Chips and Fish

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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!

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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.