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English-Style Fish and Chips Recipe

English-Style Fish and Chips

Show: Food 911

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (66)

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Average Rating:

Total Reviews: 66

Showing 11-20 of 66

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  • on November 18, 2009

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    I luckily had all the ingredients on hand to make this dish.
    I followed instructions to the T and the results are that the fish coating is crispy immediately out of the oil. After you allow the hot fish to drain on paper towels, it becomes a bit softer. The fish fillets were dried before coating so perhaps it's the moisture inherent in the fish or batter? Perhaps fry it a little longer than 5 minutes?
    Fried up the left over batter (nice snack like zeppole!

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  • on July 21, 2009

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    Big disappointment. The coating simply is NOT crispy at all. Even after frying the fish THREE times in the oil, this recipe did not result in crispy fish. It's nothing like what you can buy in London.

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  • on July 19, 2009

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    The batter was full of flavor and really crispy. My grandmother was from England and we had to take her to an English style fish n' chips restaurant when she would visit us in California. This recipe reminds me of what she considered "English." I had to refrigerate some of the pieces. The fish was excellent cold.

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  • on June 14, 2009

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    This Father's Day will be the 4th time in a row that my Dad has requested this meal. Our whole family loves it. It is crispy, delicious, and tender. I recommend chilling the soda water before adding it, its the secret for making non greasy tempura. You have to try this!!

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  • on April 19, 2009

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    I thought the fish was great. I used cropie since that is what I had. I thought the chips would be crisper. Big disappointment. Maybe I did something wrong but I followed the recipe. They were pretty soggy, even though they were nice and brown, looked like they would be crispy. Next time I will just buy frozen fries to get what I was expwecting. But overall, everything was great. I will use this batter for other things as well, such as veggies. Yum

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  • on April 15, 2009

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    This recipe was wonderful! I followed everything except the rice flour step because I didn't have any, and the fish still came out very light and crisp. I did make half the batch with some Old Bay sprinkled into the batter, and that also came out delicious. I will never have to go out for my fish and chips again.

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  • on April 02, 2009

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    I made this recipe a few nights ago and couldn't believe how easy it was to prepare and how delicious it came out! The only alterrations I made was using all-pupose flour instead of rice flour (since I couldn't find it in the store and lightly seasoning the fish with onion powder, garlic powder, and paprika, in addition to salt and pepper. The batter was perfect--it actually adhered to the fish during frying so the result was a delicious, thick, crunchy, golden coating. I will be making this one again.

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  • on March 18, 2009

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    I made this fish for my picky (but lovable husband the other night and he thought it was the best! We're used to cornmeal-based fried fish, so this recipe was a nice change. I did use more salt and a little cayenne. The fish tasted better than commerical, restaurant fish - without the chemicals (msg, mfs, etc.. I will definately make this fish over and over! Thanks Tyler!

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  • on March 13, 2009

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    My husband moved here from London 5 years ago and he was VERY pleased with this recipe! He said that it was just like the real deal! Made this for the first time a few weeks ago and will be making it again for dinner tonight! Be sure to serve with malt vinegar and lemon wedges!! YUMMMMMMY!

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  • on February 06, 2009

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    Make this recipe instead! It's very easy and even with the use of all-purpose flour, this fish and chips recipe turns out a light and crispy, not to mention, tasty batter. The soda water works really well. I think I will experiment with beer, too. But anyway, this is much, much better than take-out. I will not have to hunt around for good fish and chips--I'll just make them at home at my own convenience. Thank you, Tyler for this wonderful recipe. It's perfect.

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