I am giving this a 3 only because I didn't really follow the recipe. I took one of the reviewers advice and used the fish taco batter to use on the fish and chips and it came out fabulous. My family ate 3 pounds of fish and would have eaten more if I had made it. Great advice.

Wow, I was more impressed than I thought I would be with this recipe. I used 1/2 cup half & half and 1/2 cup dark beer for the liquid ingredients. The batter had a great flavor. I used Tilapia and am going to try it again with Haddock or Cod to get a thicker fish. I used an electric fry pan to keep the oil at 375 and my fish wasn't greasy at all. I didn't fry the 'chips' but baked up curly fries instead. Good meal.

These were great

I don't soak my potatoes, instead i place the cut chips in a strainer lied with a towel. You got to keep things dry if your deep frying. The fish I used was haddoc and it turned out nice. I replaced 1/2 of the flower with rice flower, you could also replace 1/4 - 1/2 of the flower with corn starch.

I found this recipe to be not bad in flavor, but the batter soaked up WAY to much oil... I had the temp between 350-375 the entire time... I will try baking mine from now on instead of frying... What a waste of good fish...

It was ok, but not what I was looking for...

I'm not big fry-guy by any means but this recipe worked out well. I used 1/2 cup of half & half cream and 1/2 cup of Alexander Keiths Indian Pale Ale in my batter mixture. It produced a thick batter which browned instantly. Be sure to follow the basic Fry Rules as posted by previous reviewers. One more thing, if you're using a Candy/Fry thermometer make sure that it's almost touching the bottom of the pot or skillet. If the end of the thermometer is only in the oil half way or less you won't get an accurate temperature reading. Cheers!

Loved this batter....I tried it with talapia.....made sure the fish was nice and dry before dredging nothing broke off....I will keep this in my arsenal.

We would give this more than 5 stars if we could. This was a fantastic meal! I used catfish for the fish, and cut it up into chunks. I also used Leinenkugel's Honey Weiss beer instead of milk in the breading. Finally, I went into the deep dark corners of my basement pantry and pulled out The Tater Twister to make the curley fries. I kept the fish warm in the oven as recommended, and it stayed beautifully crisp. The second fry on the french fries (I went about 4-5 minutes until they looked right to me) added just the right crispness to them as well. I did lightly sprinkle the fries with salt right after the 2nd fry. It was a fun meal to eat and make, now I must drop into a pleasant post Classic Fish and Chips meal food-coma. My husband is already in his, napping on the couch! This recipe will be going into my hand-written recipe box. Thanks for the great meal!

This was very good. It did get a little soggy while i was frying up the rest of the pieces of fish, but leaving it in a hot oven while finishing the remaining batch fixes that. I will keep trying this recipe until i get it "just right". Thanks for posting!

SO PERFECT!! Best I've ever had! Thinned my batter down just a bit and used 1/2 cup of beer on top of the full calling of milk. Delish! I also added a half tsp of garlic powder to the batter which gave my halibut a slight lift. Finally, I rolled my battered fish in Panko bread crumbs for an extra crispyness. My family loved it. Kept them warm at 200 and used the Tartar Sauce recipe on here and WOW!! Best chips and fish we've ever had. Will never go out and buy them from the soggy fish shop again! If you're fish are getting soggy, you're doing something wrong. Lots of good advice on this recipe! Follow it!

Delicious! Followed recipe, except for took another reviewers advice and did 1/2 cup milk, 1/2 cup sprite and fish was wonderful, french fries delish. Why go out for fish fry when you can make it this good at home.

Awesome...with just a few modifications :) I used rice flour (for a delicate-but-crispy texture) and substituted half of the milk for sprite (you can also use beer). The batter comes out of the frier crispy on the outside and tender and flavorful on the inside. Thanks!! :)

The recipie was very easy to follow and the fish had a great taste. I will use this recipie from now on when I am cooking battered fish.

This was so outstanding!! We were so disiappointed by the soggy fish & chips we kept getting at resataurants, that we had written of Fish 7 chips for quite a while. I decided to try this recipe using Black Cod, and WOW. We didn't have milk, so we usd 1/2 & 1/2 instead. We also used Olive Oil instead of vegetable oil. The batter turned out quite thick (maybe since we usd 1/2 & 1/2),and we were not very optimistic; but it turned out EXCELLENT! We had to really submerge the fish in the batter to get it to stick, so a very fragile fish would probably not withstand that much handling. The end result however was soft, yet crispy, and the taste was to die for. If you like a more salty taste, you will have to add a tad more salt to the recipe. Definitely a keeper. Thanks for a great recipe!