Chips and Fish

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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.

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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.

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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.

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I love how easy this was, and so VERY tasty. A recipe very hard to screw up... exactly what I need! :

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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.

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Better then any fish and chips in a pub! I've been all over England and tried many. Love, love, love it!!!

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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.

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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.....

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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!

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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.