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Chips and Fish Recipe

Chips and Fish

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Average Rating:

Total Reviews: 149

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  • on August 06, 2006

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    I've tried many batter recipes & this one ranks tops! Nice golden color and even thickness around each piece. ... our thanks to Alton!

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  • on July 25, 2006

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    I'm not very good at cooking, but the fish turned out fine. Elected to use haddock instead of cod. Cooking time on the fish is pretty flexible. I had to water down the batter a little compared to what was called for, but that's easy to figure out. Tasted great (beer is not specified; I used Newcastle.

    Fries didn't work out as well. Maybe I cut them too big, but it took 20-30 minutes to cook instead of 2-3. Since I didn't know it would take this long, I probably didn't leave them in long enough in the first pass. If you attempt this, consider the possibility that the fries may take longer.

    So 5 for the fish recipe, 3 for the fries. 4 stars over all.

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  • on May 15, 2006

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    so so good

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  • on March 27, 2006

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    Thank you for the wonderful recipe. The fish on it's own would definitly deserve a 5 star rating, but the potatoes were not too fantastic. I figured i'd try it out by the book, but i prfer to fry mine straight through, without the cool-down process, i feel they come out better that way. The fish however, i though was just amazing!

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  • on January 25, 2006

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    I'm normally not a fan of fish and chips, but after seeing the epidsode on frying, and after constant begging from my husband, I decided to try it. I must say, I was very pleased with the results. The batter was nice and crunchy on the outside, yet light and fluffy on the inside. I used tilapia and had no problem heating it through with only a minute or so (if that! in the oil. Great stuff!

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  • on January 18, 2006

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    This was a great recipe however, I prefer to use water instead of the beer. Beer seems to leave a bitter taste in the batter. I find that if I put ice in the water prior to mixing the batter (no ice in batter, the batter comes out very thick and coats the cold fillets better. If room temperature batter is used the bater is too thin and comes off of the fillets when they are put in the oil. Steven was right, adding a cup of old oil to the new oil provides a more active oil that retains heat better. Diane had mentioned cooking her fish at 350 degrees with only one frying session. When I cooked 2 oz fillets of cod at 350 degrees in semi-new oil, the fillets were fully cooked after 3 1/2 minutes and very crispy.
    I lived near Oxford England for four years and still have yet to find the real british style fish and chips. Oh and by the way, nothing beats newspaper!

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  • on January 14, 2006

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    This was a fun and delicious kitchen "project"... My husband and I love fish and chips, and its hard to find a restaurant that has a really good batter... I don't know how any restaurant could not, because all they would have to do is steal Alton's recipe and they'd have a masterpiece in the making! I swear, I love every single recipe I've ever tried of Alton Brown's and it always comes out superb! Just another winner!

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  • on November 27, 2005

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    Well sorry to say this but this recipe is not at all traditional to the origins of fish and chips and will not produce a good result. First of all the Russet potato are a poor choice they will leave you with a soggy brown chip as the sugar content is way too high (use kennebecalso the skin should be removed before chipping otherwise the skin will leave a burnt taste and will leave the chips ugly looking
    Next the batter well the flour and salt and baking powder are all fine but as for the beer dont waste it in the batter! - once its cooked youll not taste it and thats why you have malt vinegar!!! and it has no other properties to make the batter better - (most beers in North america are pasturized so there is no rising agent in it to aid in the batter - thats why they use baking powder! If you have a non pasturized active yeast beer ie homemade beer you could use it and omit the baking powder but then youd have to keep the batter at room temp for about an hour to activate the batter - my suggestion - drink the beer while making the food! (but im a salty old Brit i would say that!
    As for all the other spices and seasonings - forget it! They add no additional benefits to the batter - just costs you more cash!
    FLOUR - SALT - RISING AGENT - WATER is all you need - dont over whisk it either a few lumps dont hurt and wont show in the finished product - actually from experience and coments from fellow members of the NFFF of Britain (national fish friers federation a few lumps help to create a more crisp batter allowing room for air to get trapped and create an appealing crunch to the batter - you can if you wish add a few splashes of vinegar to the batter this will make a crispier batter - finally the fish all the choices suggested are fine- especially the cod but there are others - please please please dont use one ounce fillets for this job youll destroy the meal use at least a 3 ounce preffered are 4-5 in my opinion

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  • on September 12, 2005

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    The fish is great but the chips (fries are EXCELLENT. The key is making sure you use good oil. I made this recipe with old oil (10-12 uses and the chips were greasy. I got new corn oil with a cup of old oil (to aid browning and they were great!

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  • on August 28, 2005

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    Haven't done the chips, but I've made the fish three times, and it's always been wonderful! I've tried it with tilapia and cod. I liked the tilapia better. Very crisp, and not too greasy. My wife and I tried putting the fried strips on hotdog buns with tartar sauce. We love our fish dogs! Great plain with malt vinegar too.

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