English-Style Fish and Chips

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It was pretty good. I didn't have any rice floor, so I just used the flour I had.

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Our friends sent us a box of Halibut from Alaska and I remembered watching Tyler make this recipe. His instructions were perfect; each person had a PLATE FULL of fish and chips and every man at the game night said it was the best Fish-n-chips they had ever had. We LOVE the batter.....easy to work with!! Thanks

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We made this recipe and even my picky eating daughter found something to love. She couldn't get enough of the crust! Every bit as good as beer battered fish and chips from the restaurant in my opinion. They were even good the second day reheated, although the crust obviously wasn't crispy, but it was still tasty!! This recipe and the crispy fish tacos from Tyler are my two favorite fish recipes ever! Thanks!!!

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We had a house / poker party Themed "Fish and Chips." I used this recipe to serve about 20 people. I cooked outside with my deepfryer. My guests and I thought is recipe was some of the best fish and chips we ever had. The poker party was fun too...

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Sadly, this came out with a rubbery crust - not crisp as I was expecting. I followed the directions perfectly... even the oil was @ 375 degrees. It seemed to take too long to brown, actually, it never did really brown - just blonde. The coating was limp - right out of the cooker. Maybe the fish was cut too thick?? I cut it as directed though. I tried the batter on artichoke hearts too, same thing - limp and rubbery. This was a big waste of time and money.

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Another reviewer said this recipe was in error, it isn't. Another F&C recipe Tyler uses, his latest version, uses only rice flour from start to finish. Years ago he had only THIS recipe online, and that's the one I then tried and loved...it uses rice flour for ONLY the undercoating, and uses All-Purpose flour for the batter. The other difference is that this recipe uses only 1 tsp. salt. The newer one uses 1 TBS. I have tried both versions and I like the all-purpose flour for the batter used in this recipe but I prefer using the 1 TBS. of salt in the other! I found the fish very bland the second time around very bland with only 1 tsp... I had to put salt on top of my finished product or it was tasteless. Also, when viewing Tyler's video on my DVR after the fact, he said that the batter should be the consistency of heavy cream. Mine was thicker, more like pancake batter. The coating on my fish was too heavy and so filling. My husband and I couldn't eat as much b/c of that. I will try it next time by using less flour or adding more club soda to make a thinner batter. I recommend using a digital deep fryer as well, the results are less erratic that way.

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I followed the recipe 3 times and every time it came out perfect. Way to go Tyler!I have used at least 20 of your recipes great job!

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Wow! I've made this recipe twice now and it's just fantastic. The tartar sauce is really great as well. Thanks Tyler for a more authentic style English fish & chips.

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My husband and I watched Tyler prepare this while watching his TV show. We both thought it looked good enough to try at home -- it was! It was better than we expected it to be! We had a couple of snags along the way -- we put in the first few pieces of fish and the coating fell off! We determined that the fish was TOO COLD, so we ran it under some tepid water and patted it dry with paper towels, and tried it again with success! Also, we had purchased a thermometer that I discovered only went to 220 degrees Fahrenheit, not the 325-375 degrees, which the recipe calls for! So, we "guesstimated", and that worked pretty well. We have a glass cooktop surface, which varies greatly and is difficult to control and maintain a consistent temperature, but we had a successful outcome nonetheless! We will definitely be making this again and again! By the way, the rice flour lent a nice, crispy taste to the breading, which we both liked very much. Also, we didn't have a deep fryer, we used a large cooking pot, and ended up cooking the "chips" separately during the 2nd attempt at cooking the fish, having decided that the fish would cook better if it had more room in which to cook. We put them on a paper towel-lined cookie sheet and stuck them in the oven at 250 degrees Fahrenheit to keep them warm while we cooked the fish.

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On TV, Tyler used ONLY rice flour - for the dredging and the batter. The recipe calls for 2 cups of regular flour. This is at least the third time the recipe didn't jive with Tyler's show. The difference is HUGH!!! Perhaps there needs to be some greater quality control or fact checking. Be sure to watch his shows carefully BEFORE you cook.