Fish and Chips

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Love it! My Brit friends thought it was awesome and it was the first time I made them!

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This is a great recipe. I think the people who are getting too thick a batter are not dividing the rice flour. You need half for the batter and half for dusting the fish before battering. The foodnetwork doesn't always edit their recipes well. I volunteer for that job!!

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Oh yeaaaa! Swai at $2.49. I make a killer tartar sauce as well as using malt vin and lemon. You can make baja fish tacos this way too; tortillas, lime, cabbage, chipotle mayo. I have a frydaddy out on the lawn. I would never do this inside!

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I love, love, love this recipe. Only twist I added was I substituted beer for the soda water to give it a Milwaukee flavor. I am making it for the third time tonight!

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First let me say, this was a huge pain in the ass to register to do a comment. If I did not love this recipe so much, I would have given up long ago!!! Having said this..Tyler - you are a genius! Now on reading a few comments, it appears some people had problems with the batter being too thick. What I did was change up the flours - 1 cup Sweet Rice Flour, and 1 cup White Rice flour. Plus, I used an extra Large egg. This recipe was perfection. I have not had Fish and Chips in many years, and thanks to your recipe, we were in heaven tonight. I have done a link on my blog for your original recipe @ glutenfreedelightfullydelicious.com Thank you for bringing fish and chips back to our household. Ina

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Just made the Rice flour Fish and Chips. Def a success. They had a wonderful crispy crust. It is different texture than a reg flour base but it was still devoured here at the house. Hubby also commented on the lack of greasiness.
i am not sure if the ones that had some problems were using a thermometer. I just happened to have bought a clip on one and I feel that maybe this contributed to the success. it was hard to maintain 375 degrees once the fish was added and I struggled to keep it even around 300 degrees (i have an electric stove. This was to be expected, i realize, with the addition of the cool fish. I just mention it as it may have been what led to others not getting the crust.
We will use this recipe again as it is gluten free as well.

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My batter came out too thick, don't know what I did wrong, so I added more soda water to thin it down. I used defrosted cod but it was too wet andkept soaking through the rice flour, so I ended up with too much on each fillet. My mistake, I should have dried it out longer on paper towels. Because of this the batter didn't stick to the fish like it was supposed to and since there was so much rice flour on it there was a doughy layer next to the fish. BUT - the crispy crust, what little there was of it, because of my mistakes, was very tasty and super crunchy.

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I was going to cook catfish fillets for my husband and test the batter on us but friends came over so I cut the fillets into small strips and used the batter anyway. They loved it! It was easy, the fish was tender and moist and most importantly, crunchy.

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Once cooked, everyone (including my boys 8, 6 and 2 years old liked it. The batter was way too think that the fish was breaking appart when I pulled it out of the batter. I had to add water several times.

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I was eager to try this recipe especially after so many 5 star reviews. Not sure exactly what went wrong but it started with the super thick batter. Then while it was frying, I eagerly waited for the batter to brown.. and waited.. until I was resigned to just letting the batter be off white. I cut into the fish and it was a pastey, goopey, flour mess. Nasty would be a compliment. I followed the recipe to the letter so not sure what went wrong. This fish and chips recipe and the dinner gone wrong now resides in the trash can.