Fish and Chips
Show: Secrets of a Restaurant Chef
Episode: The Secret to Fish and Chips
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Average Rating:
Total Reviews: 74
Showing 21-30 of 74
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By Chef Baci
Lombard, IL
on March 25, 2011
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Very good! The batter fried up so nicely and crunchy. We used Heineken, which I did not like so much, but my husband did. I think I'll try a pale ale next time. The batter was just right for 2lbs of fish. It is a bit thick and puts on a good layer to the fish - but I liked that. Others may want to thin it out a bit. The fries were good, but not as 'crispy' as Anne had them on her show.
By mcorrigan_13068055
Cushing, 63
on March 22, 2011
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The chips turned out OK. This fish was horrible. The breading didn't have much flavor and was way way too thick, too much breading on the fish. This is not a keeper. Very dissapointing.
By alysonnohea_126...
Pearl City, 50
on March 15, 2011
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We used a Heiniken beer (what we had in the fridge and found it had no taste except for pieces that were undercooked. That was good for me as I don't like beer. The fish really should be seasoned before battering.
As for the fries, Food Network has really good sound effects; my fries didn't sound crispy like on the show - sounded like she was eating a potato chip! I used veg oil at the temps suggested and for the times suggested. Wouldnt' make em again.
By Ncolie26
Riverside CA
on March 14, 2011
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This was the first time I have ever made fish and chips and it turned out great! My husband and I loved the fries I don't believe I have ever had fries made from real potatos before awesome! We absolutely loved the tartar sauce the only thing I added was some whole grain mustard yum! The old bay really makes the fish flavorful it was fun to make you should try it.
By linda.knepp_7352184
Dover, NH
on March 13, 2011
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This recipe was just awesome! Very easy to make and I usually screw up when it comes to deep frying. I have just one question though, will the batter taste different if you use different brands or types of beer?
By llahaza_8530734
Ansonia, CT
on March 12, 2011
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Very easy but what wonderful taste! One recipe that I will make often!
By LizzyClaire
Providence
on March 08, 2011
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I had the same issues as EmilyV. Be careful with the oil temperature. Otherwise, my family liked it and it was a fun break from the norm.
By debfebweb
florham park, nj
on March 06, 2011
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i only made the fish...and was very worried since i only had a meat thermometer...the batter was the easiest...one beer for it, one beer for me! i was so excited when i saw how perfect and easy this was...the fish pieces looked like they came out of a restaurant kitchen...if my kids didn't see me frying i don't think they would have believed i made it. had to use vegetable oil, because i forgot to buy penut oil...it really was terrific.
By emilyv
Houston, Texas
on March 05, 2011
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I am giving this 5 stars because the recipe is great; although my execution was not! : I would definitely suggest being mindfull of the oil temperature. At 375 for the fish, the batter began to brown far too fast for the fish on the inside to cook through. I had to turn the temp down on the fryer so I cld leave the fish in for 5 minutes. Fish turned out good. My "chips" turned out oily -- not sure what I did wrong there....but am sure it was my execution and not the recipe.
By sunyfun
San Francisco, CA
on March 01, 2011
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Easy batter, nice and crunchy. This recipe would certainly serve more than 6 persons, so I will cut the recipe in half next time. I didn't bother with the second frying of the potatoes, they were warm from the oven and how bad can french fries be bad.