By French Tart on August 28, 2006
Photo by French Tart
Photo by French Tart
"I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!"
Serving Size: 1 (680 g)
Servings Per Recipe: 4
"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."
"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."
"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~"
"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."
"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 Recipe #47077. 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."
"6-9-2104 As an update, we continue to use this recipe when ever we have fried fish. Remains the best I've found. As usual FT your recipe is a winner. This is the first time I've tried to deep fry fish and this was sooooo good. DGSs love fried anything, and this fit the bill for a quick and actually very easy dinner. I didn't use the chips, just the battered fish and we loved it. I followed the recipe and used my deep fryer to make. Tasted so much like the fish we remeber and love in England on our visit. I did use tilapia as that was all we had and it was great. Can't thank you enough for posting a recipe my DGSs enjoyed as much as we did."
"@catfuzz and those who cannot get the batter to stick to the fish. Dredge the fish in flour first then the batter. Make sure the cooking oil is super hot so the fish will cook quickly and thus not be oily or greasy. If you don't want to use beer, seltzer water works very well. Also, I use cornstarch with the flour and that makes for a crunchier texture. If using beer or seltzer or soda water, it is best not to let the batter sit as the bubbles dissipate. Beer works best because it has much more carbonation."