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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 51-60 of 66

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  • on February 20, 2006

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    I love fish and chips and was looking for a really authentic recipe...this is it! I didn't have club soda on hand, so I used beer, which was even better! Thanks Tyler!!

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  • on January 30, 2006

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    I cooked this about a month ago and I loved it. It has now become a weekly meal at my house. My husband loves it.

    Thanks Tyler

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  • on October 17, 2005

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    Also good with 12-oz beer.

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  • on October 03, 2005

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    This is the best English style fish and chips ever!!! Thanks, Tyler

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  • on July 27, 2005

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    So light and crisp and tasty! I couldn't ask for a better recipe! 5 Stars!!!

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  • on July 21, 2005

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    This dish was delicious. Can't help but wonder about the number of calories I swallowed, but it was great! I will definitely make this again.

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  • on July 06, 2005

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    Restaurant quality

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  • on May 14, 2005

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    Fish 'n' chips are one of the things I miss most after moving to the States seven years ago - no chippies over here! (barbarians! :D
    This recipe was easy, authentic, and, well... just brilliant, actually... reminding me of the best of the best back home.

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  • on April 07, 2005

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    Awesome and authentic!

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  • on January 31, 2005

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    Received a Waring deep fryer for Christmas this year and have been anxiously looking for ways to try it out. I did not get a chance to make the homemade tartar sauce, but the fish and chips exceeded my expectations.

    I used cod filets and cut them thinly to ensure quick cooking. I did not dust the filets with rice flour, as I could not find any locally. Instead, I dried the filets, lightly dusted them with cornstarch, then proceded to batter them up. After shaking off the excess, I would place about half of the fish into the oil and move it around for a couple of seconds before I totally submerged it. This keeps the fish from sinking to the bottom of the basket and sticking.

    The soda water made a big difference in the lightness of the batter and gave it a really authentic fish and chips presentation. Next time I may try a Newcastle beer instead of the soda water.

    Oh, and for the chips. I cut up the potatoes, soaked them in ice water for about an hour, and then thoroughly dried them off. Cooked them for two minutes on low heat, drained and let cool, then cranked the heat to 375 and cooked until crispy (2 minutes. Placed on a cookie sheet and kept them warm in the oven while the fish cooked. It may sound like a lot of steps, but it all comes together at the end beautifully.

    Forget the fried Mars bar. I recommend a good Scottish ale (such as Traquair House, Skullsplitter, McEwan's or any other malty beer. Cheers!

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