Chips and Fish

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
4 servings

Ingredients
  • For the fries:
  • 1 gallon safflower oil
  • 4 large Russet potatoes
  • Kosher salt
  • For the batter:
  • 2 cups flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • Dash Old Bay Seasoning
  • 1 bottle brown beer, cold
  • 1 1/2 pounds firm-fleshed whitefish ( tilapia, pollock, cod), cut into 1-ounce strips
  • Cornstarch, for dredging
Directions

Heat oven to 200 degrees F.

Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.

Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.

In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.

Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.

Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.

Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.


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Pairs Well With
Lager

Crisp, refreshing light beer

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4.5 161
I tried this recipe the other day. Amazing. I used my favorite beer Guinness for the batter and is was great. I did let batter set up for an hour. The only problem was it was salty. But I blame myself for that. I over seasoned the fish I can stand bland food so seasoned fish and flour. Fries were so good I ordered $100 potato cutter so I can make them perfect. No more frozen fries for this Family. Mr Brown is my favorite chef. Trying this again tonight for a family friday night fish fry. item not reviewed by moderator and published
Ugg... The batter is way to thick and tasteless, just over all bland, waste of 1.5# of fresh cod. Smelled amazing while cooking, GF and I could not even finish most of it, at least the trash smells goo, 1 star for fish, only gave extra due to fries turning out, and malt vineger is awesome on fries. item not reviewed by moderator and published
This recipe will need more liquid; don't know how anyone can make it without. I added an additional 8 oz of beer. Also, I think most might agree, more seasonings are needed. I added 1 tsp Onion and Garlic Powder (each), 1 tsp Black Pepper and I skipped the Old Bay and opted for 1 tsp Lawry's Seasoning. For get the double fry thing, chop your potatoes and toss them in grape seed oil, and then microwave for 15 minutes - spoon them a little at a time into your hot oil. I did like that there was no egg in this recipe; I think that makes it more English-style as results in crispier batter. item not reviewed by moderator and published
MMM! This is so very good. I had made fish & chips before using another Food Network recipe (won't say any names) & the results were just awful. So I watched Alton's video, and these came out great! I didn't have beer so I subbed hard pear cider. Same with Old Bay & replaced it with creole seasoning. I left the batter a little bit thicker than his video & it came out perfect. Yummy, thick & crispy. I think next time I will add more seasoning, as I can't taste it as much. item not reviewed by moderator and published
I would give the fries a 4. These were the best fries I've ever made! I just wished I could get them crispier. I chilled the 1/4" fries for at least 15min in an icebath. I also dried the heck out of them. The fish coating on the other hand, was NOT good. The fish by itself was perfect. But the coating was too thick, unflavorful and had the look and consistency of KFC. I wanted that light and puffy coating one would expect. I will look elsewhere for a batter recipe. I used a counter-top basket fryer with a charcoal filter for Target on sale for $40. It still stunk up the kitchen. Best used outdoors! item not reviewed by moderator and published
Wow! This was OUTSTANDING. I had read the reviews labeled as "most helpful" and bumped up the spices: I added more Old Bay, a little more cayenne, salt, black pepper, AND I salted, peppered, and Old Bayed the filet prior to coating it with a combo of flour and cornstarch. I also added about half again as much beer as suggested (also based on so many reviews). When I dropped the coated filets into the oil (I have a deep fryer with baskets), I held it and waved it back and forth as I slowly lowered it into the oil so that it wouldn't just drop and stick to the basket/pan. Also, FWIW, I used fresh halibut. Having done all that, this was by far the best fish n chips I have had. Not oily or greasy, totally übercrisp, light coating, flavorful, and perfectly cooked and flaky. I always double fry my french fries using Alton's recipe. I also soak them in cold salted water and drain them and dry them on paper towels really well. I agree it's hard to get them to stay crisp, though. item not reviewed by moderator and published
Awesome recipe!!! item not reviewed by moderator and published
this was incredibly tasty!! item not reviewed by moderator and published
What a mess! First off, there's no way a single 12 oz. bottle of beer is enough. I used most of a 22 oz. bottle and still had a thick batter. Second, there is nowhere near enough seasoning in this recipe - I would double the salt and spices. Third, the cornstarch dredge resulted in a batch with a very tinny, off flavor. I skipped the dredge altogether for the second batch and did have some batter coming off, but at least they didn't taste metallic. Maybe next time I would dredge in flour. I didn't deep-fry, so I used about 1 1/2 tbsp. of canola oil in a heavy non-stick pan and it worked fine. Didn't make the potatoes, so I can't comment on that. The texture of the fried batter is really nice, so I would try a heavily altered version of this recipe again, but if a recipe needs this much work then why post it? item not reviewed by moderator and published
Excellent batter! item not reviewed by moderator and published
This recipe for beer batter was really delicious. I had to add about 3/4 Cup of water to the recipe so that it wasn't a doughy mess. The fish was excellent, I even dredged some onion rings in it. The french fries however did NOT work out which is the only reason I am giving it 4 stars. item not reviewed by moderator and published
Great recipe! I also had to add mo' beer to thin it out, but hey...who doesn't love that?! item not reviewed by moderator and published
Very good, but the bottle of dark beer I added to the batter wasn't enough liquid so I add some water to thin the batter slightly. I also added more than just a pinch of Old Bay's Seasoning because I love the flavor of Old Bay. item not reviewed by moderator and published
Just made a batch and it came out great! I added a little over a bottle of beer to the batter to make it somewhat thinner. Already planning to serve this to a crowd next week. item not reviewed by moderator and published
A little more salt to the batter next time. But very good and esay except for standing in front of the fryer. item not reviewed by moderator and published
I substituted chicken broth for beer and I will definitely make this again! item not reviewed by moderator and published
Awesome. I don't even like fish, but whenever tilapia is on sale I like to make this. If only making the fish, I use only half the oil though just to save some money. The potatoes can be a bit tricky, maybe it's because I had to cut them by hand. But still overall delicious. item not reviewed by moderator and published
I have always been fearful of deep frying anything. after watching this show i can make perfect deep fried fish in a snap. Great work Alton! item not reviewed by moderator and published
Loved the flavor and very easy to make item not reviewed by moderator and published
Very tasty! It was my first attempt at Fish &Chips but I did alter it to be Gluten Free. I used Simply Gluten flour blend and GF beer. I was worried it wouldn't appear right after cooking but it was perfect! Even my fussy, fish hating daughter loved it; now that's saying something. Hubby of course is singing praises and says, "AB is really on to something here." (like he knows him, haha. item not reviewed by moderator and published
My only complaint is that this recipe is too much for just the two of us. Regulating the oil is hard and time consuming, but important. I rely less on timing and more on the colour of the batter. When it's golden brown, it's done. Let the excess batter drip off if you are concerned about it being too thick and doughy. (Too much batter overwhelms the fish anyway... Make sure you turn the fish in the oil so both sides are equally cooked! LOVE this recipe, and my husband raves every time I make it! I may even give AB credit some time. item not reviewed by moderator and published
I thought this was a great recipe.I picked an Alton brown recipe because he always seems to work the kinks out of recipes and perfects them. My husband loves fish and chips and I love to cook but this was one thing I have never made.I doubled the recipe and the batter was perfect,a little lumpy at first but u had to keep wisking it and it smoothed out. The first time I try a recipe I usually follow it pretty closely because usually I like to put my own spin on things...the only thing I changed was the seasoning,I added a little more old bay,salt and black pepper. Also the person cooking should be used to frying in a lot of oil as this can be dangerous,I think the cook should be a little experienced but overall this was a fantastic recipe. item not reviewed by moderator and published
You will look over a few recipes while you weigh which Fish n' Chips rendition you deem worth your Cod.  This is that recipe.  As for advice; when you add the beer to the dry ingredients don't get discouraged if it doesn't come to a pourable form at first.  It is going to foam a good bit but stay with it and soon enough you will have something that looks like you can work with.  Also, there are going to be a few lumps but they didn't seem to make any difference in the final product.  As for the dark beer, I used a Sam Adam's Cream Stout.  It definitely contributed to the flavor.  The chips were easy. Smaller strips of cod work better. item not reviewed by moderator and published
The batter comes out extremely thick and is difficult to submerge the fish into evenly. When frying I cooked them for around 5 minutes and found the thick batter to still be raw in spots. It was pretty tasty, but I feel like the ratios are a bit out of whack and the batter should be thinned out somehow. I think it's worth another try but the shape of the fish and the fry time is going to be finicky. item not reviewed by moderator and published
I thought the recipe was easy to follow, and the beer batter was excellent. item not reviewed by moderator and published
First off, a 5-quart enameled Dutch oven (Lodge with a gallon of oil leaves about 2 inches headroom. When I submerged my dried potato wedges, it bubbled over oil which caught fire on the element and... you can guess the rest. Not backing down, I saved us from a house fire with an entire box of baking soda, cleaned up and used a DEEPER pot. I had 9 pieces of Cod to fry -- very thick batter --, and I kept the finished ones in the 200 degree oven to keep warm along with my chips. They were Soggy. Even turned temp up to try to recrisp, -- nope. I think the batter is just too dense. I don't know how or why people do this at home, but deep-frying will no longer be popular in my kitchen. It was dangerous, it was a mess, and it wasn't worth the effort. item not reviewed by moderator and published
My husband, who isn't a fish fan, went back for seconds. Need I say more? item not reviewed by moderator and published
Very tasty! My family really enjoyed this. I appreciate the pointer in dredging in cornstarch. My coating was a little thick so I wished I'd thinned it out a bit but the flavor was wonderful and it fried beautifully! My husband who doesn't like fish, even was loving it! item not reviewed by moderator and published
What makes this recipe great is the dredge in cornstarch before the batter. The batter really adheres to the fish. I like to make a slightly thinner batter and, you will achieve professional Pub-like results as long as you control the temperature of your oil. item not reviewed by moderator and published
This is the basic recipe I use for fish and chips and onion rings. I play with it some with old bay, various forms of heat (from red pepper flakes to tabasco and everything in between but for a basic recipe that all will like.... This is it. I've started to play more with some home made tarter sauces of varying heat to make it easier when I have a diverse group of people. item not reviewed by moderator and published
FOLD 2 WHIPPED EGG WHITES INTO BATTER BEFORE FRYING item not reviewed by moderator and published
Well, I know how much a SIFTED cup of flour weighs (hint to success #1), and I know that AB is worried about the "too spicy" and "too salty" whiners, so I added extra salt and spices (hint #2). All I had was a bottle of Lithuanian Porter, which is pretty much better than anything, save a microbrew, in the states (ANY beer in Lithuania is a microbrew, less than 3 million people live in the whole country). After dredging (ever so lightly) the fish in corn starch (NO, NOT flour, not even corn flour, not even the same, EVER), I used an ancient chinese secret of dipping the fish into the batter using chopsticks, then into the hot oil (big hint #3!). Bottom line: I used cod, and it was absolutely GREAT! Flaky fish inside a crunchy batter, and tasty! I think the people who didn't like this recipe should go on back to "Long John's," to get what they're used to. If you know (not THINK you know) how to cook, AB won't dissappoint you! item not reviewed by moderator and published
The batter for the fish is just about perfect. Flavorful, puffy yet crisp, and browns perfectly. As with most AB recipes, this is easy to make & tastes great! item not reviewed by moderator and published
A classic! This is hands down, one of our favorite delicious fish recipes. Thanks for sharing. item not reviewed by moderator and published
The batter was pretty good. Very thick so i thinned it with some water. I also used a KC Wheat Beer. The fish was very tasty. I made some thin fries instead of the chips. My kids really like the fish and kept asking for more. item not reviewed by moderator and published
This was a decent beer batter recipe, yet fairly unrefined. I wouldn't recommend this batter for smaller fillets of pan fish, or if you're trying to impress someone with your batter recipe. item not reviewed by moderator and published
followed the batter recipe and turned out delicious. very flavorful and crisp. we oven roasted the fries (wedges) to save a little fat & calories and added a salad to complete our very tasty & cheap dinner! We aren't real big eaters, but we used 2 tilapia fillets (bought frozen at costco) and cut them into a few strips and 3 potatoes tp feed 3 of us and still had left overs. I often have to adjust the "per serving" suggestions, good grief, how much food can one person eat?!!!! item not reviewed by moderator and published
This was my first time making beer battered fish and I couldn't have picked a better recipe! The only problem I had was that the batter was a little thick so I thinned it out with a bit of water. The crust on the fish came out fluffy and crisp, and absolutely perfect. I didn't make the chips so I can't comment on those, but the fish was fabulous. item not reviewed by moderator and published
This recipe turned out amazing. The batter came out crunchy and delicious. I did however switch the cayenne pepper to lemon pepper and it gave the cod a zesty flavor. Thanks Alton for another great recipe! item not reviewed by moderator and published
Don't get me wrong, I love Alton's work.. but I've found better flavor in the fish sticks you buy with the fisherman in the rain coat on the box.. followed it to a T.. then tried to fix the batter with a better flavor..booooooo... well the end result looked good..and the beer batter had a nice crunchy texture..but again..booooooo item not reviewed by moderator and published
A great way to make one of my all-time favorite comfort foods. YUM! item not reviewed by moderator and published
I just made this for the first time. I will definitely be making it again. My husband can't stop raving about it. "Best fish" he's ever had. He said that he didn't think that we could make the batter like, let alone better than the restaurants do, but it was. Delicious. So tender no knife needed. Thank you Alton! item not reviewed by moderator and published
I made fish and chips last night and just wanted a no-fuss batter recipe for my cod. Well, this fit the bill and the cod pieces fried up BEAUTIFULLY. Will definitely use again, and I'll also give the chips a try. (Last night I just--cough--roasted them). item not reviewed by moderator and published
I don't know how some reviewers could have failed on this recipe. It's the best beer batter recipe I've found out there and I searched and tried a lot! item not reviewed by moderator and published
Don't do it! This is a terrible Beer Battered Fish Recipe. I followed the instructions to the T, and it turned out terrible, like a oil soaked sponge. I know what you are thinking, you think I didn't have my oil up to temperature. Well, you are wrong, I did have my oil up to 370. I didn't crowd my pan either, we did 2 pieces at a time. I am devastated because we sacrificed a Kostritzer Black Beer and 2 lbs of beautiful walleye. All in the trash now, as it was inedible. So, I am drinking another Kostritzer, and posting this warning to all my cooking buddies. Life is to short to eat oily fish. item not reviewed by moderator and published
AS A FISH HATER I CANT BELIVE I WENT BACK FOR THIRDS!!!!!!!!!!!! I used sweet potatoes for the chips but actually LIKED the talapia No more beet needed for us GREAT! item not reviewed by moderator and published
Wow, really great recipe, but I used almost two bottles of Indian brown ale to smooth out the batter. It came out great using freshly caught striper in a T fal deep fryer. Thanks Alton! You're the best! item not reviewed by moderator and published
I made this for my husband and I as a trial run for company. My husband loved the chips (fries) and even compared them to Thrashers Fries in Maryland! The fish was a little awkward to coat but once in the fryer came out perfect. I will definitely use this again! item not reviewed by moderator and published
I made this fish this morning and it was delicious! The entire family loved it. Thank you for such a wonderful and tasty recipe Alton! I am definitely going to make this again... item not reviewed by moderator and published
Batter was too thick and soggy. Followed the recipe exactly, even used deep fry thermometer to make sure oil was at perfect temp. Won't make again. I LOVE Alton's recipes but this one just didn't work. item not reviewed by moderator and published
but I have recently aquired a taste for authentic British Fish N chips... And you know, living in the South, that's hard to find! but my son found this recipe on youtube... and just pestered me and pestered me and last Sunday, we made this. O!!!! M!!!!! G!!!!!!! It was SO easy!!! And delicious!!! I can not wait to try this batter on chicken!!! item not reviewed by moderator and published
Wow! That batter was great. This was the best fish I ever had! I used halibut instead of tilapia and made my chips in the oven to cut some calories. Super good stuff! item not reviewed by moderator and published
Chips were tough to make - next time I will just buy a pack of chips and roast in oven. Also I did not understand the 'dredge fish in corn starch' part? What does that mean, 'dredge' ? It was a holy mess putting the batter on the fish - what a nightmare. item not reviewed by moderator and published
Have made this recipe for my family twice now, and found it great. Fish is light and flaky and the beer batter with the ole Bay has a light flavor. Now that we are in lent I will be making it again tonight for dinner. item not reviewed by moderator and published
The dutch oven (especially the oval type) was perfect. Large fillets fit just right, though for the larger pieces it needed to be cooked a little longer. You would be hard-pressed to find fish and chips this good in London. And be sure to use Newcastle. item not reviewed by moderator and published
I'm not a fan of beer. I never really have been. Therefore most of the time a beer batter just tastes gross to me. But after getting a deep fryer for my birthday I decided to try Alton's recipe for my family who loves fish. I have fallen in love with alton's beer batter. it doesn't gross me out like most beer batters do and it's so easy to do. I highly recommend it for anyone who is like me and just doesn't like the taste of beer. item not reviewed by moderator and published
I love how easy this was, and so VERY tasty. A recipe very hard to screw up... exactly what I need! :) item not reviewed by moderator and published
I love this recipe! I thought it came out just perfect. I used talapia for the fish, and Sam Adams Boston Lager for the beer. I have a fryer, to be specific, the T-Fal FR7008002 Ultimate EZ Clean Pro-Fryer Stainless-Steel 2-2/3-Pound Deep Fryer. This is my 3rd fryer, and I LOVE IT! Especially the oil filtering and storage feature. Seriously, no muss, no fuss. My fish came out perfectly cooked and yummy. I do think next time I am going to bump up the spice, but I really think Alton gave us room to do that on purpose. Some people don't like spicy, but if they do, they can add it without any significant changes to the original recipes results. I can't wait to make this over and over. After a 20 year search for decent fish and chips, low and behold I found them in my own kitchen. item not reviewed by moderator and published
Better then any fish and chips in a pub! I've been all over England and tried many. Love, love, love it!!! item not reviewed by moderator and published
My husband and I experimented with lots of different batters before we found this one - and we haven't used another one since. I kick up the spice with Emeril's Essence and more Old Bay and use enough beer to thin the batter to the consistency of heavy whipping cream, but outside of that, I stick to the batter recipe as given. Fish, shrimp, sweet potatoes (cut into thin sticks) and onions have all been used with this batter, and they all came out perfectly. I don't like to use a deep fryer, and I don't want to use a gallon of oil, so I stick with a cast iron skillet. It works great for frying - quick to heat, and retains the heat well. Two things keep my battered items crisp - I don't drop the food in until the oil hits 375, and I work with small batches. The food cooks quickly and browns nicely without the oily sogginess some have mentioned. item not reviewed by moderator and published
i read the other reviews and followed the advice to add the spices and a little flour to the cornstarch. i also added more of the spices to the batter than called for in the recipe and an extra half of a beer, (nut brown ale) as others had commented that the recipe for the batter was too thick. i used tilapia and fried whole fillets using 24 oz of safflower oil in a frypan, four minutes each side. it turned out really, really good. i didn't make the fries but i might try those next time. i don't like cooking at all, but the recipe/process for making the fish seemed easy enough, and it turned out yummy enough that i'll be making this again..... item not reviewed by moderator and published
After reading the other reviews, I added extra seaoning to my batter. Sadly, though, it still wasn't enough! I added TWICE the called for amount of cayenne pepper, since I do like things a little spicy, and the same amount of Old Bay as cayenne pepper (so, 1/2 teaspoon each of both spices), and it was still very bland. Being an English-style fish meal, I even purchased a bottle of English beer - Newcastle Brown Ale, and I didn't taste much of that either! My house smells terribly of beer (Yuck!), but there wasn't much of that flavor in my fish. I love Alton Brown and have tried some of his other recipes, but this one was not a winner for me... I drained the fish, after frying them, on a baking rack, per his instructions, and the fish still turned out soggy on the bottom. I think that may have been more to do with the oil temperature, though, because after eating the first couple pieces and noticing this I increased the temp to 375 degrees and they turned out much better. I will continue looking for the perfect Fish 'N Chips recipe until I find it - I know it's out there! item not reviewed by moderator and published
I bought a deep fryer, and now find this to be a rather easy and delicious recipe. It is fun to tell people you make your own fish and chips, and the ones I make are now my favorite, particularly the fish. Knowing that there is only a couple of teaspoons of oil in the finished product makes it guiltless when eaten in moderate portions. And fish is a great source of protein no matter how you cook it. It is absolutely a fantastic meal, and not nearly as unhealthy as one would be led to believe! I have made this about a dozen times so far, and am planning to make it again tonight. I use canola oil for frying, dust the fish in flour not cornstarch, and add an egg white to my batter just before coating the fish. I put it on newspaper, since that just plain makes it better. item not reviewed by moderator and published
this is a great recipe. I tried some with just the wet batter and some with the wet batter and cornstarch. I prefer it without the cornstarch. item not reviewed by moderator and published
For the amount of research he does to perfect a recipe, this one is awful!!! Waste of my time, fish and food! The batter is way too thick, even after thinning it doesnt cook fully. item not reviewed by moderator and published
My buddies and I decided to try this recipe and it was great! Of course not everyone likes fish so we got some boneless chicken breasts too. We made separate batters but used Alton's Fish Batter recipe for both. It turned out pretty darn good. I know this is a fish batter but I thought it was worth a try and everyone liked it. I give 5 stars to the Fish and Chips. I give 4 Stars to the Chicken. item not reviewed by moderator and published
I already have a french recipe for "pomme de terre frites" and ab's recipe relates pretty much to it. For the fish I think it needs to be salted before dredging it, or add more salt to the batter. I did not have dark beer so i used regular beer, I did not have the spices only cayenne pepper, but it seemed to work out fine. The fish came out extremely puffy which I loved and the taste was original to a time I was in london, though it does come out a little oily and moderate aftertaste, next time I will try it with a bigger portion of fish so I eat more meat and less batter and probably no baking powder so it doesn't come out too puffy or it sticks too much batter. The looks of the fish came out perfect, nice and golden crust. My kids loved it though they don't like fish. I used a home made tartar sauce (no malt vinegar around). In overall I enjoyed the recipe greatly. Thanks A.B. item not reviewed by moderator and published
I had great success with this recipe, I just wish I had got the malt vinegar. I don't have a deep fryer but I do have a cast iron skillet and a fry thermometer. I used the AB Fried Chicken approach to cooking the fish.The end product had just the right amount of puffy crust and fish in each bite. One of my tasters complained about the flavor of the fish, not enough salt, but I enjoyed tasting fish without extra seasoning. I must admit I didn't make the fries, I use store brought, but when I get a v-slicer, I'll give it a try. item not reviewed by moderator and published
I usually love Alton's recipes, but like previous reviews, I feel like it was lacking. Next time I'll add more seasoning to the batter as well as season the fish before dipping it in batter. Also, I would omit the baking powder - when I fried the fish, it made the batter puff up too much and consequently hold a lot of oil that made it sit really heavily in my stomach even though I let it drain for awhile. I didn't make his version of the chips, so no comments on them. If you want to be really traditional, serve it with smashed peas. item not reviewed by moderator and published
This was the best battered fish. We opted for tilapia. We did make substitutes, using Southern Frying Oil (Soy/Peanut) and also since we have blue laws in this area we used what we had and used Kiren Beer. We still loved this stuff but agreed that a darker beer would bring a stronger beer taste to the fish and will definatly do that next time. The oil worked fine. The fries were okay. First coming out of the fryer they were pretty near perfect but after coming out of the oven the were done but definatly not crisy. Making fries at home is hard. Despite the squishy fries I still give this a 5 b/c the fish is just that awesome. item not reviewed by moderator and published
I'm a resident of Federal Way, which is 25 miles south of Seattle. This basic base recipe makes the most awesome plate of fish and chips short of visiting London. And the best part of all, I saved $10 per person. In the past I went to places like Ivar's, Skippers, and Marie Callendar's to get fish and chips. No more! No Mas! Praise God for Alton Brown! NOTE ABOUT THE RECIPE: Like I mentioned earlier this is a base recipe. That's why it tastes plain. Experiment with spices and flours (like rice flour)! The alcohol in this recipe isn't necessary either. If you aren't able or allowed to drink alcohol, just substitute the beer with 12 oz of water OR a non-alcoholic beer. I did add one more step to this recipe: After I took the fish out of the batter, I placed in a tray of Panko flakes! Those Japanese bread crumbs add extra crunch and texture to this dish! There are two types of Panko flakes available in the US: Plain and Honey. If you can't find the flakes in a regular supermarket (like Safeway or Super WalMart), visit your local Asian market (Japanese, Korean, Chinese, or mixed Asian ethnicity). Go ahead! Try it! item not reviewed by moderator and published
I followed the recipe exactly and this was perfect. My husband is from Upstate New York although we're in the south. It was just like the Friday Fish Fry he knew from his childhood. Excellent. item not reviewed by moderator and published
I love all of AB's recipes. I tried this one and could only give it an average rating. It seemed a bit "plain", and I thought it lacked something. Something to give it some tang or zing. I ended up adding some yellow mustard to it and it helped some, but I need to fiddle with it more. At least I have a good base to start with. Keep the recipes coming AB! item not reviewed by moderator and published
The batter taisted too much like flour for my taiste and the fries sogged up pretty quick. I had better luck with Paula Deens recipe... sorry but buddy. item not reviewed by moderator and published
Alton performs a community service when it comes to his research and knowledge, which is presented to the public. Thank you. This fish batter is absolutely the best! Does Alton have a restaurant? A menu of his interpretations of classic recepies would be a hit all over. Dale in California item not reviewed by moderator and published
I was using the Joy of cooking recipe which was nice, but this was just way better. I figured I would use an english beer and my local vons/safeway had newcastle brown ale. Nice big bottles so there is plenty of beer left to guzzle. I used this recipe with halibut and it was perfect! Can't say enough good things about this one. item not reviewed by moderator and published
We have made this several times now and it is just better every time - the kids ask for it on a regular basis. One tip we have found that works is to use one bottle of beer and 4-6 ounces of club soda to make the batter thinner (almost like water) and we add ice cubes to keep it really cold - that way the batter does not take too long to cook and doesn't expand like tempura. item not reviewed by moderator and published
We live in the NW near Seattle where seafood is very abundant. The local restaurants all serve a LOT of local fish & chips. Years ago when I was married to my ex he would order it all the time & boy was it $$$. So late one night I was watching Good Eats & saw this episode & decided to try it! I have not tried the chips, but I have tried his double fry method with other things & found it to work really well. The batter was thick but went together easy & stuck to the fish well. I personally don't eat fish... but my ex was over the moon & said it was the best he had ever had (he has eaten a LOT of it, but never in London). Anyways I have made it ever since! I use my deep fryer instead because it is fast & easy. The true test will be this week because I am making it for my BF's dad who was born & raised in London! item not reviewed by moderator and published
My husband and I made this last night. Everything was wonderful! item not reviewed by moderator and published
My husband and I spent time in London and really missed the fish and chips. The fish recipe was fantastic, and in answer to an earlier review, do not do this without the beer. If you don't want to use beer, find another recipe. The beer really added a lot of fantastic flavor. The chips were OK, but I think I made them a bit thin, so next time, I'll make them thicker--more like chips in London--and cook them a bit longer. Overall, a fantastic recipe. Can't wait to make it again! item not reviewed by moderator and published
The batter on the fish was great although it was pretty greasy. The fries were fine, but nothing spectacular. item not reviewed by moderator and published
It was an easy recipe, flavourful, and one of the only ones that didn't have an egg in the batter. My son has food allergies and I can actually make this recipe for him. We loved it! item not reviewed by moderator and published
Everyone who gave this recipe 5 stars was right on the money!! No Old Bay but I used seasoned salt, chili flakes and some homeade Bam, Peanut Oil (only 2-3 cups was what I had, and it was fine). Also I used Sam Adams beer. My suggestion is to use your own timetable, don't be afraid to not follow the recipe perfectly, the fries definitly needed longer than 2-3 minutes and they came out excellent! I have no way to tell the temperature and yet it turned out way better than I expected! I think the cornstarch was key for making it delightful for me! Before this recipe I was a fry failure! Now I feel like I could fry anything!! haha item not reviewed by moderator and published
After too many fish-fry-batter failures to count, I discovered this recipe on Good Eats some time ago. Wonderful. This is now my go-to fish-fry recipe. Have made it many times without a single failure. Texture has a wonderful initial crunch and taste is excellent. I dry the fish with paper towels and air-dry several minutes before dredging and frying. Also, I use a stove-top wok or Windsor pan because of their flared sides to reduce the chance of oil boil-over from excess moisture (from experience: boil-over makes for a serious danger and a huge mess). Serve with a simple homemade tartar sauce (with capers), malt vinegar, Alton's fries or jojos, and cole slaw...Yum! Thank you Alton. item not reviewed by moderator and published
it was simply outstanding. fluffy, crunchy, perfect. did not put old bay or pepper and was still delicious. item not reviewed by moderator and published
I tried this wonderful meal, and added some other vegitable frys (sweet potato and apple). This was the best. I lived in London, and the fish and chips made by Alton are as good as any I have ever had. A Big Cheer for Alton Brown, who as always comes through with stuff we can do a t home to make good eats. item not reviewed by moderator and published
We only made the fish part of this recipe and it was incredible! Forgot to get corn starch but used some flour instead and it worked just fine. Used Guinness for the beer and it gave the batter a great taste. It also looked so good as soon as it came out of the fryer. It was a bit messy to make but it was fun. We just got a deep fryer and this was the first thing we made. I'm sure we'll be making this again because it was fantastic. item not reviewed by moderator and published
The batter was wonderful. My husband loved it. I definitely needed to fry the fish for about 5-7 minutes rather than 2-3 minutes to make sure the fish came out flaky. The chips were nice and crispy! YUM item not reviewed by moderator and published
I found the batter a bit too soggy after I'd fried the fish. It tasted good and puffed up attractively, but I'd say it was more bread-y than crispy. item not reviewed by moderator and published
Finally Fried food on the healthy side,thanks item not reviewed by moderator and published
Yummy item not reviewed by moderator and published
this recipe was delicous and evreything about it was simple i thouroughly enjoyeed this dish item not reviewed by moderator and published
I was wondering if anyone substituted the beer with something else. I havent' tried this recipe but saw the episode last night and really want to try it but want to know if anyone had success without the beer. Thanks. item not reviewed by moderator and published
The mans a genius item not reviewed by moderator and published
This is Sooo easy to make and You will have better fish than any fish fry you have ever been to!! item not reviewed by moderator and published
I think this site made an error with time and temperature for this recipe. You should deep fry potatoes at minimum 350 degrees. I actually went up to 380, cuz once you put the potatoes in the oil, the temp drops significantly. You need to keep the temp higher so the fries will cook properly. The recipe also states you should deep fry the potatoes first for 2-3 minutes. I believe this is an error. You need to fry them at least 7 minutes, a minute longer if you prefer. Then take them out, drain them and wait a few minutes. You don't need to wait to bring them back up to room temperature. Then fry them again for 2-3 minutes, they should turn a nice goldend brown, and you can keep them in the oven to stay warm, as noted. The fish turned out perfect though, great batter. For an extra crunch factor, after removing the fish, wait a minute or so and drop them back in for another minute, very crunchy!! But try always to keep the heat up to 350 or you'll end up with very soggy fish & chips. item not reviewed by moderator and published
It's pretty good. I just tried it and my husband loved it. I thought the color was a bit dark so next time I'll try with a lighter beer. I might even try it with soda and see what happens...... The texture was great, nice and crispy and not soggy and oily. I could also use a little more salt.... item not reviewed by moderator and published
I loved this fish and chips recipe! The only problem I had was that I had to thin the batter a little to keep the breading from being too thick. item not reviewed by moderator and published
Even kids love this simple, but very tasty treat. item not reviewed by moderator and published
Didn't have enough time to do the chips so I used frozen. The fish, however, is very good. Needs a little more salt and more than just a dash of Old Bay for the batter, however. item not reviewed by moderator and published
I agree about the fries. I would like to see a video of your batter method! item not reviewed by moderator and published
yes i agree item not reviewed by moderator and published
Did you go to Virginia Tech? item not reviewed by moderator and published

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Fish and Chips

Recipe courtesy of Tyler Florence