Fish and Chips
Show: Tyler's Ultimate
Episode: Ultimate Fish & Chips
Rate This RecipeRead users' reviews (103)
- Recipe categories: Rice, Grains, Cod, Fish, Potato, Vegetables,
- recipe
- ratings & reviews(103)
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Average Rating:
Total Reviews: 103
Showing 31-40 of 103
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By jovanna_2562938
Long Island, NY
on June 05, 2010
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Years back Tyler's F&Chips recipe was prefaced by the words "English-Style" and is still found online. That was the one I first tried and loved. This new one uses rice flour throughout the recipe, the older one used all-purpose flour for batter. I think the main thing to conquer in either recipe is the right batter consistency. On the DVR, Tyler said it should be like heavy cream. This is so true. If the batter is too thick, like pancake batter, it is inferior and very heavy. The batter must also have enough salt in it as well or it will taste flat and bland. This recipe uses 1 TBS., anything less than this we found made the fish tasteless. Cod is very mild and needs seasoning to bring out the taste. With the right consistency and right amt of salt, this is so delish. Using a digital fryer keeps the oil bubbling. I had 5 oz. cod loins and they took, as Tyler mentions, 4 to 5 mins top. Do not overcook or inside will get dry.
By dbagdasarova
WATERTOWN,MA
on March 28, 2010
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Wow, what a great and crispy fish! The fish stayed crispy even the next day after I covered it with a paper towel and refrigerated it. This recipe is definatelly a keeper!
By mburch4141_12744371
Taylors, 80
on March 18, 2010
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How many times shoul we use the oil Tyler...best way to store it and clean. Best oil to use for diabetes ..LOVED this receipe and your show..ty
By nancykclarion_1...
Overland Park, 55
on February 22, 2010
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This was the was the best fish and chips I've ever had! I used a Swai Fillet Fish from Thailand! Thanks Tyler.
By highmtn
Cliff Dweller, WA
on February 21, 2010
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Took each step according to the recipe except I substituted cold beer for the carbonated water. I did have to use a little extra beer to thin the batter a tiny bit - but my husband said it was BETTER then any "Fish and Chips" he had ever eaten in a restaurant! I think it's the rice flour. It's so much lighter then regular ol' flour. I didn't over fill the basket on my FryDaddy either so the oil temp stayed right up there. It's a huge MISTAKE to rush the oil. After removing a load of cooked fish/chips MAKE SURE you give the oil time to get back up to 375? or you'll end up with greasy food. It was DEEEELISH!
By smilly312_12672771
Mechanicsburg, 78
on February 20, 2010
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The fish was so flaky and wonderful!! I make all my chips like this now!! Delicious!
By Jilliberry
Napa Valley, CA
on February 07, 2010
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This recipe came out great! The fish was so flakey and the batter was perfect. The chips were great too.
By GRASG
MA
on January 16, 2010
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Loved it ~ used Tilapia and it came out wonderful!
By topxfuelx69_4733607
Westminster, CA
on December 31, 2009
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I made halibut fish tacos with this batter. An absolute home run with the family.
By tnkr_2923798
Orinda, CA
on December 30, 2009
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I LOVE Fish and Chips. This is especially wonderful. I'm making it again tonight but I'm going to use beer instead of soda water and red snapper and catfish instead of haddock.