Boomhauer

Concerning the batter for the fish only . Best YouTube video for batter recipe , preparation and frying?

steveq

No Idea, but what a great idea for thread. In the Q household we use a beer batter, made just before we fry the fish

Boomhauer

Can't recall last time I made my own batter, usually it's mom or sis doing it.

There used to be a fish place on the S.W. shores of Lake Michigan that had great Fish-N-Chips, along with other fish dishes. Was an upscale place that required booking. It closed sometime in the mid 2000s.

I like my fish to have thin filets , so they are well cooked inside.

What I really can't stand is the batter not adhering to the filet. So when you have bitten into the fish potion, the filet slides out of the batter, such that the batter looks like a pocket Pita bread.

steveq

Tonight we continued to experiment with poutine. Mrs Q made an excellent meaty gravy, I made twice-cooked chips, and we had it with locally made sausages.

penguinsix

Here in Hong Kong we have a New Zealand-style fish and chips place. It's delicious. Haven't found a good recipe for Kiwi-style but am looking (I think it's kind of similar to Aussie style). Lighter batter, more of a yellow-gold color than a brownish color.