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I added a little paprika, dried oregano, garlic and onion powder to my batter for a little extra flavor. My fish was hake, so it was a little delicate in the thick batter, but it still worked just fine (if messy). I served it with a homemade tartar sauce (mayo, chopped pickle, onion, parsley, lemon juice and cayenne) and it even tasted good as leftovers. I reheated the fish directly on my cooking rack in the oven (350 degrees) and placed a cookie sheet on the rack beneath to catch the oil that dripped off (so reheating also reduced calories!). As with all deep frying, it seems the trick is to keep the oil hot-hot-hot so that the batter doesn't absorb all that oil, however, waiting time and again for the oil to regain optimum temperature between batches makes a fish fry/donut fry/corn dog fry even MORE time consuming, so the trade off is putting up with more calories or a slightly oiler-than-optimal meal every once in a while! Thanks, Sweet, for the recipe!

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KWB April 28, 2008

This was the best "fish and chips" type fish I've ever had. We didn't make the chips, so I can't rate them. But the fish was absolutely amazing. We loved it.

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puppitypup September 09, 2006

Made this with catfish nuggets and the batter was a bit to thick for DH and I but I added beer to the batter and it was delicious. Thanks for sharing your recipe!

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Marsha D. July 31, 2005
Classic Fish and Chips