Fish and Chips

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

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It was great! I loved this recipe!

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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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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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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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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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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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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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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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This is the BEST fish and chips recipe hands down. The best part is how utterly easy it is to get good results. I have made this with cod and striped bass.
Both great. I put the egg yolks in the batter before adding the whipped egg whites. This way I don't waste the yolks. I cut the fish into chunks and it's more like nuggets or fish sticks. Makes for easy eating and everyone gets a little while the next batch cooks. Salt the fish a little before dipping in the batter. Cook once the whites are added because the batter does deflate over time. The last few pieces although crisp don't puff up as much. If you are doing a lot you will need to add oil and wait for the heat to come up. Drain the fish on newspaper. I keep the cooked pieces in the oven at 400F. I do not fry the potatoes. I cut them up, coat with olive oil and cajun spice mix or rosemary and garlic and roast in the oven while the fish cooks. saves time and at 400F the potatoes are crispy.