Fish and Chips

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Yummy!!!

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This is the best fish and chips recipe ever. The only difference is that I used J.O. seafood seasoning rather than Old Bay. I steamed crabs in a seafood restaurant for 4 years in the late 70's and J.O. is what we used. Although the restaurant was in a rough area people still flew in from around the country just to eat our seafood. Our crabs were flown in fresh daily from New Orleans (before the disasterand we had the best Seafood in the DC area. This is my favorite Fish and Chips recipe.

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I tried this recipe, and yes I was impressed, especially as I'm English, growing up in South London, and probably grew up on Fish & Chips. I worked in a Fish & Chip shop as a teenager. What we made the batter with was club soda and a drizzle of malt vinegar. Makes for a lighter batter. Plus we did't cut the fish into strips, or pieces.

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Anne Burrell, you are a rock star! The batter is the best one I've tried and the fish is still crispy delicious hours later!

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I made the whole "The secret to fish and chips" meal and it turned out great. A little hint folks lower the fish in the oil with a pair of tongs. On my stove, right before putting in the fish or french fries I would crank the burner up to high and the temp would only drop 5 degrees or so. In less then a minute the temp would be back up to 375.

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Best fried fish dish ever, and it only took a couple of minutes to whip up! When I took the warming pan out of the oven my husband was amazed. first: How golden brown and yummy it looked, and second: How great the crunch and taste. Thanks Anne for this gem!

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I choose to use either a Weizen or Belgian White, because of the compliments to the wheat flower with a wheat beer. If you like citrus flavor with your fish, like squeezing lemon over your fish, I used a Belgian White that was infused with citrus, like a Blue Moon or a Hoegarden, this worked incredibly. For those who don't like citrus, using a Hefe Weizen works just fine as well.

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I used this fish batter recipe with Salmon fillets and it was great!! I don't drink or buy alcohol so I used sparkling water (used around 14 oz. of it. Worked very well. Would recommend this to anyone.

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I finally tried it. Although I burned my hand from the hot oil, the reults were worth it for my fiance.lol. Slight disappointment, though. When I placed the fish on the rack, the side faced down became soggy. Counterintuitive I thought, since I spent so much time deep-frying everything.

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Sorry, this does not get high marks in my book. The batter was heavy and held too much "grease" despite draining on paper towels and a rack in the oven. It was better on some shrimp, which fried quicker. The coating was even and puffed very well...but really there are better recipes.