CRISPY FISH & CHIPS
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown., Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray., Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 698mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CRISPY FISH AND CHIPS
The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!
Provided by Alida Ryder
Categories Dinner
Time 1h15m
Number Of Ingredients 8
Steps:
- For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
- Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
- For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
- Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
- Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.
Nutrition Facts : Calories 570 kcal, Carbohydrate 54 g, Protein 58 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 741 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving
CRISPY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
- Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
- Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
- Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
- Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.
Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
CLASSIC FISH AND CHIPS
Steps:
- Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
- Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
- Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
- Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
- Fry the potatoes again for 1 to 2 minutes for added crispness.
Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
CRISPY FISH & CHIPS WITH MUSHY PEAS
Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty
Provided by Good Food team
Categories Dinner, Main course, Supper, Treat
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
- Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
- Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.
Nutrition Facts : Calories 484 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.09 milligram of sodium
AIR-FRYER FISH AND CHIPS
Looking for an easy air-fryer recipe? Try my simple fish and chips. The fish fillets have a fuss-free coating that's healthier than the deep-fried kind, but just as crunchy and golden. Simply seasoned, the crispy fries are perfect on the side. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 15
Steps:
- Preheat air fryer to 400°. Peel and cut potato lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks., In a large bowl, toss potato with oil, pepper and salt. Place potato pieces in a single layer in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes in basket to redistribute; continue to cook until lightly browned and crisp, 5-10 minutes longer. , Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt; dip into flour mixture to coat both sides and shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere. , Remove fries from basket; keep warm. Place fish in a single layer in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, turning halfway through cooking, 8-10 minutes. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.
Nutrition Facts : Calories 304 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 503mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges
BAKED FISH AND CHIPS
Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.
Provided by Melissa Clark
Categories dinner, finger foods, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
- Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
- In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
- In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
- Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
- In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
- Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
- Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.
Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY FISH AND CHIPS
Provided by Geoffrey Zakarian
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
- Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
- Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
- Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
- Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
- Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.
CRISPY CRUNCHY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
- Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
- In a medium pot heat 3 cups of canola oil to 360 degrees F.
- In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
- Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
- Serve immediately with chips and Tartar Sauce on the side.
- Combine all ingredients in a small bowl and mix until well blended.
LOW FAT CRISPY FISH AND CHIPS
This is a fantasticly low fat recipe. It is a lovely way to have takeaway at home, and is incredibly easy to make. You can involve children in crushing the rice crackers, they seem to really enjoy that step.
Provided by Sassy Syrah
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 200°C Remove any skin or bones from fish.
- Crush the rice crackers to a rustic crumb.
- Dust fish with flour, dip in egg, and coat with cracker crumbs.
- Spray both sides with olive oil spray.
- Place on baking tray and bake for about 10 minutes, until cooked through and golden.
- For the chips:.
- Wash and peel the potatoes.
- Cut into chip shapes about 1.
- 5cm thick.
- Spray with the olive oil spray.
- Sprinkle with the seasoning and toss slightly.
- Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.
Nutrition Facts : Calories 267.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 32.8, Carbohydrate 55.7, Fiber 5.9, Sugar 2.1, Protein 8.2
More about "crispy fish and chips recipes"
SUPER CRISPY FISH AND CHIPS - ROCK RECIPES
From rockrecipes.com
4.4/5 (181)Total Time 20 minsCategory Fish And SeafoodCalories 839 per serving
- Add the egg and soda water and whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
- Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter and carefully drop them into canola oil filled deep fryer that has been preheated to 375 degrees F.
CRISPING LID FISH AND CHIPS WITH CRISPLID - MEALTHY.COM
From mealthy.com
THE BEST FISH AND CHIPS WITH CRISPY BATTER SIMPLE RECIPE …
From youtube.com
CRISPY FISH & CHIPS RECIPE | EATINGWELL
From eatingwell.com
HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES
From jamieoliver.com
CLASSIC FISH AND CHIPS | RICARDO
From ricardocuisine.com
ULTIMATE CRISPY FISH AND CHIPS | MARION'S KITCHEN
From marionskitchen.com
CLASSIC BRITISH FISH AND CHIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
FISH AND CHIPS - WIKIPEDIA
From en.wikipedia.org
CRISPY FISH AND CHIPS WITH TARTAR SAUCE - CLOSE THE COOKS
From closethecooks.com
CRISPY BEER BATTERED FISH | RECIPETIN EATS
From recipetineats.com
HOMEMADE CRISPY FISH AND CHIPS | NEW WORLD
From newworld.co.nz
CRISPY BEER BATTERED FISH AND CHIPS RECIPE | YELLOWBLISSROAD.COM
From yellowblissroad.com
CRISPY BAKED COD PANKO FISH AND CHIPS! - TALKING MEALS
From talkingmeals.com
CRISPY BAKED FISH AND CHIPS - THE SCRAMBLE
From thescramble.com
TYLER FLORENCE’S CRISPY FISH & CHIPS WITH SPICY TARTAR SAUCE
From gooddishtv.com
THE BEST WAY TO MAKE CRISPY FISH AND CHIPS | FOODTALK
From foodtalkdaily.com
FISH AND CHIPS - IMMACULATE BITES
From africanbites.com
RACHAEL’S CRISPY FISH AND CHIPS RECIPE FOR DINNER
From foodnetizens.com
FISH & CHIPS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
GORDON'S FISH & CHIPS IN 10 MINUTES » GORDON RAMSAY.COM
From gordonramsay.com
FISH AND CHIPS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CRISPY HADDOCK FISH AND CHIPS RECIPE - NORTH COAST SEAFOODS
From northcoastseafoods.com
CRISPY FISH-AND-CHIPS RECIPE | MYRECIPES
From myrecipes.com
CRISPY HOMEMADE FISH AND CHIPS RECIPE - YOUTUBE
From youtube.com
CRISPY FRIED FISH BURGER RECIPE (W/ TARTAR SAUCE & SLAW)
From myroilist.com
FISH AND CHIPS {HEALTHY BAKED RECIPE!} – WELLPLATED.COM
From wellplated.com
GOOD FISH CRISPY SALMON SKINS - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE CRISPY FISH AND CHIPS - VIDEO | MYRECIPES
From myrecipes.com
CRISPY BAKED "FISH AND CHIPS" RECIPE - OPRAH.COM
From oprah.com
BRITISH FISH AND CHIPS RECIPE - THE DARING GOURMET
From daringgourmet.com
CRISPY BAKED FISH (5 INGREDIENTS!) - SLENDER KITCHEN
From slenderkitchen.com
HOW TO MAKE CRISPY FISH AND CHIPS IN 30 …
From foodandwine.com
CRISPY FISH-AND-CHIPS - DAIRY FREE RECIPES
From fooddiez.com
CRISPY OVEN BAKED FISH AND CHIPS - LAUGHING SPATULA
From laughingspatula.com
CRISPY BAKED FISH AND CHIPS MADE WITH ROOT VEGETABLES
From ourfarmerhouse.com
THIS IS THE CRISPIEST FRIED FISH YOU'LL EVER EAT | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #potatoes #seafood #vegetables #american #oven #european #dinner-party #english #fish #deep-fry #stove-top #dietary #northeastern-united-states #equipment #presentation #served-hot #technique
You'll also love