce with dill. Leave the skin on the swordfish as it helps keep the fish moist (ew, I hate that word). Recipes adapted from and

Broiled Swordfish Steaks with Lemon-Butter Sauce

Author: Dani (

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 2


  • 1/2 Cup dry white wine (use whatever you're pairing your dinner with)
  • 1/4 Cup minced yellow onion
  • 4 Tablespoons cold butter, cut into cubes
  • 2 tsp chopped fresh dill
  • 1 tsp lemon zest
  • 2 tsp fresh lemon juice
  • 2 Swordfish steaks, about 1 lb total
  • small amount of butter (about 1/2 Tbsp)
  • 1 garlic clove, minced very finely


  1. First, make the sauce. In a small saucepan, add the onion and wine and simmer over medium-high heat until the wine has reduced to 1/3 of its size, stirring occasionally. (About 10 minutes)
  2. Remove the pan from the heat and add a few cubes of butter, whisking them into the wine until fully melted. Repeat with the rest of the butter cubes.
  3. Stir in the dill, lemon zest, and lemon juice. Season with salt and pepper if desired (I didn't).
  4. Next, heat the broiler to high and let warm up for about 5 minutes. Brush the swordfish steaks with a thin layer of room-temperature butter and season with salt, pepper, and minced garlic on both sides. Finish with a drizzle of olive oil (to encourage browning) and place under the broiler about 5 inches away from the heating element.
  5. Cook for about 5 minutes until the swordfish begins to brown. Remove from the broiler and flip the fish with a spatula. Place back under the broiler and continue to brown for an additional 5 minutes .Meanwhile, reheat the lemon-butter sauce if necessary.
  6. Serve the swordfish over rice and pour the lemon-butter sauce all over it. Sqeeze a lemon over everything for an extra boost of acidity.

Thirsty for More?

Spicy, Creamy Chipotle Shrimp Paired With Albarino

Chipotle Cream Shrimp Paired with Albarino. This easy meal gets cooked up in 10 minutes! Make it spicy...or not. Serve over Rice |

Looking for a shrimp dish that isn't pasta or tacos? Here's your answer. Chipotle Cream Shrimp is quick yet delectable, easy enough for a weeknight but fancy enough for date-night-in. Serve it with rice and a glass of Albarino to complete the meal.

Okay y'all, let's talk about how great shrimp is for two seconds. My family never ate shrimp when I was growing up. We never really ate anything from the ocean considering we lived in the Midwest and my mom is 100% Polish. Makes sense, right?

Well my poor mother is missing out! Shrimp is so easy to make! I just love (great) food that cooks fast. And we're not talking about putting something in the microwave, either. I love shrimp, but it is hard to find recipes out there that don't involve the shrimp being in tacos or pasta. So when I discovered this way of making shrimp, I rushed to the store (literally) to try it out.

Chipotle Cream Shrimp Paired With Albarino White Wine |

First time I made it--not spicy enough. So I made it again. Perfect. And the best news? Only took me 15 minutes. So whether its date-night-in or just an I'm-in-a-shrimp-kind-of-mood weeknight, this is a dish to add to your menu.

The Pairing

Pair this Chipotle Cream Shrimp with a glass of Albarino. If you don't have access to Albarino, a glass of Sauvignon Blanc will pair nicely as well. Albarino is an interesting grape that has gained popularity in the states in the past 5 or 6 years. It produces an aromatic wine with primary aromas of citrus (think orange, grapefruit, lemon) and stone fruit (like peaches and nectarines). It can also be reminiscent of sea spray, given that the vineyards that produce Albarino in the "green" northwestern coast of Spain are in close proximity to the Atlantic Ocean. The bright, crisp, refreshing character will cut right through the spice and cream in this shrimp dish, making you think of a bright sunny day no matter what time of year it is.

Chipotle Cream Shrimp Paired with Albarino White Wine |

The Recipe

Serve this shrimp over white or brown rice, or on its own! My "side dish" of choice is chips and guacamole...highly appropriate. For the wine, use 1/4 Cup of the Albarino you'll be serving with it afterwards. Or if you have any other dry white wine that needs to be used up, anything will work.

Spicy and Creamy Chipotle Shrimp

Author: Dani

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Serves: 2-3

Recipe adapted from The Food Network


  • 1 Cup flour
  • 4 Tbsp chopped fresh cilantro, plus more for garnish
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 lb raw shrimp, peeled and deveined
  • 8 Tbsp butter, divided
  • 1/4 Cup dry white wine (you can use the albarino you will be pairing this meal with. Pinot Grigio/Chardonnay would work too)
  • 1 Cup heavy cream
  • 4 Tbsp chopped canned chipotle chiles in adobo sauce (keep the seeds for added heat)
  • 1 1/2 Tbsp Worcestershire sauce
  • 1 Tbsp garlic (about 3 cloves, minced)


  1. Mix the flour, 4 Tbsp chopped fresh cilantro, salt, and black pepper in a bowl. Add the shrimp and toss to coat.
  2. Melt 3 Tbsp of butter in a large saute pan over medium-high heat. Add half the shrimp (or all, depending on how big your pan is) and saute until browned, about 2 minutes. Flip each shrimp and saute for an additional 2-3 minutes.
  3. When the shrimp are just cooked through, remove them from the pan onto a plate. Melt an additional 3 Tbsp of butter in the pan and repeat the above process with the remaining uncooked shrimp. Set them aside when finished.
  4. Reduce the heat to medium and add 2 additional Tbsp of butter. Once melted, add the wine. Simmer until it has thickened, 1-2 minutes.
  5. Add the cream, chopped chipotle chiles, worchestershire sauce, and garlic. Stir to combine.
  6. Return the shrimp to the pan to heat through. Serve immediately over brown or white rice and garnished with chopped cilantro.


Spicy and Creamy Chipotle Shrimp Paired with Albarino |

Happy Pairing!

Wine Pairing: Cedar Plank Salmon with Garlic Basil Aioli

This recipe pairing is inspired by the incredible experience I had last year at Oregon Pinot Camp. Can you guess what wine I paired it with?! Read on to discover this awesome dish and my love for Oregon wines.

Last summer I attended Oregon Pinot Camp (OPC) 2014 and it was INCREDIBLE. I may not have shown it much on the blog yet but I am absolutely in love with Oregon wine. Its perhaps my favorite region to visit in the US and the wines are some of my favorite to promote. Pinot Noir and Pinot Gris are the two most planted grape varietals from there, but personally I'm a huge fan of their Chardonnay. More of that on another post though.

Pinot Camp elevated my love for Oregon to a whole new level. From camp, I learned just how much the wineries stick together and promote one another. Instead of competing with each other for wine sales, they understand that if they support the region as a whole, everyone will be successful. So sweet!

Oregon Wine Regions Plus a Pinot Noir Salmon Pairing |
Oregon Wine Regions Plus a Pinot Noir Salmon Pairing |

Oregon Pinot Noir

Oregon Pinot is different. Or should I say...different than what we're used to. The trend these days seems to be big, juicy, over-extracted, high-alcohol Pinot Noir. Personally I don't understand it--why not just drink a bottle of syrah if you're going down that route? Since Oregon has a very cool climate for grape-growing, their Pinot Noir generally can't get that ripe and juicy. The result? Very light, aromatic wines with great acidity and medium alcohol. Which means these wines go great with food.

Common Descriptors of Oregon Pinot Noir:

  •  Red Cherry
  • Strawberry
  • Cranberry
  • Mushroom
  • Potting Soil
  • Dried Leaves

Speaking of food, I had a revelation towards salmon while at Pinot Camp (FINALLY I tell you why I'm featuring Salmon but talking about Oregon in this post!). Long terrorized by the worst salmon my Mom had ever made me eat as a kid, baked with ZERO seasonings, its the truth when I say I have never been a fan of the fish. Its just so...fishy. On the last night of Pinot Camp, however, the wineries hosted a traditional Oregon salmon bake. It was a crazy party and the best salmon I've ever had. Check out that fire!

OPC Oregon PInot Camp Salmon Bake 2014 Recipe and Wine Pairing |
OPC Oregon PInot Camp Salmon Bake 2014 Recipe and Wine Pairing |

As you can see in the picture, they get this huge fire going and hang the salmon fillets on wooden spikes. Let me tell you, that fire was HOT. We tried to roast marshmallows on it after dinner and no one could get near it.

The salmon was fantastic just in the way it was prepared, but what I really fell in love with was the garlic basil aioli they served it with. So much that I told myself that I would make a blog post about it. A year later, I finally did it!

The Pairing

Obviously if salmon is a traditional dish of Oregon, its a natural match for Pinot Noir. Salmon is a heavy, oily fish that can stand up to red wine better than most fish. However, since Oregon Pinot Noir is not a heavy red wine, it does not overwhelm the fish like other reds would. The garlic and basil in the aioli can be difficult ingredients to pair with wine, but the herbal characteristics in Oregon Pinot complement those flavors. On top of all that, the char you get on the salmon and all those delicious flavors from the cedar plank resonate with the fruit in the wine, tying the whole meal together.

My favorite Oregon Pinot Noirs (it was so hard to only pick a few!)

  • Adelsheim Vineyards
  • Benton-Lane Winery
  • Cooper Mountain Vineyards
  • Domaine Drouhin
  • Domaine Serene
  • Elk Cove Vineyards
  • Panther Creek
  • Penner-Ash Cellars
  • Roco Winery
  • Soter Vineyards

Okay lets be honest...I love them all.

The Recipe

This recipe does not require a huge fire in your backyard like the one above (although that would be awesome if you had that setup). To make the salmon in a similar way, all you have to do is buy a cedar plank from the grocery store. These planks are usually right in the seafood section for your convenience! We served the salmon with a delicious homemade rice pilaf and grilled summer squash. Its a beautiful and delicious weekend meal for date-night in.

Cedar Plank Salmon with Garlic Basil Aioli

Author: Dani 

Prep time: 2 hours 15 mins

Cook time: 40 mins

Total time: 2 hours 55 mins

Serves: 2

Garlic-Basil Aioli Inspired by


  • 1 Wild Caught Salmon Fillet (skin-on okay)
  • olive oil
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp garlic salt
  • 1 1/2 Tbsp garlic, minced (about 3 cloves)
  • 2 egg yolks
  • 1 Tbsp lemon juice
  • 1/2 Cup basil leaves
  • 1/4 Cup extra virgin olive oil
  • 1/2 Cup vegetable oil


  1. Soak the cedar plank in water or wine (to give it some flavor) for 2 hours (or at least 20 minutes). The longer the better on this one
  2. Preheat a gas grill to high. After 15 minutes, reduce it to medium low
  3. To make the garlic aioli: combine the minced garlic, yolks, lemon juice, and basil leaves in a food processor; pulse to combine. Slowly add the olive oil and vegetable oil in a small stream while processor is running. Combine the black pepper, smoked paprika, and garlic salt in a small bowl
  4. Rinse the salmon thoroughly and pat dry with paper towels. Brush it with the olive oil, then with the black pepper, paprika, and garlic salt mixture
  5. Place the salmon onto the cedar plank, skin-side down (we had to use two planks since our salmon was so big!)
  6. Place the salmon on the plank onto the grill grates and cook for about 30-40 minutes. When the salmon is cooked through but slightly pink in the middle, it is done. Try not to lift the lid during the cooking process until you think the salmon might be done--it is tempting, but lifting the lid will let the smoke and heat escape, cooking the salmon inconsistently. more picture. This was the sunset as seen from Anne Amie Vineyards. Sooooo beautiful.

Willamette Valley Sunset |
Willamette Valley Sunset |

Happy Pairing!

Fish and Chips Beer Pairing

What beer do you pair with Fish and Chips? An English staple, fish and chips screams for an English ale. But this alternative beer pairing won me over.

This recipe came into my life from the back of a case of beer. That's right, on a regular ol' case of seasonal Full Sail Session Cream Ale, their summer offering. I had already poked fun at Andrew for buying this case of cream ale since, in all of my studies, they are the red-headed stepchild of the beer world.

I'm actually being very serious here. In the BJCP guidelines (possibly the best resource to distinguish different beer styles) cream ale is described as "A clean, well-attenuated, flavorful American lawnmower beer". Lawnmower beer?! How is that a term to describe a style of beer? And what kind of brewery would continue making these lawnmower beers? (Joke's on me...New Glarus Spotted Cow and Anderson Valley Summer Solstice, two of my favorite drinking beers, are actually in the Cream Ale category.)

The Beer

Okay, time to put my beer snobbiness away. "Time and a Place", I always say, meaning, every beer has a situation that calls for it. So in the case of cream ales, should we be drinking them while mowing the lawn? (Not recommended.)

Getting to the point, cream ales are not so bad. Actually, they are quite refreshing. They are the craft-beer drinker's option for a light beer with high drinkability without having to reach for a Bud or PBR. They were originally created as an ale to compete with the American lager style. So, they were intended to be light and refreshing. Okay, bad idea to give Andrew crap about buying cream ale. Now he won't share with me.

The Pairing

Disclosure!! These pictures were not taken with Full Sail Session Cream Ale. That's because I had it imprinted in my mind that fish and chips need to be paired with an English ale. Its only right, isn't it? Aren't fish and chips like the national dish of England?

With this dish, Andrew had the cream ale, I had an English ESB. They both went really well with the fish and chips. However, my ESB naturally had a little more bitterness to it. It was good because the bitterness cut through the fatty, fried fish and chips, but for some reason the cream ale just tasted better. The cream ale was nicely balanced between malt sweetness (think corn) and just enough bitterness. I think this cut through the fried fish AND played off the sweetness of the batter. It also went better with the sweet tarter sauce. Even though ESB is one of my favorite beers to pair with food (like in this awesome BLTA sandwich pairing) cream ale won this time. Which is totally awesome.

Examples of Cream Ales

  • Full Sail Summer Seasonal Session Cream Ale (my pairing in this post)
  • Genesee Cream Ale
  • Anderson Valley Summer Solstice (Seasonal)
  • New Glarus Spotted Cow

Other Fish and Chips Beer Pairings

Don't have any access to these cream ales or want a beer with a little more going on in it? As I said earlier, English Ales are naturals with fish and chips. And many other styles go with the dish too, thanks to the fried nature of the dish. Try:

  • English Bitter
  • English ESB (Firestone Walkder Double Barrel Ale is the most common American example of this style)
  • English Pale Ale (American styles might be too hoppy though so be careful)
  • Dusseldorf Altbier
  • California Common (such as Anchor Steam)
  • German Pilsner

The Recipe

Once again I'd sincerely like to thank Full Sail Brewing Company for putting this recipe on the back of their case of beer. It turned out absolutely delicious. Make sure you make some homemade tartar sauce to go with this as well!

Session Summer Ale Fish & Chips

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 4

recipe adapted from the Full Sail Pub recipe


  • 4 baking potatoes, julienned to make french fry strips
  • 11 oz beer (cream ale is what we used)
  • 2 Cups all-purpose flour
  • 1 tsp old bay seasoning
  • pinch of cayenne pepper
  • 1/4 tsp baking powder
  • 1 1/2 lbs boneless, skinless cod fillets, cut into 1-inch wide strips (may be up to 5-6 inches long)
  • Vegetable oil for frying


  1. Preheat the oven to 225 degrees F.
  2. In a dutch oven, heat the vegetable oil to 375 degrees F (stick a wooden spoon handle to see if the oil is hot enough. If bubbles form on the spoon, the oil is ready)
  3. Fry the potatoes until golden brown, about 10 minutes. Remove with a slotted spoon and place on a plate with paper towels. Sprinkle with salt. Keep warm in the oven while making the fish.
  4. Fish: to make the batter, pour the beer into a large bowl. Sift 1 1/2 cups flour into the bowl and add old bay seasoning, cayenne pepper, and baking powder. Stir gently until combined.
  5. Pat the fish dry and season on both sides with salt and pepper. Drop the fish fillets one by one into the batter to coat evenly, then into the frying oil. Fry each fish and turn frequently in the oil until deep golden and cooked through, 4 to 5 minutes.
  6. When each fish filet is done, remove from the oil with a slotted spoon and onto a baking sheet with paper towels. Keep in the warm oven until all other fish filets are done. Fry the remaining fish in batches until complete.
  7. Serve the fish with the french fries.

Happy Pairing!