Fish and Chips

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All recipes ive made of yours are awesome. The batter is very good. You are definetly a "supastar". Wish I could cook half as good as you. Keep them coming. And good luck on Iron Chef!!

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Loved it! I've never posted a review on a recipe before that should tell you something! I made the red cabbage slaw and tarter sauce to go with and loved all 3. Thanks Anne for a wonderful recipe and show.

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I love this recipe - I've been making it for over a year and never had a problem. What you have to remember is to make it your own - if the batter is to thick add more beer - if its to thin add more flour or whatever. I tried it w/cod and haddock and both tasted great. I made it w/store bought tarter sauce, and fries adn also made the sauce and fries - just love it - a matter of fact I'm going to make it this week-end my Mom is visiting and she loves it. So for all you doubters out there try it again and if you have to make changes do so. BTW I used Foster and Corona beer sometimes I've always used alittle more beer then stated. Try it again.

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This message is to Master Chef who wants to know what beer Anne used and the answer to that question is Terra Hill. Although I don't think you have to use that brand of beer to have good results. I usually use a pale ale because darker beers tend to turn bitter in the cooking process. Hey Master Chef you should know that if you are a chef. Anyway sorry to rate this without having a review. I will be back, but I was trying to read any comments that I should be concerned with before making the fish when I stumbled on Master Chef's question.

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Does anyone know what brand of beer Anne used for this recipe?

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This was a disaster for me! To do this recipe you must get the right temp on the cooking oii or it will not work. My first couple of batches was raw, then too oily. I ended up throwing all of it in the garbage. The flour did need more seasoning. The fish tasted like nothing. It was not for me. I am pretty sure those who can execute this will do fine...next time I just got and buy the fish and chips at a restaurant. :

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I could probably give this 5 stars, but the fish I made was loosely based on Anne's. I didnt use any Old Bay, and before dipping the fish in the batter, I dredged it lightly in cornstarch, based on some other recipes. I wasn't sure how much value that step would add, so I saved the last two pieces of fish and did NOT dredge in cornstarch. Well, they stuck to the pan, batter fell off. Just a mess. But for the pieces that I did dredge, the batter was light and crispy and lovely. Great recipe.

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This is without a doubt the best fish and chips recipe. I did not find the batter to be too thick as was previously reported. I used fresh icelandic cod and it was fantastic. My husband and I saw the episode where Anne Burrell made this recipe, we could hardly wait to try it ourselves. My husband is from New England and he said that this was the best fish and chips that he had ever had. Thank you Anne and Thank you Food Network.

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so I read the reviews before me and they said this batter was too thick so I put in a cup and a half of flour instead of two cups and I have to say it was just right. I also am an emeril fan so I added a tablespoon of essence to the batter and a teaspoon of salt. I could have put more seasoning to be honest but it was good anyway. I think the baking soda was right on the mark have looked at other batter recipes that didn't have it but it worked for us in this recipe. This batter was so easy I would make it again for just about anything I wanted to fry.

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Ok here we go. The recipe definitely needs the Old Bay otherwise it is bland. Also needs more beer then recipe calls for otherwise it's a paiste remember your looking for a batter. Make the tartar sauce too it's a perfect match. No haddock/try cod.
Now if you want a spicier batter without the trouble of the sauce then add some chipotle(or tabascoto the batter.
I would make it again BUT I think this recipe really can be tweaked. Depending on mood.