My cat is so intelligent that he can say "FishSticks" & "kitty chaise lounge"... (Seriously, I simplyloveLOVE *L O V E* all your mouthwatering recipes)
I had genuine fish and chips from a stand on a dock in Torquay, England in 1955. They did not use potato chips. You got the fish pretty right but you kinda bailed on the "chips."
vanscoyoc it takes a lot of time and effort to come up with these recipe specific puns. I’d like to know which takes him more time, coming up with the puns or the awesome recipes. 😂
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..
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 waaaaay 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
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.
It's good isn't it! I've made it myself several times, but last night I didn't have the Foster's and I used Guinness and it made the batter darker, but still was great! The crust is so crispy! We also use this beer batter for making onion rings! Yummers!
Fosters brings back bad memories of the poverty of my youth, when the only beer options were Budweiser, Miller or Fosters. Ugh. We've come a long way. The only reason Budweiser/Miller still exist is poverty and mental illness.
A R Well the stock market just went in the toilet and the Coronavirus is taking a hold of the world. So....Looks like poverty is about to slip our soggy bottoms a big can of Fosters...😲 Be safe🙏
"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.
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.
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 !!!
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.
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!
@@bigding8977 im going to be making fish and chips(fries) along with beer battered shrimp and clams....going to make a seafood platter and serve it with homemade coleslaw....yum
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!
I made these, and they were so so good! Extremely easy as well 🥰 Tip: add the rice flour you use to coat your fish into the batter :) season the fish, and the batter well!
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..
I made this last night, following every step exactly, and Wow! All my guests agreed that it was by far the best fried fish they've ever had. I made sure everything stayed cold and I feel like that part is really important. Thanks Chef John!
I just wanted to say thanks for this recipe. I love a good fish and chips and my batters have always been hit or miss. I used self-rising flour, and cornstarch. I also used vegetable oil heated to 360 degrees. I dredged the fish in cornstarch before dipping in the batter. I omitted keeping the flour cold, but I did use an ice cold beer and immediately got the fish in the batter after mixing. I also just cut the fish, wrapped in paper towels and kept cold in the fridge until ready to cook - I did not pre-dredge the fillets, nor did I season the fish directly. Results were great. Crispy fish, stayed crispy while cooling on a wire rack while I did my second fry on my homemade french fries. I added some salt and garlic powder to the batter. Next time I will add some black pepper. Solid recipe! Just make sure your fish is very dry and chilled, and use the batter immediately.
OMG! OMG! Just made this & it was the most delicious, light breading and so crispy! I used grapefruit seltzer water rather than beer and cod and corn starch instead of rice flour--also used 100% whole wheat flour and it was better than any take out fish I have ever had! Thank you so much Chef John for this wonderful informational video! Next time I have it I will be using Pollock--my only mention is that I found a whole cup of flour was way too much for one very large piece of fish--about two pounds--and the majority of the batter had to be thrown out.
I guess I used the term “breaded” to mean batter-dipped and fried. In the 70’s we referred to such things as corn dogs, fried fish filets, sweet and sour pork, etc. as “breaded and deep fat fried.” My mother who was French possibly influenced this usage in our house since she was so shocked that Americans seemed to fry “everything covered with bread” and it may have been lost in translation. Sorry for the mix-up!
"Breading" refers to a dry coating to the food when it is being prepared for cooking, like KFC. "Batter" is where the food is covered with a wet coating. So, this video shows fish being battered not breaded.
This recipe did not disappoint. I made it this evening, with 'chips', for my father, who is of UK heritage. Lol He said it rates right up there as some of the best fish-n-chips he has ever eaten. Pretty high compliment! It's being written down into my recipe book as my new go-to batter. Thank you for sharing.
Just used your recipe this past weekend and OMG this was the GREATEST fish n chips I’ve EVER had in my life!! Thank you sooooo much for posting this!! I also made onion rings, fried zucchini & fried mushrooms at the same time with this batter without adding bread crumbs and it all came out absolutely excellent!!! Thank you again. The greatest recipe for fish n chips In the world!!!
Thank you, it was excellent! Great crunch, no sogginess, fish not over or undercooked. Perfection! I didn’t have rice flour so I used corn starch with some salt and pepper and couple shakes of Old Bay.
We have tried so many fish batters from around the world and yours is the best. Our grandchildren didn't like any of the others we made but now want their fish and hotdogs done with your batter . Thank you for sharing with us in New Zealand we will use it all the time. Keep safe God bless
I live in the Netherlands near the coast. Beer battered fish is a national dish here too. Its cut into chucks and seasoned with a spice mix tho. They sell on every corner here. But i get your feeling. I left for 3 years and i missed it too.
Me too! Grew up in Western NY, and when Chef John mentioned that area, I wondered if he'd mention Arthur Treacher's. I haven't found anything close down here in Georgia where I live now.
Hi there Chef John. I used your recipe with confidence this evening instead of another one I tried last time. The menu was deep fried Hoki (in your batter recipe) with twice fried Agria chips for 6 people. I got positive comments from my adult children, who are all FOODIES! Great results with zero sugar ginger ale (in the batter) as I did not have anything else on hand. I also used corn starch (flour in New Zealand) instead of rice flour. But, I am keen to use rice flour next time. I have used rough ground rice flour for thickening gravy with great results. I ground the rice in a Coffee burr grinder. It's great for cleaning up the burrs too!
I'm originally from Buffalo, NY. Thanks for the Western New York shout out. I used to go out for a fish fry almost every Friday when I lived there. This looks delicious, I'm going to try and make it tonight. Thanks!!!!
I can't wait to try this! A tip for the tartar sauce, try adding horseradish to it. It will kick up the tartar sauce. Horseradish and tartar sauce are a very amazing pair!
A nice trick you can do here is just after you place the battered fish into the oil, immediately spoon a little more batter over it, before the coating sets. Leads to way more craggly crunchy bits :)
made this fish for my girlfriend for dinner tonight with homemade fries and coleslaw (: it was my first time frying battered fish, did a shallow fry in a pan with smaller pieces of haddock. great reviews she loved it!
Thank you for this awesome recipe. I did it yesterday and I'm still drooling at the thought of it and I want it again... now... What I did different: Instead of chips I used sweet potatoes and made them into fries, I used Corn Starch to make them less suspectible to getting burnt and I put them in the same beer-batter as the fish, so they were crispy from the outside but juicy on the inside. I also used salmon, which were then similar to the sweet potato fries from the outside thin crispy but oh boy.. it was sooooooooooo juicy inside and perfectly cooked. I used pale lager ("Pilsner Urquelle") as the beer, and jesus christ was it awesome. I feel like I could eat this every day, but due to reasons like it being unhealthy af I can't - unfortunately.
I had tried several similar recipes but was always frustrated with how quickly the batter turned soggy. I tried your recipe and techniques and was amazed that even after a couple of hours it remained crisp. It may have even been longer but my dog decided that the experiment looked to good and went on long enough so she stole it. I didn't have rice flour so I used corn starch and it seemed to work flawlessly. The initial dusting with the cornstarch seems to make it easier for the batter to properly coat the fish.
Made it today, added onion powder and sweet paprika to the mix. It was a hit !!! everyone ate and enjoyed it a lot. The leftovers were devoured at a night lol. Thanks for the video! I do enjoy how you present your recipes.
I've always used cornstarch in the flour; mix everything together and let sit in the fridge for an hour. It's been a fave of mine for a while, but I'll have to try it your way to see if it's even better :) PS: this should also work great for onion rings that stay crunchy too :)
This is THE BEST fish batter recipe I've tried. It's definitely my go-to for all of the white fish I catch out on my kayak now. Thank you for sharing amazing and entertaining recipes!
I just made this today for lunch, amazing. The white rice flour must be the secret to add the crispness. Thank you for a batter that I will you for a variety of fish and seafood...♥️
Made this tonight for hubby. I used mahi mahi cut in the same manner. This is *LEGIT* .... CRISPIEST crunchy light batter I have ever tasted.... one hour later the leftover fish was still crispy. My ancestry is from Wales and we do good fish & chips, but this recipe is better than my mother's own..... sorry mom...but she would give 5 stars too. And I did not even have beer, only Bubly pinneapple unsweetened soda water and it was still amazing. This is now in my favorite recipes pile. Cannot wait to make this for my parents 🌟⭐🌟⭐🌟.
I have had much the same outcome with cornstarch. It’s an amazing way of frying things and getting/keeping an amazing texture. Love that long lasting crunch!!!
How is it even possible to make soggy batter? as an Englishman I find it strange that this is a thing and I make fish and chips at home with real chips and not crisps. Lol
Do not change one thing about this recipe. So exactly what he does. Used peanut oil and holy crapola, best possible tasting fish. Unreal taste, super crunchy, perfect fried fish. Whammy.
I just tested this recipe alongside the one from America’s Test Kitchen’s recipe for fish and chips, and I can personally attest that this recipe is WAY better
I tried your fish beer better method worked out very well I use some Cod and some jumbo shrimp absolutely wonderful stay hard until the last bite that was 20 minutes thank you
Whenever I wanna make fish this is the recipe I look for like I literally skip every fish video till I find this one because it makes the perfect crispy fish EVERY DAMN TIME🥰
Thank God for you Chef John (hope I spelled your name correctly!) You have helped me learn how to make two of my most favorite foods--egg rolls and also beer battered fish! Delicious! Thank you so much for so many great videos and for your cheerful and educational presentations! A true joy!
This recipe might be even better than Chef John knows. I just heated up left-over fried fish in the oven after it had been frozen for several days. Still crispy. 👍
Oooh, that would be good. Cold smoke some cod, then fry it up. Too hot to do that now, but late fall/early winter, that might be an idea. Thanks. Any suggestions as to a good wood for cold smoking fish?
malt vinegar is the BEST... discovered this as a child at an English fish and chips joint.. wow.. my world was never the same.. Love the tarter and lemon.. But the Malt Vinegar is the BEST.. all over fresh fries.. with the vinegar on them too.. OHHHH YUMMMMM. thank you ... love your shows.
Check out the recipe: www.allrecipes.com/Recipe/273213/Crispy-Beer-Batter-Fish-Chips/
My cat is so intelligent that he can say "FishSticks" & "kitty chaise lounge"... (Seriously, I simplyloveLOVE *L O V E* all your mouthwatering recipes)
Thank you
I had genuine fish and chips from a stand on a dock in Torquay, England in 1955. They did not use potato chips. You got the fish pretty right but you kinda bailed on the "chips."
how do i get the oil smell out of my kitchen
Chef John, to take it to the next level add a couple of tablespoons of curry powder!!
Chef, never, ever change. Your bad puns, great recipes and legendary freakishly small wooden spoons keep me coming back to your recipes.
Like when he says in this video to fish out the crispy fish after frying for 3 to 4 minutes.
vanscoyoc it takes a lot of time and effort to come up with these recipe specific puns. I’d like to know which takes him more time, coming up with the puns or the awesome recipes. 😂
But he forgot his signature shake of cayenne, which would have been good here.
@@recoil53 I think he may have put it on the tartar sauce it looks like, but didn't mention it.
I love it
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..
Bless you❣️ I took a screenshot, just for your recipe. Lol! I love fish and chips. Thank you, so much, for the recipe!
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 waaaaay 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
Yep!
It's not his voice...it's the weird cadence! It's extremely distracting.. 😒
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.
It's good isn't it! I've made it myself several times, but last night I didn't have the Foster's and I used Guinness and it made the batter darker, but still was great! The crust is so crispy! We also use this beer batter for making onion rings! Yummers!
Crispy batter sucks on fish and chips.
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.
You are, after all,
The Mad Hatter
Of the thickness of your batter.
Good one!! Chef John should give you heart! :-)
I thought of that line, too! #greatminds
That is a great line!
shmoo,
Maybe if I had used *thicc* ness?
😉
shmoo,
It’s cool- He already has mine. It would kinda be like asking for mine back.
😄
Never been this early to a vid before, but you have really enhanced my cooking over this past year, thank you Chef John
spainengland1 nope take some credit, you enhanced your own cooking! Chef John just gave you some amazing tools and guidance.
The thumbnail - piece of fish looks like a penis
@@JimboJones99 - You mean Chris penis (@6:01)
As an Aussie, we're glad there's actually a use for fosters apart from gifting them to your enemies
Still I would not Fosters for anything, haven't seen it in NQld for a long time.
I love Fosters!
Fosters brings back bad memories of the poverty of my youth, when the only beer options were Budweiser, Miller or Fosters. Ugh. We've come a long way.
The only reason Budweiser/Miller still exist is poverty and mental illness.
A R Well the stock market just went in the toilet and the Coronavirus is taking a hold of the world. So....Looks like poverty is about to slip our soggy bottoms a big can of Fosters...😲
Be safe🙏
@Corn Flakerr0 same here, lived in Aus my whole life and never even seen one sold in a pub.
"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.
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.
"You are after all the the Arthur Treacher of which sea creature you feature" - classic Chef John right there people!
I used to go to Arthur Treacher when I lived in Cleveland, Ohio. Too bad they don't have them in Texas.
That pun gave me a Boomer laugh! Thanks Chef John!
I came in here specifically hoping someone wrote this 😁
that's probably one of the best ones i've heard
@@iconoclast137 You gotta get out more 😩
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!
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 !!!
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.
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!
This is a great tip. I felt bad about throwing out the batter. Next time I will make onion rings.
Try using it with pickles! I like "deli-style" slices. Pat them dry and do the rest just like you do with the fish.
I made funnel cake myself with it. Dad liked it better that way than when it was on the fish!
@@bigding8977 im going to be making fish and chips(fries) along with beer battered shrimp and clams....going to make a seafood platter and serve it with homemade coleslaw....yum
I made this tonight and it was superb. Will also try onion rings next time but you must try Chef John’s recipe for onion rings. It is outstanding!!!
6:39, woah there, Chef John is making triple rhymes.
It's all been leading up to this. Every previous episode was just groundwork; this is the true magnum opus.
What was the first one? I couldn't quite make it out.
Chef John always knows what I need in my life.
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!
I made these, and they were so so good! Extremely easy as well 🥰
Tip: add the rice flour you use to coat your fish into the batter :) season the fish, and the batter well!
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..
You are, after all,
The Man of the Hour,
Of the spices you choose
To season your rice flour.
You are on a roll, I guess..
Very Seuss-ish.
2 for 2 😂😂
I made this last night, following every step exactly, and Wow! All my guests agreed that it was by far the best fried fish they've ever had. I made sure everything stayed cold and I feel like that part is really important. Thanks Chef John!
Just made fish and chips yesterday. Was hoping chef John would have a video on it but he didn't. Of course this comes out the day after.
I just wanted to say thanks for this recipe. I love a good fish and chips and my batters have always been hit or miss.
I used self-rising flour, and cornstarch. I also used vegetable oil heated to 360 degrees. I dredged the fish in cornstarch before dipping in the batter. I omitted keeping the flour cold, but I did use an ice cold beer and immediately got the fish in the batter after mixing. I also just cut the fish, wrapped in paper towels and kept cold in the fridge until ready to cook - I did not pre-dredge the fillets, nor did I season the fish directly.
Results were great. Crispy fish, stayed crispy while cooling on a wire rack while I did my second fry on my homemade french fries. I added some salt and garlic powder to the batter. Next time I will add some black pepper. Solid recipe! Just make sure your fish is very dry and chilled, and use the batter immediately.
OMG! OMG! Just made this & it was the most delicious, light breading and so crispy! I used grapefruit seltzer water rather than beer and cod and corn starch instead of rice flour--also used 100% whole wheat flour and it was better than any take out fish I have ever had! Thank you so much Chef John for this wonderful informational video! Next time I have it I will be using Pollock--my only mention is that I found a whole cup of flour was way too much for one very large piece of fish--about two pounds--and the majority of the batter had to be thrown out.
I'm already thinking about a fish fry now. Thank you Chef John!!!!
You know John, you sure know how to trigger us Englishmen by making the "chips" the incorrect version.
And us irishmen
Typo. It was supposed to be "Fish & Crisps" ;)
Food Wishes 😂. I’m happy to try it with chips/crisps.
He even rubbed it in by saying "real actual chips"
En Joshi-Godrez
: I am an American and he "triggered" me. Those are not chips.
Wow. Best breaded and fried fish I have ever made. I still can’t believe how good this was. Thank you Chef John!
Agreed, it was a good recipe, will repeat!
Did you actually watch a different video? It wasn't breaded. It wasn't even breaded. There was literally no bread. Anywhere in this recipe.
I guess I used the term “breaded” to mean batter-dipped and fried. In the 70’s we referred to such things as corn dogs, fried fish filets, sweet and sour pork, etc. as “breaded and deep fat fried.” My mother who was French possibly influenced this usage in our house since she was so shocked that Americans seemed to fry “everything covered with bread” and it may have been lost in translation. Sorry for the mix-up!
Please make sure you use North Atlantic Cod and skip the Pacific Cod.
"Breading" refers to a dry coating to the food when it is being prepared for cooking, like KFC. "Batter" is where the food is covered with a wet coating. So, this video shows fish being battered not breaded.
This recipe did not disappoint. I made it this evening, with 'chips', for my father, who is of UK heritage. Lol He said it rates right up there as some of the best fish-n-chips he has ever eaten. Pretty high compliment! It's being written down into my recipe book as my new go-to batter. Thank you for sharing.
Just used your recipe this past weekend and OMG this was the GREATEST fish n chips I’ve EVER had in my life!! Thank you sooooo much for posting this!! I also made onion rings, fried zucchini & fried mushrooms at the same time with this batter without adding bread crumbs and it all came out absolutely excellent!!! Thank you again. The greatest recipe for fish n chips In the world!!!
Chef John your amazing thank you for making me smile 🙂❤️
Made this recipe a couple of times. Taking the time to dry the fish, really does make it crunchier!
This was the best battered fish I've EVER eaten. Thank you Chef!
Thank you, it was excellent! Great crunch, no sogginess, fish not over or undercooked. Perfection! I didn’t have rice flour so I used corn starch with some salt and pepper and couple shakes of Old Bay.
We have tried so many fish batters from around the world and yours is the best. Our grandchildren didn't like any of the others we made but now want their fish and hotdogs done with your batter . Thank you for sharing with us in New Zealand we will use it all the time. Keep safe God bless
Damn I miss Arthur Treacher's Fish & Chips as a kid! There are only a handful left now... Thanks Chef John!
for me, It's Captain Scott's Fish & Chips
We only have a Ling John Silver's and a calabash place in my town. I'm getting some lovely halibut and rice flour and cooking this soon!
I live in the Netherlands near the coast. Beer battered fish is a national dish here too. Its cut into chucks and seasoned with a spice mix tho. They sell on every corner here. But i get your feeling. I left for 3 years and i missed it too.
@@IrmaU94 -- Kibbelingen? Lekker! 👍😻
Me too! Grew up in Western NY, and when Chef John mentioned that area, I wondered if he'd mention Arthur Treacher's. I haven't found anything close down here in Georgia where I live now.
Made this tonight. Was insanely crispy, and very simple. 10/10 will make again.
Turn on the closed captions and go to 6:01 and 6:27 :)
It's no coincidence one of the fish sticks look phallic in the thumbnail.
Ouch!
Poor chris, it's barely there.
MVP
An Hero
Hi there Chef John. I used your recipe with confidence this evening instead of another one I tried last time. The menu was deep fried Hoki (in your batter recipe) with twice fried Agria chips for 6 people. I got positive comments from my adult children, who are all FOODIES! Great results with zero sugar ginger ale (in the batter) as I did not have anything else on hand. I also used corn starch (flour in New Zealand) instead of rice flour. But, I am keen to use rice flour next time. I have used rough ground rice flour for thickening gravy with great results. I ground the rice in a Coffee burr grinder. It's great for cleaning up the burrs too!
I'm originally from Buffalo, NY. Thanks for the Western New York shout out. I used to go out for a fish fry almost every Friday when I lived there. This looks delicious, I'm going to try and make it tonight. Thanks!!!!
I love malt vinegar on fried fish and i haven’t had it in a long time. Thanks for the recipe! It looks yummy!
👨🍳 CHEF JOHN
YOU ARE MY FAVORITE PERSON!
THANKS TO YOU , I AM BETTER COOK. THANKS FOR ALL YOUR RECIPES .
I LOVE YOU ♥️ TEXAS SAYS 👋
Oh my goodness...that’s beautiful crispy fish!
I can't wait to try this! A tip for the tartar sauce, try adding horseradish to it. It will kick up the tartar sauce. Horseradish and tartar sauce are a very amazing pair!
Certainly a better idea than this recipe had.
After watching chef John for years, I've slowly been impressing my family and friends.
Thank you for your service ❤
Because of chef John, I’m inspired to cook. Thanks for sharing 🥰
A nice trick you can do here is just after you place the battered fish into the oil, immediately spoon a little more batter over it, before the coating sets. Leads to way more craggly crunchy bits :)
Tried the beer batter for an event which went well, but this sounds way better than what I did. Thanks for the upgrade.
made this fish for my girlfriend for dinner tonight with homemade fries and coleslaw (: it was my first time frying battered fish, did a shallow fry in a pan with smaller pieces of haddock. great reviews she loved it!
Thank you for this awesome recipe. I did it yesterday and I'm still drooling at the thought of it and I want it again... now...
What I did different: Instead of chips I used sweet potatoes and made them into fries, I used Corn Starch to make them less suspectible to getting burnt and I put them in the same beer-batter as the fish, so they were crispy from the outside but juicy on the inside. I also used salmon, which were then similar to the sweet potato fries from the outside thin crispy but oh boy.. it was sooooooooooo juicy inside and perfectly cooked. I used pale lager ("Pilsner Urquelle") as the beer, and jesus christ was it awesome. I feel like I could eat this every day, but due to reasons like it being unhealthy af I can't - unfortunately.
Watching this in culinary class right before lunch has me starving chef Jhon. A great vid as always.
That's CHEF jhon to you
@@redyellowpink01 my apologies, you are right.
@@thetsarofall8666 Chef Jhon Jones?
The fish looks amazing.
Just got done making this for my family and they loved it!
I had tried several similar recipes but was always frustrated with how quickly the batter turned soggy. I tried your recipe and techniques and was amazed that even after a couple of hours it remained crisp. It may have even been longer but my dog decided that the experiment looked to good and went on long enough so she stole it. I didn't have rice flour so I used corn starch and it seemed to work flawlessly. The initial dusting with the cornstarch seems to make it easier for the batter to properly coat the fish.
Made it today, added onion powder and sweet paprika to the mix. It was a hit !!! everyone ate and enjoyed it a lot. The leftovers were devoured at a night lol. Thanks for the video! I do enjoy how you present your recipes.
Oh wow. Now I know what I'm making on Saturday! Thanks Chef John.
I am here officially representing Buffalo, NY and this looks amazing.
E Smith Rochester here 💪🏾💪🏾💪🏾
Hey neighbor!!
I've always used cornstarch in the flour; mix everything together and let sit in the fridge for an hour. It's been a fave of mine for a while, but I'll have to try it your way to see if it's even better :)
PS: this should also work great for onion rings that stay crunchy too :)
Check Chef John's onion rings video....
This is THE BEST fish batter recipe I've tried. It's definitely my go-to for all of the white fish I catch out on my kayak now. Thank you for sharing amazing and entertaining recipes!
I just made this today for lunch, amazing. The white rice flour must be the secret to add the crispness. Thank you for a batter that I will you for a variety of fish and seafood...♥️
It's so simple and yet incredible!
I needed this recipe last week. My fish and chips were meh. Excited to try your version.
Love how Chef John (true to his nature) sprinkled some cayenne on his tartar sauce!
Made this tonight for hubby. I used mahi mahi cut in the same manner.
This is *LEGIT* .... CRISPIEST crunchy light batter I have ever tasted.... one hour later the leftover fish was still crispy.
My ancestry is from Wales and we do good fish & chips, but this recipe is better than my mother's own..... sorry mom...but she would give 5 stars too.
And I did not even have beer, only Bubly pinneapple unsweetened soda water and it was still amazing.
This is now in my favorite recipes pile. Cannot wait to make this for my parents 🌟⭐🌟⭐🌟.
Done this batter the other day. The easiest and best one I've done by far compared to all the famous chefs ones! Came out lovely.
His voice goes up and down, just like a fish in the water.
I noticed that too. I couldn't figure out how to explain it until seeing you comment lol
like seriously..... at times its annoying, but the recipe's are awesome
🤣
OMG, this shit is killing me. I thought I was just really high and I was hearing things.....thanks for confirming that it's not just me.
Looks good. Thanks for the crinkled aluminum foil "drying rack" tip. It works GREAT !
Scrappy Cat but not for the environment
@@ginger3269 The environment isn't going to be eating my fish and chips.
Scrappy Cat no, but it will be eating your foil.
@@ginger3269 True, we should try to avoid using aluminum foil
Can vouch for this recipe, turned out wonderful. goes well with beer and a gherkin on the side.
I made this without the rice flour for my snapper but it’s still came out delicious, thanks a lot! Will be using this from now on.
I have no idea why there where people who “unliked” the video. But this was an AWESOME crispy fried battered fish! It was soooooo goood!
That's why it stays crispy : Rice flour. My grandma always added rice flour for the extra crisp.
"Ahaaaa!"
I have had much the same outcome with cornstarch. It’s an amazing way of frying things and getting/keeping an amazing texture. Love that long lasting crunch!!!
How is it even possible to make soggy batter? as an Englishman I find it strange that this is a thing and I make fish and chips at home with real chips and not crisps. Lol
@@rtsharlotte lol your chips=our fries and your crisps=our chips. So when we hear 'chips,' we are thinking about 'crisps.'
@@aphr0d yeah I know. It's one one those friendly banter things that us brits have Americans. Lol. But still how do you make soggy batter?
With how easy this is, ill never understand why someone would want to heat up frozen fish sticks instead. 🔥🔥
frozen fish=disgusting
Because what they really want to eat is tartar sauce. ;)
The automatic caption generator has an interesting way of spelling "crispyness" I'll let you all discover.
Also, good recipie!
Haha "Chris penis"! Also this wasn't automated so I wonder why the "typo" is still there... ;)
Was looking in the comment section that if someone else noticed this as well.
Also....@ 6:27....."pinch that fish stick"
Bahahahahahahahaha
You are the absolute best, John. Thank you for teaching us.
Do not change one thing about this recipe. So exactly what he does. Used peanut oil and holy crapola, best possible tasting fish. Unreal taste, super crunchy, perfect fried fish. Whammy.
I had the captions on and when Chef John said the word 'crispiness' it translated to 'Chris penis.' Awesome.
And "pinch the fish dick" I freaking lost it!!!
Bloody Hell ! What A Coincidence !
Yes!!! Fish & chips! Thanks Chef John, you done good!
"Western New York Fish Fry!" Thank you Chef John!
Western New York REPRESENT
YOU ARE THE MASTER CHEF! I ALWAYS LOOK FOR YOUR VIDEOS FIRST WHENEVER I REQUIRE A RECIPE FOR ANY FOOD ITEM OR MEAL. THANK YOU SIR!!!!!
I could listen to his voice all day. Smooth as silk.
Found your channel by accident, and have been hooked ever since :-) Family says culinary skills have greatly improved, thank you, Chef John!
I beg y'all to see the english caption at 7:19 lmao
@6:02 chris penis
2:37 "sneak in some spices" ===> CAYENNE!!!
I wondered why he left that out. I bet the man has a semi full!..🤣🤣😅
I just tested this recipe alongside the one from America’s Test Kitchen’s recipe for fish and chips, and I can personally attest that this recipe is WAY better
I tried your fish beer better method worked out very well I use some Cod and some jumbo shrimp absolutely wonderful stay hard until the last bite that was 20 minutes thank you
Whenever I wanna make fish this is the recipe I look for like I literally skip every fish video till I find this one because it makes the perfect crispy fish EVERY DAMN TIME🥰
“Real actual chips”
That was aggressive. Lol
Haha
Your from Western NY, Fish Fry Friday's must be stuck in you memory! Haddock or Perch was the fish of choice, back in the day in Buffalo...
Thank you again. Everything I ever wanted to cook I can find in your vids. Every one I see makes me want to cook again. Most excellent Garth!
Thank God for you Chef John (hope I spelled your name correctly!) You have helped me learn how to make two of my most favorite foods--egg rolls and also beer battered fish! Delicious! Thank you so much for so many great videos and for your cheerful and educational presentations! A true joy!
Nice fish, but wheres the chips? Some mushy peas would be nice, and as you said malt vinegar gos great with everything.
What exactly are mushy peas?
Marrow fat peas
Ok but why would you serve it with crisps instead of chips?
Laziness
Good Ol’ Catholic NY Friday Fish Fry !!! Lol the scrumptious Crrrunnnchious U got on that fishy !!!
Great Stuff Chef J.
That came out beautifully! That 2nd fish stick though...mighty graphic looking & tempting if I do say so myself 😁
This recipe might be even better than Chef John knows. I just heated up left-over fried fish in the oven after it had been frozen for several days. Still crispy. 👍
My favorite fish for this in Ireland is smoked cod. You should give it a go Chef John!
Oooh, that would be good. Cold smoke some cod, then fry it up. Too hot to do that now, but late fall/early winter, that might be an idea. Thanks. Any suggestions as to a good wood for cold smoking fish?
@@Payin_Attention Oak, fish and oak are made for each other.
I love it how you credit Fries Belgain 😍
Dear god, Chef John... are they *gulp* CRISPS?!
No, they're potato chips.
malt vinegar is the BEST... discovered this as a child at an English fish and chips joint.. wow.. my world was never the same.. Love the tarter and lemon.. But the Malt Vinegar is the BEST.. all over fresh fries.. with the vinegar on them too.. OHHHH YUMMMMM. thank you ... love your shows.