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Excellent! Very easy recipe with a light, crisp batter. I used Tilapia as my fish & used a Heffen Weisse beer (closer to 10 ounces). I used a plain old Idaho potato, but initially put my potato wedges in ice water before putting them in for their first frying. The "chips" turned out great as well. For those of us in the States, 6 ounces of flour is roughly 1 1/3 cups, 190 C = 374 F, and 160 C = 320 F....
Excellent batter!! I have made this a number of times using it to batter both fish and chicken. Turns out perfect everytime and is delicious. Thanks French Tart. PS. For those of you that do not know, when food is deep fried in a batter it will remain cooking when taken out of the fryer, turning the batter 2 shades darker, keep this in mind so you do not overcook or burn it
18 months of living in Thailand and one thing I realy missed was a good plate of fish and chips, it was a regular thing in Blighty.
Anyway this recipe fitted the bill nicely. I used tempura flour and a local Thai lager for the batter, and Dory made an acceptable alternative to cod or Haddock, (don't tell Nemo). Im a very happy and full man. Thanks. "Highly recommended"
Fantastic! Used a Murphys stout for the beer. And it was delish! Golden Brown, and flaky. I cooked the fish (cod) about 8 minutes, which seemed to be perfect, as I had some fairly decent sized fillets.
Excellent recipe, just like the fish and chips I loved as a boy. For those that found the recipe "bland" it is worth noting that this is an authentic recipe. You can of course change it as you like but real English fish and chips don't have a lot of spices and seasonings - that's what the malt vinegar is for! Furthermore, putting tartar sauce on proper fish and chips is tantamount to blasphemy. You may as well just pick up a box of Gorton's fish sticks from the supermarket if you're going to do that.
No wonder you still keep this recipe for more than 50 years! It was superb. Thank you for sharing this fine and real british fish and chips!
Perfection! Exactly what I was craving, great batter that stuck to the cod. I went easy on the salt in the batter thinking I would salt when done frying, but it does need it in the batter as stated in the recipe. I'll have trouble keeping hubby from begging for this again tonight, LOL, thanks for a keeper.
My husband has been looking for the perfect beer batter recipe and this is definitely it. We didn't make the chips....only the fish. We intended to make baked fish and at the last minute we decided we wanted it fried. We chose this one and are very happy we did. Thank you so much!
This is the best Fish and Chip recipe that I have ever made. Just like the ones you get in England. I am passing this recipe on to my Mom who will love it also.
I loved this recipe! The batter was so perfect. The fish was slightly crunchy but melted in my mouth as I enjoyed every bite. The fries were just wonderful. I had homemade tartar sauce and lemon wedges to go with it. This is a definite keeper! Thanks for sharing. Made for ZWT 6.