AWESOME, AWESOME, AWESOME!!!!!!!!!!!!! A KEEPER for LIFE!!!!!!!!! Thank you SO MUCH!!!!!!!!!!!! :) It truely was PERFECT!!!!!!!!!
I would give this ten stars if I could. I tried this because it was 100% five stars. I don't like batter fried fish even in restaurants; the batter always falls off. This was the best fish and chips I've had so far... anywhere. Next time I think I am also going to batter vegetables like a tempura, onions rings ... I'm gonna have fun with this. So easy, so good. Thanks! If your batter isn't crisping, try turning up the heat a bit.<br/><br/>The tarter sauce is very good. I use it all of the time. I'll never buy premade tarter sauce again
Outstanding! Light crispy batter. The whole family gave it a thumbs up!
Since I only made the tartar sauce, I debated on whether to leave a star rating, but it was SO good, I threw caution to the wind and said, YES! This sauce... I don't even know what to say except A) it went flying into my ENCORE cookbook -- reserved for the best of the best -- and B) it was the best tartar sauce I've ever tasted and C) I'll never have another including in a restaurant. I'll bring THIS recipe! Thank you, ncmysteryshopper... FIVE BIG FAT STARS from us!
VERY good! I made it tonight for supper, and my hubby gave it several kudos, which is huge, as he thinks saying something is 'good' is the same as anyone else saying "Wow fabulous". So yah! Highly recommend this one. We used dark beer, and the flavor was great!
Made this twice now, using Cod and Halibut.. I added sliced zucchini too the other day.. Looks and tastes like we bought it. Heats up the next day VERY WELL in the OVEN with a few water splashes. Thanks
The fish turned out great, made homemade chips with malt vinegar, reminded of my days in New England. Batter was nice and light.
This fish is excellent. The batter is light and crispy and the tartar sauce completes the wonderful experience. This is a recipe to use again and again.
We really enjoyed this. I used haddock, and had my DH make it for me! It was crisp and light and turned out great for us. Just like a fish and chip shop! This will be our batter recipe from here on in. The trick to making it crispy is to only do a few pieces at a time, as recipes states or else the oil will cool! Thanks for sharing Cheryl!
I used pollock filets instead of cod, but otherwise followed the recipe. The batter was very light and crispy, and DH loved it, saying that it was the best fish I've ever made him! He loved the sauce, too. Thanks for posting this one and making me look good.