Fish and Chips

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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.

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Very very delicious and easy!!!!!!

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This recipe is brilliant and really simple. We also had plenty of batter left over and used it batter fry some pickles and other veggies as well. I'm not sure why some people had an issue with the batter not sticking to the fish. If you really whip the eggs to soft peaks and you can tell when you can put the bowl over your head without the egg whites falling on you (as Jamie says, it makes a very thick but fluffy batter. I threw the egg yolks into the batter as well rather than wasting them. The fish came out well battered and very juicy. It was slightly trickier without a deep fryer to maintain the right temperature but it's important to get the temperature hot enough to keep the fish from getting soggy. You must try it though, this recipe is amazing!

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I believe that I followed the directions correctly. The batter simply fell off the fish once the fish was in the oil. Everything turned into mush. I do not recommend this recipe.

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Nice to see English cuisine making its way overseas! Even though we don't really have any cuisine... Speaking as an English girl living in England, just thought I would add some notes on authenticity :-

Wallies (not wally's - that would be something belonging to Wally are not deep fried or battered! That sounds evil. A wally is just a gherkin (pickled cucumber served straight from the jar. And I have never, ever seen ranch dressing in a chip shop! It only really exists in bottles at the supermarket here. Which no-one buys because it's not ketchup. Chip shops have vinegar, ketchup and brown sauce, that's pretty much all your options. Maybe occasionally mayo or chilli sauce in kebab shop, but not at a traditional chippy.

Robert from Honolulu - lemon and mayo for the chips? In Belgium maybe, but I always have to take my fish & chips home and add my own lemon. Apparently this is too sophiticated an item for most chip shops. And most people here view chips and mayo as some kind of blasphemy. Personally, I love it, but most English people seem to think that ketchup is the only sauce.

If it's light and airy, it's certainly not traditional English! Our food is pretty dire most of the time. Sadly. Sorry. :-

If you really want authentic, use egg yolk & white, don't beat the eggs, don't use cod (not really widely available now, wrap it in paper (not newspaper any more or put it in a polystyrene container, smother it in salt and vinegar, and eat it with a tiny wooden fork whilst standing at a bus stop in the rain next to a drunk!

Tip: If you haven't got a deep fat fryer, cook the chips in batches in a normal pan.

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This by far the best receipe for fish and chips I have used. I am married to lady from England who tells me that all we are missing is newspaper.

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batter disintegrated once the fish hit the hot oil. not what i expected. will try something different next time.

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My husband is from the UK and really misses the fish and chips. We tried this recipe and loved it. It is so easy and tastes authentic. It is a staple recipe in our home now.

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very light batter.....delisous.. My honey is from Scotland and this is the closest I have been able to get to his liking......

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amazing, i made it for my dad, we LOVED it. fluffy texture and not soggy. two tumbs up.