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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Remi

Cooking Level: Expert

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Reviewed: Oct. 28, 2008

Wonderful! Possibly the best fish and chips I've ever had. The only change I made was to replace the milk with Guiness beer. It was a good idea to put the fish in the oven after frying, they stayed nice and hot and crispy.

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Leslie C.

Cooking Level: Expert

Living In: Phoenix, Arizona, USA

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Reviewed: Sep. 22, 2008

Loved it. Used vid. sweet onions instead of potatoes and made onion rings with left over batter. Put batter in frig for 25 minutes, used beer instead of milk, and placed fish and onions in freezer for 25 minutes. Made sure oil (used a cast iron skillet on side burner of grill) stayed at 350, drained well after cooking. Served with tartar and hot sauce. Also added old bay to batter.

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072705r

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Reviewed: Aug. 26, 2008

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.

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PLEWIS7

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Reviewed: Aug. 22, 2008

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.

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BELFLOREK

Cooking Level: Intermediate

Home Town: Maple Grove, Minnesota, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 30, 2008

These were great

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Donsgirl01

Cooking Level: Expert

Home Town: Worcester, Massachusetts, USA

Living In: Ashby, Massachusetts, USA

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Reviewed: Apr. 22, 2008

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...

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samanthalynn

Cooking Level: Expert

Home Town: Levittown, Pennsylvania, USA

Living In: Ewing, New Jersey, USA

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Reviewed: Apr. 1, 2008

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

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happymama2

Cooking Level: Expert

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Reviewed: Mar. 31, 2008

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!

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Chef Chuck C

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Reviewed: Mar. 23, 2008

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.

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jan

Cooking Level: Beginning

Living In: Indianapolis, Indiana, USA

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Reviewed: Mar. 21, 2008

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!

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Susan May

Cooking Level: Expert

Home Town: Newfolden, Minnesota, USA

Living In: Owatonna, Minnesota, USA

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Reviewed: Feb. 28, 2008

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!

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miss_julie

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Irvine, California, USA

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Reviewed: Feb. 24, 2008

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!

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BellesAZ

Cooking Level: Expert

Home Town: Missoula, Montana, USA

Living In: Phoenix, Arizona, USA

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Reviewed: Feb. 4, 2008

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.

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DES777

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Arcade, New York, USA

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Reviewed: Jan. 22, 2008

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!! :)

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FOODWIZ

Cooking Level: Expert

Home Town: Corpus Christi, Texas, USA

Living In: Janesville, Wisconsin, USA

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Reviewed: Dec. 20, 2007

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.

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Tia

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Reviewed: Oct. 18, 2007

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!

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JD123

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

This recipe works GREAT provided a few basic frying rules are adhered to: 1) DO NOT fry past the point when no air escapes the food. The minute steam stops coming out grease is getting in. 2) Keep finished pieces in a 250 degree oven until the last one is done, right before serving. The heat will keep the oil draining off and the batter crispy. 3) Make SURE the oil temperature is hot enough. The MINUTE the food goes in the oil loses a good 25-50 degrees worth of heat. A great candy/fry thermometer or digital thermister is key to keeping a constant oil temp, and adjusting as needed every time food goes in wll keep the results uniform and the food looking good. This batter is wonderful with beer instead of milk, or in addition to, and small pieces of fish fry more evenly than entire filets. Keep the basic frying rules in mind and it becomes quite simple to make crispy, NOT GREASY fish and chips with ease. The other quick tip I'd give is make SURE the food is good and cold, especially the potatoes, before trying to fry. That will help the them not become limp too.

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Taryl

Cooking Level: Expert

Home Town: Escondido, California, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Sep. 4, 2007

if there was a half or no star rating than that would be my rating. but i had to opt for the 1 star. maybe i am being too harsh or i made it wrong(? yeah, right), but it was NOT crispy at all, if you can't chew crispy- then this recipe is for you! i thought the pictures and the previous ratings were promising to my expectations...oh well, you live and learn. i would preferr almost a lighter tempura like battering...i guess, this is just a odd fluffy recipe. i GUESS on the plus side MY halibut was EXCELLENT on the INSIDE. i preferred to peel off the NON crispy coating though. i am not one to eat any fried foods, but i make a killer batch of chicken fingers and might end up using that coating instead of a batter next time. good luck to those who use this recipe!

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Mrs.Forget-Me-Not

Cooking Level: Expert

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Reviewed: Apr. 17, 2007

i am not a fish eater but pregnant and trying to eat more fish was really yummy didn't do the fries just fish very very good.. try a liitle more seasoning though

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DOMINANYC

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