Classic Fish and Chips Recipe
Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.
Ensure the final bite is as crispy as the first using Chef John's simple method for lightly coated beer-battered fish.
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This is the BEST fish & chips recipe ever! I use halibut fillets instead as it has both the texture and taste just like the ones served by our favourite fish & chips restaurant. I have passed on this recipe to family and friends and I would like to thank Dan for sharing his wonderful recipe!
Being that I am English, and grew up with outstanding Fish and Chips, it's not really surprising that homemade F&C rarely come close to hitting the mark. With regards to this recipe, the chips were quite good (make sure you cut them nice and chunky, not skinny little fries). The fish batter, however, wasn't good - bland and oily, and it turned mushy while the other pieces of fish were being cooked. I MUCH prefer the beer batter in the 'Fish Tacos' recipe submitted by Tanya; the batter is light, crispy, flavorful - exactly how it should be. Thanks anyway.
We would give this more than 5 stars if we could. This was a fantastic meal! I used catfish for the fish, and cut it up into chunks. I also used Leinenkugel's Honey Weiss beer instead of milk in the breading. Finally, I went into the deep dark corners of my basement pantry and pulled out The Tater Twister to make the curley fries. I kept the fish warm in the oven as recommended, and it stayed beautifully crisp. The second fry on the french fries (I went about 4-5 minutes until they looked right to me) added just the right crispness to them as well. I did lightly sprinkle the fries with salt right after the 2nd fry. It was a fun meal to eat and make, now I must drop into a pleasant post Classic Fish and Chips meal food-coma. My husband is already in his, napping on the couch! This recipe will be going into my hand-written recipe box. Thanks for the great meal!
This recipe turned out great! I added Old Bay Seasoning to the dry ingredients for a spicy kick. Other reviewers noted the fish was "greasy" -- fix this by using fresh canola or veg oil, and keep the temp above 325. Keep fried fish warm in a 200 oven to prevent sogginess. For the fries, drain on paper towels, then transfer to a pan or plate and cool to room temp before frying again.
Mmmm. VERY good! British food is not known for being heavily seasoned or complex. This is what this is - a lightly seasoned treatment for basic ingredients. If you are looking for something with "oomph" this is probably not for you. If you can appreciate simplicity, you'll definitely want to give this a try. One thing to note: This batter is VERY light & fluffy. The egg / baking powder are key and are EXACTLY what my hubs didn't like about this.... He prefers a crisper batter. On the contrary, I was quite pleased with how this turned out (they say opposites DO attract lol!). :) Having said this, you must do a few things to ensure a successful, consistent outcome. First and foremost, BE SURE to cut your cod filets in half (smaller pieces fry more evenly). Last but not least, make SURE your batter, fish and potatoes are VERY cold (I put my fish / batter in the freezer for about 10 minutes and kept my potatoes refrigerated until ready to fry). Stick to these tips (along with a good dose of common sense) and you