Fish And Chickpea Fry Recipes
PAN-FRIED FISH WITH CHICKPEAS, CIDER AND CREAM
This simple fish recipe is made with white fish fillets suck as pollock, cod or coley. It also works well with chicken breasts or pork chops.
Provided by delicious. magazine
Categories Beef curry recipes
Yield for 4 people
Number Of Ingredients 9
Steps:
- Heat half the olive oil in a frying pan, then gently fry the onion for 5 minutes. Add the garlic and cook for 1 minute. Add the cider and thyme and bubble over a medium heat for 6-8 minutes until reduced by half. Add the chickpeas and cream, then simmer for 2 minutes more. Season to taste, then remove from the heat and stir through the chopped parsley.
- Meanwhile, heat the remaining oil in a non-stick frying pan (see tip). Season the fish, then fry over a medium heat for 4-5 minutes without turning until cooked through.
- To serve, spoon the creamy chickpeas into bowls, top with the fish and garnish with extra parsley.
Nutrition Facts : Calories 474kcals, Fat 22.1g (7.8g saturated), Protein 38.9g, Carbohydrate 25.2g (4.5g sugars), Fiber 8.1g
GLUTEN-FREE CHICKPEA FLOUR FISH AND CHIPS
A gluten-free chickpea flour coating makes for crispy fried fish, served with golden potato wedges and a zippy tartar sauce.
Provided by Food Network Kitchen
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Place an empty baking sheet in the oven to heat.
- Cut the potatoes into 1/2-inch wedges. Toss with 2 tablespoons of the oil and season with salt and black pepper. Spread the potatoes evenly on the heated baking sheet, return to the oven and roast until dark golden at the edges and slightly crisp, about 20 minutes.
- Meanwhile, combine the mayonnaise, harissa, cornichons and a squeeze of lemon juice in a small bowl. Cover and refrigerate.
- Whisk together the chickpea flour, cornstarch, cayenne, 1 tablespoon salt and 1/2 teaspoon black pepper in a shallow dish. Whisk the eggs with 1/4 cup water in another dish. Cut the fish into 2 by 1-inch planks. Dredge the fish in the chickpea flour mixture, dip in the egg and then dredge again in the flour mixture. Set aside on a baking sheet to rest.
- Heat the remaining 3/4 cup oil in a 10-inch cast-iron skillet over medium-high heat until it shimmers. Add the fish in batches and fry until golden brown and cooked through, about 2 minutes per side. Remove to a cooling rack or paper towels to drain. Season with salt and black pepper.
- Serve the fish with the potatoes, tartar sauce and lemon wedges. Garnish with parsley, if desired.
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