Let me start out by saying that my daughter and I had so much fun making this together tonight! Thank you for that. :) The directions were written perfectly and the fish and chips were just lovely. My daughter was amazed that it all looked like something from a restaurant. Both the fish and the chips were crispy on the outside and tender on the inside. Simple. Perfect. Thank you! ~Made for Zee Zany Zesty ones for the ZWT6~
I made this recipe a few nights ago. I halved the recipe for one person. I partially thawed fresh sole that I had in my freezer. I dredged the fish in flour and let the batter sit for about half an hour before cooking. I cooked it in my small Cuisenart Deep Fryer (apartment size for max. 2-3 people). I cooked it approx. 4 min. on one side, then turned it and cooked another 3 min. on the second side (at 325 degrees). I also made the home made Tartar recipe on this site (the one with the most reviews) (halved that recipe as well). The fish tasted excellent - it was moist and the batter not overdone. With the home made tartar sauce and I also purchased pure malt vinegar to go along with it (and made the home made fries as well). It was delicious and tasted just like the English Style Fish and Chips that you buy in the restaurants. I have saved this recipe as a "Keeper". For the Tartar sauce I used chopped dill pickle chopped fine. It was a very delicious meal. I had a little less than half a can of beer left so drank that with the meal. Would recommend this recipe to anyone who enjoys English style Fish and Chips.
Delicious and simple. My 3 year old helped make this - it's fool proof and turned out wonderfully!
DS loved these! I had two pots of oil going, one for the fish and one for the potatoes. I soaked and double fried my potatoes, so they were extra crispy and nice. Plus, with two pots, everything came out hot at the same time! Served with malt vinegar and tartar sauce. I did let my batter sit for an hour before dipping the fish. Don't know if it made a difference, but these were wonderful!
These fish and chips were very nice! The times given for cooking were perfect, and our fish was crispy on the outside- tender and moist on the inside. Both the fish and the chips came out a little darker than I had hoped- likely because the oil in my fryer needs to be changed. This didn't affect the taste at all, just the color. I also had a bit of batter left after the fish was done, so I sliced up some onions and tossed them in; they were so much better than onion rings from a fast food joint! I served with malt vinegar and homemade tarter sauce on the side. Thanks for another wonderful recipe! MADE for ZWT6.
Excellent! I only had to fry mine about 4 minutes (possibly because of the small size) and they still came out a little dark. So next time I'll try 3-4 minutes. But they still tasted great!! This is a keeper for us :-)
Wonderful!! The step by step guidance was very helpful as I was rather apprehensive about trying this out. I had some peas on the side and made Tatar sauce Tartar Sauce. Yum!
Easy and delicious beer-batter. My 17 yr old son said "You'd better not lose THAT recipe!" I made it using deboned Northern Pike caught on an ice-fishing trip in northern Saskatchewan this past weekend.
I will never use another recipe for fish and chips again! I wanted an authentic English fish and chips recipe, and this was about 84 times better than I was expecting. Even after I absolutely drenched the finished product with vinegar, it still stayed nice and crispy! Great, great, great recipe.
This recipe is the very best I have ever tried, and I've tried hundreds. I also like how easy it is to make, no messing around cooling the batter in the fridge for hours. It literally took just minutes to make. I'm a vegetarian so I used the batter to make potato scallops but i'm sure it would work equally well for onion rings and other vegetables.