55 Reviews of Real English Fish and Chips With Yorkshire Beer Batter

From: CopperPot

On Aug 31, 2006

I have been looking for a good beer batter recipe that is easy to make for ages now - this one was PERFECT. The fish was light & crispy & not greasy at all - the batter was light and not too thick and stodgy. A note for Chef Raffles - maybe it was the fault of the potatoes you used? I used Maris Piper which are recommended for chips and they turned out great, I also made sure the fat was very hot at 190c too.I cannot submit any changes to this recipe as it turned out really well.A great recipe, a real keeper. Thanks.

From: Student Chefette 87

On Sep 13, 2006

Great recipe - it worked really well and was easy to keep warm for the crowd I was cooking for. The batter was the best I've tried - a bit like Harry Ramsdon's fish batter.I have tried this batter for deep fried vegetables for a vegetarian friend, and it also worked very well.Thanks....it's in my cookbook.

From: Mommy Greenest

On Jan 21, 2008

This were nice and crispy. I really enjoyed them but DH said they didn't have any flavor. I think some tartar sauce next time would compliment them well.

From: MaggietheBaker

On Sep 5, 2007

My Scottish husband has complained about the lack of decent fish & chips since he moved here to marry me. Finally, I ordered some good cod online (the shipping was waaay more than the fish) and made this recipe. My husband is a happy man!

From: hopeless in the kitchen

On Mar 29, 2007

This was the best fish and chips I have eaten for years. I was a bit sceptical about keeping the fish warm in the oven but it stayed perfectly crispy. The batter was light and tasty and it was really easy too. Thanks for sharing this great recipe!

From: Carolyn in Toronto

On Mar 24, 2008

Delicious as others have stated. I didn't notice the taste of beer in the batter at all (we used good old "Molson Canadian"! We used halibut for the fish and I would most likely not do this again but would use haddock or cod as suggested in the recipe. Overall, a great recipe

From: fraserwag

On Jul 14, 2007

This was great! As an ExPat, I've had more than a few orders of real fish and chips in the UK, and this is the closest I've had to the real thing. The batter was light, and the fish perfect. I drank 2 Guiness' with the meal, and was transported back to England. Thanks for the recipe, and the trip down memory lane. S.

From: Picante

On Aug 21, 2008

Last night wasn't Friday, but I was hungry for fish and chips. I couldn't find my usual recipe so I decided to give this a try. Of course, it was fantastic! The only thing I did differently was I didn't peel the potatoes and I soaked the cut potatoes in cold water for a half hour before cooking them to remove starch so they turn out really crispy. I normally use Newcastle or Bass for the batter but I decided to use my husband's ale that he brewed. I used cod and it turned out nice and crispy on the outside and moist on the inside. I was kind of bummed when I realized I forgot to make the mushy peas. Once again, my two-year old loved this. Thanks for sharing!

From: soursugar

On Dec 29, 2008

Great beer batter. I never get fried fish to batter properly but this one worked perfectly. Chips were great also. Did them in two batches because I have a smaller fryer that recommends it.

From: Dan in Raleigh, NC

On Mar 2, 2009

Excellent! Very easy recipe with a light, crisp batter. I used Tilapia as my fish & used a Heffen Weisse beer (closer to 10 ounces). I used a plain old Idaho potato, but initially put my potato wedges in ice water before putting them in for their first frying. The "chips" turned out great as well. For those of us in the States, 6 ounces of flour is roughly 1 1/3 cups, 190 C = 374 F, and 160 C = 320 F....