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Fish and Chips Recipe

Fish and Chips

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 1-10 of 29

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  • on November 30, 2012

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    Yum, love fish and chips and crispy chips therefore I cut the potatoes and soak them for an hour or two before frying them. Thanks for the recipe :

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  • on May 21, 2012

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    My husband and I loved this recipe! He said not to change a thing.

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  • on March 27, 2012

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    It was great! I loved this recipe!

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  • on October 10, 2011

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    This is the perfect fish and chips that I had ever cooked. For sure this will be served regularly as one of my family's favorites.

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  • on December 30, 2010

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    THE BEST! Long John Silvers can take a hike! Make sure your fish is super dry before dredging, it helps keep the batter on a lil better. Loved it, can't wait to make it again! Thanks Jamie!

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  • on December 15, 2010

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    This was exactly what I was looking for, fluffy and light and delicious. I had no problem with the batter sticking to the fish, I'd imagine other people's problem was not patting the fish dry enough. Any time you fry something with batter it has to be nice and dry.

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  • on November 02, 2010

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    the fish needs to be dredged in flour prior to dipping in the batter to ensure that the batter sticks to the fish that is why there are many negative reviews about this recipe.

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  • on July 26, 2010

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    For years I've mooched my way over to my friend's house whenever her father (England raised made his famous fish and chips, no matter how many times he told me it was just beer, salt and flour I never believed him. The egg whites have to be the key!
    Anyway, this recipe was delicious! We tripled the batch for a party and found ourselves with extra batter... so we battered some of the chips to use it up. Ironically those battered chips went faster than the regular...

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  • on June 25, 2010

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    We made it, and ate it with pleasure. Followed the chef's recipe with the addition of rolling the battered filets in panko, then deep frying.The end result was superb according to everyone who devoured the dish to the last morsel.

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  • on April 07, 2010

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    I've been searching for 20 years for a fish batter that lets me consistantly produce fried fish like that I love and miss from my trips to the UK. This one is it, folks...light, fluffy, tasty, always perfect, and so very incredibly simple. I have to believe the real secret is in whipping the egg whites to a frothy almost-meringue, but whatever it is, it works...and now I can have real fish and chips whenever I please, without having to make a Trans-atlantic flight.
    Excellent!

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