Classic Fish and Chips Recipe

In order to make deep frying easier and turn out better is by 1)keep whatever you are battering chilled. Put chicken and potatoes in freezer for about 15 - 20 min just to chill. 2)batter needs to be cold as well. Put batter in fridge for the same duration and you will notice that the batter stays on and fries up better. Also, for better fried consistency, keep frying oil moving. When deep frying, move the fish and chips around in the oil. This will give you consistancy. Really great recipe.

To those all mentioning the soggy fish effect: Whatever liquid you use, be it water, beer, etc., it must be ICE COLD. That keeps the batter light & cooked fish will not get soggy.

Unfortunately the fish batter didn't work for me. Once I placed it in the hot oil, the batter separated from the fish, leaving the fish bare. My son came to the rescue and suggested coating the fish with flour, and then dredging it with the batter. Bingo! It worked. The flour coating gave the batter something to bind onto. Hope that helps someone avoid having the same mess I had!

I took other members' advice and made sure all my ingredients were ice cold and I refrigerated the batter for about 2 hours before using it. I used ice water instead of milk and I dredged my cod fillets in seasoned flour before coating them in the batter and frying. The fillets fried up so crispy and not a drop of batter fell off. They stayed crispy for hours afterward. Excellent recipe!

This was the first time I've deep-fat fried anything for more than 20 years. Since I've gone dairy- and gluten-free, I've had to change a lot of things and fried foods have re-entered my life. I used a commercial gluten-free flour mix and gluten-free beer in the batter. I went a little light on the pepper because my arm got tired of grinding. I was careful to dry the fish well before coating and kept the temperature of the oil well up in the 350-400 range. I also cut the fish into 2 inch lengths which worked really well. I forgot to check the reviews before cooking...won't forget again. Next time, I'll have onion rings and mushrooms prepped as well as the potatoes. Maybe even some broccoli florets. Once my fish was all fried, I still had lots of batter left. I added more flour and made some fried doughballs. I don't recommend this. If you must try it, add cornmeal and grated onions, put it into the oil 1 scant tablespoon of batter at a time, and call them hush puppies. My son and I really liked this recipe, we didn't find it too greasy because I was careful to keep the oil temp up and I kept the cooked portions on paper towels and covered up with several layers of clean white cotton toweling. I think there will be more fish & chips in our future; I already put more potatoes and a gallon of vegetable oil on the grocery list.

Method doesn't make sense. If you drench the fish directly in the batter, no matter how much you dry it, the batter will simply slide off. When frying with batter, you have to make sure the batter sticks to what you're frying. Roll you're fish lightly in flour, than drench in the batter.

I've tried this recipe 3 times and the fish came out perfect every time. Following the recipe to the tee, the first time I used the milk only and it was quite tasty. The second time I tried with beer only and although the texture and taste were fine, I thought the beer taste was a bit much (probably could have used a lighter beer). Third time I used half milk and half beer, Perfection! I have to mention, the family enjoyed all of my attempts. I agree with other reviews, season the flour to your taste. In addition to salt and pepper I added a little garlic. No additional salt needed, especially if you like to use malt vinegar. I don't consider myself a real cook but I can follow recipes and add a few things to make it my own. I think the key to crispy and the lightness of the fish is refrigerating the batter, drying the cod and using medium heat to assure no burn and that the fish is cooked through the batter. I forgot to take a photo, Darn! Next time:-). P.S. Great as leftover too. Do not warm in microwave, warm in the oven to keep crispy.

This was my first time ever making battered, fried fish. I make "chips" all the time, so I'm only going to rate the recipe based on my inexperience with the fish. I bought dover sole and cod and followed the recipe for the most part. I used my cast iron skillet and I didn't do the fries in the oil first, I always bake mine. I also added onion powder and garlic powder to the batter, and I had to salt the fish again once it was done. The recipe doesn't have a suggested time frame for how long the fish should be in the oil so I believed them when they said "until golden brown." It worked for me. My fish were flaky, juicy, tasty, and my husband and I ate our fill. We definitely will do this again.

Loved it! Since we couldn't travel to the UK, we brought a little of the UK to us. Thanks Dan for the recipe. I substituted the milk with Guinness and floured the fish before drudging it to help the batter adhere. It was perfect! And shout out to Taryl for the frying tips, worked like a charm.

It was an easy recipe to follow. I dipped the fish fillets in cornstarch first because I did a test just dipping them in the batter and the crispy coating slipped off after when I was handling the fried piece of fish probably because I didn't have a way to dry the pieces of fish after rinsing them; also one side had the skin still on the fish. I did sprinkle a little salt on the fries too before eating them

Made this a couple of times before and it was great. I'm actually making it again tonight. I only give it four stars because of the batter recipe for the fish. Another user posted that they get mushy while waiting, it's pretty accurate. I opted to use a much larger pan with more oil so that I could have multiple fish going at the same time and serve them up quicker; this has done the trick. Last, I like to add some spices to the breading mixture, i.e. garlic powder/smoked paprika/old bay, etc. depending on what I want the end product to be when I cook them that time. Salt and pepper are great, but my personal preference is just to add a little something else to them. Great recipe, though!

Just fine. Took me two tries to get it even close to edible though. The first attempt the batter practically fell right off the first. The second was marginally better but still a pain to do. To anyone making this I suggest making sure your oil isn't too hot otherwise you'll have raw fish with the batter falling right off. Still tasted alright when completed correctly though.

God bless yall

Fish tasted great. My son loved it! Followed recipe exactly as posted. Didn’t look as thick on fish like photo. Still looked amazing and tasted great. Batter was enough for 8 large pieces and had left over for a second batch of fish. Easy and quick to make. Used large pieces of fish. I would salt fish before you dip in batter. I salted batter. We loved it.❤️

Great basic recipe.

Perfect for a quick dinner.

It was nice and can try again

I used pretty thick pieces of cod, which took longer to fry. My husband absolutely loved it! He worked in the UK for a few months and said that it was just like he remembered!

Super easy! We baked fry the french fries in coconut oil, and fried the fish (we used wild catfish) in coconut oil as well. Everyone loved it! We will definitely be making this again and again!

OMG, total perfection 😱