Crispy Beer Batter Fish & Chips - Food Wishes

[acm]

Chef, never, ever change. Your bad puns, great recipes and legendary freakishly small wooden spoons keep me coming back to your recipes.

[maya]

I used to work at one of the famous fish & chips in Scotland & his Fish batter secret is 100 gram rice flour & 100 gram plain flour mixture with 70 ml Cold Vodka & 110 ml Cold Dark Ale/Beer in to Fish batter mixture with 1 spoon honey & little salt and add Yeast half a tea spoon... keep it in to fridge for 30 mins. Take out from fridge. take cod/haddock dry it & dip in to dry plain flour then dip in to fish batter mix & fry it on 360 degree F. . Enjoy & give it a try at home & enjoy with your family & friends & please don't forget to give me bless...Please...Remember me in your prayer...Thank You & love you all..

[grapetomatogirl]

You are, after all,
The Mad Hatter
Of the thickness of your batter.

[rh]

I am eating this recipe as I write this review. Even served it with salt and vinegar chips and used the same beer. JUST MAKE IT!!! Crispy from the first to the last bite. My wife and children loved it. Cooking for the ones you love is such a wonderful delight. I will use a bit more cayenne pepper next time because it seems right. I dusted on some home grown and smoked chipotle pepper dust. LOVE IT!!! Just give it a spin and as always, PIG OUT!!! Thank you, Chef John.

[jrwardle]

I've made this so many times - best ever. And I used to work at a food truck renowned for its fish n chips... this is better. To all the complainers about Chef John's voice, get over it. He gives us all top notch cooking advice FOR FREE and with his unique wit & style. I've made dozens of his recipes and they are all 5 star, every single one. Raved over by all of my dinner guests, as in "this is the best meal I've ever had in my life". So Chef John, if you're you're reading this : you are the man ! Thank you Thank you Thank you

[spainengland]

Never been this early to a vid before, but you have really enhanced my cooking over this past year, thank you Chef John

[rawr]

As an Aussie, we're glad there's actually a use for fosters apart from gifting them to your enemies

[saggacc]

"You are after all the the Arthur Treacher of which sea creature you feature" - classic Chef John right there people!

[MrAgill]

"You are in fact the Arthur Treacher's of what sea creatures this features." Best quote in a cooking show ever. Took me back to the days of my childhood when my grandparents would take me there and I loved that place as much as any kid has ever loved McDonalds. I hit the subscribe button immediately after, and now I have to try and make this.

[jakemartin]

You want crispy? Replace some of the beer with vodka. Crisp lasts quite literally for days. The vodka evaporates much quicker than beer resulting in an insane crisp..

[enjoshi-godrez]

You know John, you sure know how to trigger us Englishmen by making the "chips" the incorrect version.

[benjaminolanderrasmussen]

6:39, woah there, Chef John is making triple rhymes.

[grapetomatogirl]

You are, after all,
The Man of the Hour,
Of the spices you choose
To season your rice flour.

[truthinthefaceoftyranny]

will always be my go-to recipe for fried fish.
That crunchy batter stays crunchy for a good hour after frying.
The best fried fish ever.

[lindakek]

Just tried this recipe. Absolutely great! Had a lot of extra batter, so we made chicken nuggets and onion rings. This batter makes the lightest, crispiest onion rings ever!

[docbrown]

Been watching for 8 years now and I still come back to your videos, such a pleasure to watch! Thank u for the amazing recipes chef!

[jenkins]

I've made this around 10 times now and all of my family and friends love it. It turns out crispy and delicious every time and John is right, that crispness lasts! The beer just adds so much nice flavor. Thanks for such a great recipe.

[rockerchefdave]

Made this recipe last night and wow was it delicious. I’m a professional chef of over 25 years and have made and eaten lots of fish and chips over the years and this is the best I’ve ever had. I had 3 pieces leftover in the fridge. I checked them this morning and still crunchy even cold. Great work chef !!!

[pollykent]

Made this tonight for my husband, who loves fried cod. "Restaurant quality, " he said. It was delicious. I will definitely do this again, rice flour and freeze the dry ingredients and all of it. It worked like a charm.

[shelleyconti]

Chef this is probably the best fish I've EVER made even though I have attempted beer batter before & failed so miserably. This recipe is simple, concise, & truly delicious. The tips that you give make so much common sense, I couldn't help but be successful with this recipe! Rolling the fish pieces in a drying media prior to dipping in the batter & then frying has go to be key. I don't have any rice flour (yet!) so I just used cornstarch but it worked perfectly. I missed the part about adding seasoning in that step but I just went ahead & sprinkled cayenne powder on the fish before dipping in the batter & the heat couldn't have been better. Thank you so very much for helping me enjoy cooking more & more whenever something turns out just the way I like & enjoy it!