Fish and Chips

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Fantastic!! Easy to do, and the taste was out of this world.
Thanks Anne.......

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

fries...or chips...were absolutely fabulous! fluffy on the inside and crisp on the outside. they were ridiculously good! the fish had such a light crispness on the outside. really nice dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

The first thing my husband said, after taking a bite, was, "I've never had fish or chips better anywhere in the world." He should know because he travels all over the world. Fabulous- we did think the batter could use a bit more Old Bay but other than that, fabulous!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I loved the fish. The only problem I ran into (because I am not a professional chef is that my fries were not uniform so soome were hard and crunchy and some we probably how they were supposed to be. But overall everything was delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

This recipe resulted in a light, crunchy coating on tender fish that looked and tasted like it was from a seafood restaurant. I used cod instead of haddock. The recipe doesn't specify, but I used 12 oz. of beer. Next time I will try cooking for a minute less since mine came out a little too brown for my taste.

Instead of the fries, I made Guy Fieri's Onion Rings. Fabulous!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

ultimately the recipe did turn out looking good...I did a couple of bone head things which probably effected the result...1 I sampled the beer while mixing the batter...so I ended up with this thick paste, gummy wall paper like paste, rather than a soft batter for dipping..fixe dt his by adding water, i was out of beer, I believe this effected the dulled the flavor...2 in an effort to be budget minded I purchased the bay seasoning in a small can, which turned out to be the "reduced sodium" version...again, effected the taste, overall this recipe came out very very bland. 3 I failed to make the relish...mostly because after taking perfectly healthly fish and frying in peanut oil, I just couldn't wrap my mind around covering it with more fat...sorry , this is must me.

I think if I didn't drink a few swigs of the beer, used the full sodium version of the bay seasoning, and made the relish, this would have turned out excellent. the reason I made the recipe is it appealed to my 13 year old daughter...who I've been trying to get interested in eating more seafood...so any time she shows an interest in anything food wise I jump on the band wagon...as for me, fried food is a big no no and I do avoid all salt...I have to say though, this was such an enjoyable episode to watch, first time seeing this chef...I just had to try to do this...I loved her way of cooking, I wish she was on more often...she has a wonderful way in the kitchen ..very fun to watch ... I watch the cooking channel almost all day on sunday...and saturday too...so I hope to see her more often on there....I did enjoy seeing how to do this recipe..and I would definately try to make this again applying what I learned...personally I just wouldn't eat this dish.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Ok, I made the Fish, Chips and Tartar Sauce last night. We typically rarely ever fry, so it was a production ... but worth it. I don't even drink beer, but the Fish was so moist and crunchy just as she made it look on TV. The Tartar Sauce was amazing even though I added Capers and Fresh Dill. The Process took a little while to make, but again, it was worth it. My only somewhat disappointment was the Chips (aka French Fries. They were not nearly as crunchy as I hoped, but it could have been my fault with the thickness of the fries. Like I said, we rarely eat or cook fried food ... but, this was delicious!!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

First time I've ever made French fries the right way! Very filling and heavy, yet great taste and texture on both dishes. Small portions feel like large portions of 'regular' food. Be ready to thrash your kitchen with lots of mess!

Tips:Do NOT fill oil in pot over 1/2 way, for it will boil over when the potatoes hit the water (from the moisture in the potatoes. The temperature of the oil drops a lot when you put too many fresh cut potatoes in the pot at once - I suggest letting the temp get 10-15 degrees higher than 325 for the first batch. Also, pat dry the fish with paper towels before coating with batter so it sticks better. Different styles of beer will affect the flavor of the batter, try a different kind every time you make this dish to see which one you like best. Fun for an intermediate home cook or higher...not recommended to do with young kids, tiny, urban kitchens, or kitchens with poor ventillation.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I caught only the last half of the show so I missed Anne cutting the fish. I printed the recipe and under "Directions" she clearly told you how to cut up the fish. The fish dept. at my local Whole Foods didn't have Haddock but did have fresh Halibut, so I used that. I followed the recipe exactly as stated and it came out looking just like Anne's and tasted great. (Seemed like a lot of oil - I used peanut oil in a Lodge 5-quart chicken fryer. Next I want to try this batter with shrimp.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Double frying the fries was the ticket! Hubby loved the fish with the beer batter (it was a little heavy for my taste but was really crunchy.