Classic Fish and Chips
Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV
Restaurant versions of England's favorite fast food rarely measure up. But trying it at home produced a greasy mess. Could we conquer our fear of frying?
WHY THIS RECIPE WORKS
For our fish and chips recipe, we wanted to find a batter that would not only protect the fish as it cooked but would also provide it with a nicely crisp contrast. A wet batter made with beer proved to be the most effective way to coat and ...