Chips and Fish

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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.

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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.

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FOLD 2 WHIPPED EGG WHITES INTO BATTER BEFORE FRYING

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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!

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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!

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A classic! This is hands down, one of our favorite delicious fish recipes. Thanks for sharing.