Chips and Fish

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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.

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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.

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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.

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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.

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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.

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I thought the recipe was easy to follow, and the beer batter was excellent.

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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.

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My husband, who isn't a fish fan, went back for seconds. Need I say more?

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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!

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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.