Reviewed: Oct. 21, 2009

First time I've ever deep fried, but it was easy, and came out fantastic! And I'm not a big seafood eater, either. I was skeptical about getting Cod, because of my dislike of a lot of seafood, but I would definitely recommend spending the money on it. It's a little pricey but comes out super delicious. It's not a fishy taste at all. The breading on this is so good, and the freezing advice worked great, the breading never fell off. Overall great recipe, delicious, I loved it and will make it again!

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Tay

Cooking Level: Beginning

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Reviewed: Sep. 26, 2009

This turned out fantastic and was very easy. I will be using this from now on!

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Dorothy

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Reviewed: Aug. 29, 2009

I tried this batter on Tilapia, Zuchinni, and broccoli and loved it on them all. Plan to try it on chicken breast and other veggies pretty soon

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allemo

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Reviewed: Aug. 11, 2009

this recipe is amazing! i went to irland and this rivals fish and chips over there. i used red potatoes and baked them at 400 for 30 minutes and flipped them half way. added beer to the batter instead of milk. delicious!!!!!!

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thisisprogress

Cooking Level: Intermediate

Home Town: Orlando, Florida, USA

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Reviewed: Jul. 29, 2009

very good

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mdmilham

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Reviewed: Jul. 24, 2009

I made this for my boyfriend - he loves fish and chips. I don't really fry food ever, and didn't have the right type of pan (electric,) so I just used a big pot and crossed my fingers! I also didn't have enough oil, so I used what I had (about 50% of what the recipe called for.) I put the heat on medium-high, having no idea what temperature that might result in. I changed the batter recipe a little by using 50% milk and 50% beer, and also sprinkled Paps seafood seasoning on the fish before putting into the batter. I served with homemade Tartar sauce (using Trader Joe's mayonnaise, which I won't use for everyday use, but use a lot when cooking because it's cheap, and seems to have a better cooking taste/consistency than Best Foods.) My boyfriend LOVED this meal. He said that it's better than the fish 'n chips he gets out on the coast (and, it's a lot less expensive!) Next time I'll cook it just a little bit longer, but otherwise it was great!

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tory

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Reviewed: Jul. 12, 2009

I left my fish pieces too big so will have to cut them down next time. Also, I used a cup of Newcastle Brown Ale instead of milk in the batter per another user's suggestion and really liked the taste.

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DANIELLE BEATTY

Cooking Level: Expert

Home Town: Davenport, Iowa, USA

Living In: Ankeny, Iowa, USA

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Reviewed: Apr. 26, 2009

I think this recipe would have been good, but I was so paranoid about overcooking the fish after reading the reviews about them getting soggy, that they got undercooked. Make sure you cook them thoroughly. The parts of the fish that were cooked tasted good! I may try this recipe again.

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cookiegal

Cooking Level: Intermediate

Living In: Provo, Utah, USA

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Reviewed: Mar. 15, 2009

Very easy. I used Dover Sole and it turned out great. Even let my wife make the batter

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Al

Cooking Level: Expert

Living In: Lake Elsinore, California, USA

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Reviewed: Mar. 8, 2009

awesome! Add a bit of dill and sesame seeds for a nice taste!

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Kenzi008

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Reviewed: Mar. 6, 2009

Great recipe! I also added more flour to thicken up the batter. The fish came out perfect! Try this recipe it is a keeper!!!

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SOPRANO

Cooking Level: Intermediate

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Reviewed: Mar. 3, 2009

Love it. The only thing I added was seafood seasoning but kept the rest the same. Very good....

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Mandy

Cooking Level: Expert

Living In: Hannibal, Missouri, USA

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Reviewed: Mar. 2, 2009

This was easy and delicious! I cooked it for dinner the other night and my husband and 3 year old loved it, my husband said it was the best fried fish he has ever had. I did add a pinch of garlic powder but even with out that I think it still would have been delish!

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Jamie

Home Town: Mount Laurel, New Jersey, USA

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Reviewed: Mar. 1, 2009

I have been cooking for 50 years and have used many fish batter recipes but this was great and then I used some of the batter to make onion rings as there was some left and I added it to the fish and chips my husband,myself and my son loved it it is great and easy to make no no more boughten batter mixes. Loved it.

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PattiAnn

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Reviewed: Feb. 27, 2009

A good recipe for fish and chips. One hint for makin the batter adhere tightly to the fish is to Dust the fish 'first' with flour and it makes a glue when dipped into the batter mix. This is the method used for deep frying by restaurants I've worked in.

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tyranical jack

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Reviewed: Feb. 27, 2009

Although this receipe may be great for some peoples taste, as an a true Brit I would like to suggest some changes, I have perfected a receipe that is as close to fish & chips from a chippy in England as I can get. Soak the cut potatoes overnight in water, when cooking cook until just turning golden and remove from oil, finish all the potatoes that way and once they are all golden re-fry until cooked. They tates SO good that way. And just use a dark ale like Newcastle Brown Ale and flour for your batter. PERFECT!

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perfectfamily

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

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Reviewed: Jan. 6, 2009

I refrigerated the batter for about an hour and used chilled rinsed tilapia fillets. I thought the flavor was good, but did find it a little greasy (but don't think that's really an issue with the recipe)! We will try this again, but will cut the fillets into smaller pieces so they'll cook faster and not have to fry as long.

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SANDRA_92083

Cooking Level: Expert

Living In: Hiram, Georgia, USA

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Reviewed: Jan. 5, 2009

Quick, easy, and tasty. Followed Taryl's tips for frying - worked great!

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LADYSLEW

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 5, 2009

I believe i'm a pretty good cook, but I don't know what I did wrong. Even tho I did everything I could do to prevent the fish from being too greasy it still was very greasy. I didn't over cook- the fish was light fluffy flaky as it should but I didn't like the batter.

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rachelshavon

Cooking Level: Expert

Home Town: Park Forest, Illinois, USA

Living In: Tarawa Terrace, North Carolina, USA

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Reviewed: Dec. 20, 2008

I only gave this 4 stars because it wasn't as crisp as I wanted. I followed the recipe to the letter except I used beer instead of milk like other reviews. I even thinned it out with a little more beer than it called for. I tested a peice of fish first to see if I liked it. I add a 1/4 tsp. onion powder & a 1/4 tsp garlic powder to the batter. It has great flavor! I will thin it out a little more next time. Other than that it was a good recipe.

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