Best Fish & Chips

Not Only is this Best Fish & Chip recipe delicious, it’s an easy recipe for New England’s favorite dish fish and chips. You don’t have to be from New England for this recipe to become one of your favorites too!

I was always on the look out for a fish and chip recipe like the one we used to get at the local tavern where we lived, in up state New York.

Well friends, I think I found it. Not only is it quick and simple, the batter is prefect. It might just be better than the one I remember in my youth, in up state New York.

In my old recipes I used a non alcoholic beer batter, in this recipe using milk, the crust was light and crispy, not doughy as  the beer batter, what really got me excited

the crust stayed on the fish!!!

A few tips To get the Best Fish  & Chips

When making the Best Fish & chips i use  vegetable oil and be sure the oil is at the right temperature before dropping in the fish. If the oil is not hot enough, you end up with a soggy crust.If the oil is too hot, you end up with a burnt crust and under cooked fish. I added  cayenne pepper for a subtle kick, if you want more of a kick add 1 tablespoon of Tabasco sauce to the batter, it will watch up your taste buds.

The tartar sauce recipe comes together quickly. to me it taste better if  it’s refrigerated for a few hours. you can make it the night before.

I made fish sandwiches, with fish I had left over, spread the tartar sauce on a bricole bun, layered it with the fish, topped it with coleslaw

and let me tell you it was delicious, as good as the day before…….ENJOY!!!