Immodestly, my fish and chips were so good, I would welcome a Bobby Flay throwdown!

[Phoebe Loosinhouse]

For Mother's Day I decided I would make my folks a homemade "Fish and Chips". So far they have been making do with Long John Silvers(!) when they just have to have fried fish.

So, my version based on MUCH research:

Beautiful fresh flounder filets, floured and then dipped in a batter of "complete" buttermilk pancake mix with beer as the liquid until you get the perfect consistency. Let batter sit for an hour or so. Flour filets, dip in batter, shake off excess, fry in oil 350 degrees and make sure oil maintains/stays at that temp ( It will drop every time you add a filet). Brown on one side, flip once, finish cooking until other side browned.

OMG! It was incredible. Tender batter yet crisp and light. I have to admit that the fries were frozen and next time I will address this part of the equasion.

[elleng]

1. Sounds great!

I can do fries!!! I'll be over! Folks here WON'T eat fried!!!!

[Phoebe Loosinhouse]

2. We almost never do fried either

But very fresh fish in a great batter at the right temperature is surprisingly ungreasy. I did not have to add to the oil and most of it seemed to be leftover when we were done.

Every once in a while as a treat, I highly recommend it. Call it "poisson frit" and hope their French is spotty.

[elleng]

3. I've done it in the past,

but have changed housemates. Prolly won't work. May have to do it for myself some day!

NOW I'm recalling another wonderful potato recipe!

[pengillian101]

4. I am so there!

Beautiful fresh flounder filets, floured and then dipped in a batter of "complete" buttermilk pancake mix with beer as the liquid until you get the perfect consistency. Let batter sit for an hour or so. Flour filets, dip in batter, shake off excess, fry in oil 350 degrees and make sure oil maintains/stays at that temp ( It will drop every time you add a filet). Brown on one side, flip once, finish cooking until other side browned.

We don't have flounder around here, but your flour then dipped in a pancake batter mix sounds perfect and familiar to me for any fresh fish fillet! Yum :-)

***Substitution hint I just heard about. If you don't have buttermilk for this recipe (or others), you can substitute milk with a splash of either vinegar or lemon juice to sour it. Let sit for 5 minutes. I am not sure, but I think it's one tablespoon to a cup of milk. But don't quote me, lol.***

[Phoebe Loosinhouse]

7. I use Aunt Jemimas Complete Buttermilk Pancake Mix

"Complete" means that even when you are making pancakes, you just have to add water - no eggs, milk, etc. They do make mixes where you do have to add the eggs and stuff - not sure how they would work. The beauty of the batter I used is the simplicity - pancake mix, beer, that's it. I did have to add a little water at the end to thin it a bit before frying. You're right that any fish filet would work.

[pengillian101]

5. I forgot to agree about the batter.

Let pancake/beer batter sit for an hour or so.

That makes the difference. It get's kind of poofy. That is a great batter for any fish. Thanks for reminding me about letting it sit/rise for an hour! I have some walleye fillets that I will fix this way. I forgot about the hour sit time, :hi:

[Phoebe Loosinhouse]

9. Critical point to let rest for an hour

It does poof which is why I had to thin at the end with a little water.

2nd critical point is oil temperature. Use a candy thermometer! I rarely deep fry and it was interesting to me to note how far off I would have been if I had not used the thermometer. I would have put it in too early when the oil seemed very hot, but really was not hot enough. Also, amazing was how fast and far the oil dropped when a fish was added. Once a filet was put in the oil a little too soon and that exact filet was the only one that came out slightly underdone with a teensy gumminess.:hi:

[grasswire]

6. Bobby lost the fish n chips throwdown, remember?

Question: is this batter slightly sweet? Most pancake mixes seem to have some sugar.

[Phoebe Loosinhouse]

8. That's right, he did. He loses a fair amount of the time

In some instances he seems to overspice, but he's always gracious anyway.

As to sweetness in the batter - nothing you'd notice. I think the beer overcomes that.

[BOSSHOG]

10. AAHHH Memories!!!!

Fish and Chips soaked in vinegar and wrapped in newspaper in Montrose Scotland 1967. A veritable banquet in the street.