Reviewed: Sep. 27, 2005

Very good, very easy. Way better than any boxed fish fry. Excellent, thank you for the recipe.

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luvisgood

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

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Reviewed: Sep. 23, 2005

This recipe is every bit as good as something you would get at a restaurant. It's really simple, which is nice. I found it took more time to cook than the 25 minutes listed, but it was worth it. Three of my kids, who "don't like fish" liked this, which is why I give it a 5!

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Jun. 9, 2005

I find this recipe is just as good as you get in some Fish & Chips Store also this is an easy recipe to make,also this recepie works just as well without the ground black pepper

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GORDON2003

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 3, 2005

Wow - great recipe. I'd given up on making fish at home, this was my last ditch effort. It turned out better than any fried fish I've ever had, including Monterey and Morro Bay. The only thing I would change is to salt the fish after the frying, in addition to the salt already in the batter. I didn't make the fries, instead I made "Corn Fritters" also from this website. Thanks Dan for a great recipe!

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puppitypup

Cooking Level: Expert

Home Town: Chula Vista, California, USA

Living In: Bonita, California, USA

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Reviewed: May 29, 2005

easy to make and the whole family loved the way it tasted.

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BADMAMMA

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Reviewed: Dec. 1, 2004

This came out great. Not to oily and the flavour of the coating was nice. Used some fish my husband caught in Sept. and the fish did not smell fishy at all. Made the batter, let sit in fridge for 30 minutes, added the fish to the batter and let sit for another 30 minutes. Fried in a shallow pan with olive oil, and then drained on paper towel and placed in an oven at 200. The coating stayed on really well. Was still pretty crispy when we ate it. Will definitely use this recipe from now on for fish. Did not do the fries though.

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CUTIEAKC

Cooking Level: Intermediate

Home Town: Belleville, Ontario, Canada

Living In: Winchester, Ontario, Canada

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Reviewed: Nov. 8, 2004

I'd been searching for fish and chips that tasted as good as we got at a pub in London; this is the closest I've found so far and will become a permanent part of my collection. My only problem was keeping the coating on the fish as it cooked and in serving.

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Karen

Cooking Level: Expert

Home Town: Akron, Colorado, USA

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Reviewed: Nov. 2, 2004

This was pretty good. I took the advice of one reviewer and chilled the batter for about 20 minutes in the freezer before I used it. I had no trouble with the batter staying on the fish. My recommendations for this are to cut the salt in half and don't use peanut oil because it takes !!forever!! to brown.

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Rozanne

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 26, 2004

You should add a tablespoon of cornstarch to the batter and a table sppon of baking powder. Lime juice on the fish is also good.

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FANGBIRD49

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Reviewed: Oct. 26, 2004

In order to make deep frying easier and turn out better is by 1)keep whatever you are battering chilled. Put chicken and potatoes in freezer for about 15 - 20 min just to chill. 2)batter needs to be cold as well. Put batter in fridge for the same duration and you will notice that the batter stays on and fries up better. Also, for better fried consistency, keep frying oil moving. When deep frying, move the fish and chips around in the oil. This will give you consistancy. Really great recipe.

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LittleWest

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Reviewed: Oct. 23, 2004

I didnt attempt the chips so I cant comment on that. I had a hard time trying to keep the batter on the fish when I was frying it. However, the batter tasted really good. Oh, and I didnt use cod, I dont actually know the name of the fish i used.

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TASHNZ

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Reviewed: Oct. 23, 2004

This was a great recipe and fun to eat. It would've been perfect if the fish I purchased was fresh (We shop at the Commissary on base in S. Korea and can only get frozen fish). Thanks for a recipe that reminded me of my favorite English pubs back in Florida!

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MrsGluck

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Reviewed: Oct. 15, 2004

Since this is the first time I try to cook fish and chips, i didnt know what to expect. The batter taste nice, but ihave to agree with some that it's no more crunchy by the time u serve it. Any suggestions to make it crunchy? Still trying to cook the perfect fish and chips.. pls advise..

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Leni

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Reviewed: Sep. 17, 2004

This recipe turned out great! I added Old Bay Seasoning to the dry ingredients for a spicy kick. Other reviewers noted the fish was "greasy" -- fix this by using fresh canola or veg oil, and keep the temp above 325. Keep fried fish warm in a 200 oven to prevent sogginess. For the fries, drain on paper towels, then transfer to a pan or plate and cool to room temp before frying again.

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SOULCHEF

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Reviewed: May 15, 2004

Sorry this recipe needs a lot of work. It was the most greasiest fish I've ever had not to mention the recipe lacked flavor. Also the breading was so soggy by the time I finshed cooking the last piece...

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ChelleJ1216

Home Town: Corpus Christi, Texas, USA

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Reviewed: May 14, 2004

This was good. Next time I think I will add a little spiciness to the batter. I think I will also make onion rings to go with it.

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R&R

Cooking Level: Intermediate

Home Town: Taipei, Taipei, Taiwan

Living In: Mechanicsville, Maryland, USA

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Reviewed: Apr. 14, 2004

I really enjoyed this! It definitely satisfied my craving for fish and chips. I also tried Dave's advice and made onion rings... excellent!

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France

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Reviewed: Mar. 30, 2004

I love this recipe! Only thing I do differently is let the fish set in the batter for a while. I think it helps the batter "stick" better.

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C1PNR

Cooking Level: Intermediate

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Reviewed: Aug. 13, 2003

Very good recipe! The batter really brings out the flavor of the fish. I used some pollock I had in the freezer and it came out great.

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ASHLYNNS MOMMY

Cooking Level: Expert

Living In: Mesa, Arizona, USA

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Reviewed: Jul. 15, 2003

The fish was really good, better than any frozen breaded fish you can buy. The chips turned out so-so, but my family seemed to like them a lot. I had problems with draining them on the paper towels - they wanted to stick and were hard to get back off for the second frying. Previous reviewer, Dave, is right - this is not a dish you want to eat very often because it is so greasy. I measured out one qt. of oil for frying and then remeasured when I was done. I had used almost 1/2 of the oil. I can hear my arteries hardening! A great dish to have a few times a year, though. The batter goes a long way.

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