The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Apr. 15, 2007
I've tried other batter recipes and this one is by far the best. Light in batter and yet just the right amount.
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bry

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 19, 2007
No flavor!!!
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Cooking Level: Intermediate

Home Town: Avon, Indiana, USA
Living In: Sargent, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 4, 2007
The fish batter was good - but the whole process isn't worth it! I'd rather go down to the local fish and chips place and buy them!
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Cooking Level: Intermediate

Home Town: Holladay, Utah, USA
Living In: Draper, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Feb. 16, 2007
To those all mentioning the soggy fish effect: Whatever liquid you use, be it water, beer, etc., it must be ICE COLD. That keeps the batter light & cooked fish will not get soggy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 30, 2007
I thought this was very good. I put the pieces that are done on a platter in the oven set at 200...this keeps them from getting soggy while I continue frying. I also had much batter left over to make onion rings.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 24, 2007
This is the BEST fish & chips recipe ever! I use halibut fillets instead as it has both the texture and taste just like the ones served by our favourite fish & chips restaurant. I have passed on this recipe to family and friends and I would like to thank Dan for sharing his wonderful recipe!
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Cooking Level: Expert

Living In: Kitchener, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 28, 2006
it was really good it just wasn't GREAT it seemed like it was missing somthing, I used tarter sauce on the side for some flavor.
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Cooking Level: Expert

Home Town: Lombard, Illinois, USA
Living In: Tampa, Florida, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Nov. 20, 2006
I found this very tasty. Will make it again.
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Cooking Level: Expert

Living In: Empire, Alabama, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 26, 2006
Batter stayed on the fish well and crisped up nicely. The flavor was fine, but was missing something. Next time I'll add half milk and half beer. Other than that, this is a great recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 20, 2006
I used the batter to fry my fish, but I added beer in the mix and after frying my fish it had a nice, not to thick coating. I've used other recipes before and the batter would over power my fish, but this was just right.
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Cooking Level: Expert

Living In: El Paso, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
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Reviewed: Sep. 19, 2006
I, too, used the batter for "Fish Tacos" found on this site. Really great!
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Cooking Level: Intermediate

Home Town: Bethesda, Maryland, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 9, 2006
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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: Sep. 8, 2006
batter was nice. had good texture and flavor
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Cooking Level: Expert

Home Town: Olean, New York, USA
Living In: Pueblo West, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Aug. 23, 2006
Very good dish! Enjoyed by the whole family. It did go soggy if it sat for awhile before eating but with the leftovers, we just stuck it in the oven for awhile and it was good again! Will make again =)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
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Reviewed: Jul. 30, 2006
I fried my fish twice to get a very crispy fish using this batter but it was a hit with my family. I subtitute milk with plain water and its no regret.
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Photo by Nana Sidek

Cooking Level: Expert

Living In: Jurong West, West Region, Singapore

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jul. 13, 2006
fantastic! easy to do, tasty... ill do it again.
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Cooking Level: Expert

Home Town: Emmen, Drenthe, Netherlands
Living In: São Paulo, São Paulo, Brazil

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The reviewer gave this recipe 4 stars. This recipe averages a 4.22 star rating.
Reviewed: May 16, 2006
Pretty good. I substituted New Belgium Fat Tire beer for 3/4 of the milk. I think this added a lot of flavor. Half milk, half beer is probably a good mix. I had a lot of batter left over, too. I will only make a half recipe in the future. I did put it to good use for some onion rings, though.
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Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 16, 2006
this was my first attempt at frying fish, and it turned out fantastic! my boyfriend and i often hit up pubs to get fish and chips, now we'll save money and make it at home. i followed the suggestions of freezing batter for 20 min, then refrigerating battered fish for 20 min, and it worked just fine. instead of frying the chips, i cut potatoes into wedges and tossed them with some olive oil and seasonings then cooked at 525 for 20-25 min for a somewhat healthier alternative to the frying.
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Dublin, Ohio, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.22 star rating.
Reviewed: Mar. 1, 2006
The fish would have been great if you eat it right as it is finished. If you let it sit until you are completed frying it get soggy. I will hopefully have better luck next time.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.22 star rating.
Reviewed: Jan. 12, 2006
My British boyfriend, and everyone I've made this for, for that matter, absolutely LOVE this recipie. Says it's the closest to the real thing he's had since he came to the States.
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