25 Reviews of Tyler Florence's Ultimate Fish and Chips

From: Country Chef

On Jan 1, 2006

The Country Chef gives out a few five stars. This recipe has very unique batter recipe for the fish. It is Z-Best Fish and Chips recipe and deserves five stars. Definitely use Rice Flour...

From: Meridien

On Feb 20, 2006

The BEST recipe for fish and chips! (Mind you, we didn't do the chips this time, but next time we will for sure!) My husband was over the moon to finally find a recipe that produces such awesome results. He's even printed off a copy to give to his boss, lol! We followed the fish recipe to the letter and wouldn't change a thing. This will be the ONLY recipe we will use on fish and chips night.

From: Marly Deschauer

On Jul 19, 2007

Wow!! Thank you Jeesica K! We have spent a lot of time trying to find recipes that are similiar to those that you find in the suburbs of London and this is great! We did add a tad bit more salt and garlic powder to this recipe but otherwise was perfect!!

From: Susie D

On Jul 8, 2006

I too used regular flour. I used the fish and tarter sauce to assemble one of the best fish sandwiches ever. The fish was light & crispy and NOT greasy. I served with oven baked fries this time, but will try your chips soon. Thank you for sharing your recipe!

From: spicepot

On Sep 26, 2005

this is ultmately delicious! better than the fish and chips that I've tasted while in england for six years. it is much lighter but I did make some changes as I did not have rice flour. I used half portion of the flour with half the canned soda and used the remaining flour to dredge the fish in before coating with the batter. I served with a dip of sour cream and mayonaise mix instead of the cream of tartar. I'm definite that it'll taste even better dredging in rice flour. I'll surely make it again dredging in rice flour the next time. thanks for such a good recipe.

From: Pneuma

On Nov 18, 2006

This is my favorite recipe of fish and chips and reminds me of the fish balls I used to have years ago. The batter is thick and thus no matter how small I slice the fish the end results wouldn't show. It still looks big and alot! Everytime I crave for fish and chips, this is the recipe I often use. The tartar sauce is also good. If you're trying to be economical, have a few fillets but want to make alot of fish and chips, this is the recipe I would recommend. Definitely, a keeper! Thanks for posting this recipe.

From: Pot Scrubber

On Jul 10, 2006

I bought rice flour just to make this dish. Didn't even know there was such a thing. Well- it must have made the difference becuase it was some mighty fine flaky, crisp, batter. Perfect texture for cod fish.

From: groovyrooby

On Dec 17, 2006

This recipe is really adaptable and delicious! My husband loves this for a regular fish & chips night. I love it for fish tacos with Mean Chef's cabbage slaw accompaniment (#107477). Delicious and easy. We often sprinkle a little cayenne onto the fish before battering, but we like everything extra spicy.

From: JMigs;0)

On Jan 28, 2008

(My second time making this; I seasoned the fish this time before dredging it in rice flour. I highly recommend doing so since the only part it indicates more seasoning was in the ingredients not in the steps) I didn't have soda water or club soda but I had light colored ale, so I used that without problems (There are beer batter recipes that are similar anyway). And my kids really like fish sticks so I made smaller pieces for them, just less cooking time. The other change I made was for the Tartar sauce, I used 1/2 regular mayo and 1/2 plain yogurt (can't tell the difference!!!) make sure you use cornichons because it makes the tartar sauce.

From: Chef #864893

On Jun 17, 2008

This recipe calls for 2 cups of flour and 1/2 cup of rice flour for dredging. Tyler Florence's recipe calls for 2 cups of RICE flour and 1/2 cup of rice flour for dredging. Don't use regular flour. It's too heavy. The rice flour gives it a light, airy taste and texture and is absolutely delicious. We've made this several times (with rice flour throughout) and it's been a hit every time. Almost as good as The Laughing Halibut in London!