FISH AND CHIP SALADS
These fish and chip salads are a tasty, quick and healthy alternative to full blown fish and chips, suitable for any night of the week.
Provided by Josie
Number Of Ingredients 17
Steps:
- Preheat oven to 200ºC (390ºF) fan bake. Line a large oven tray with baking paper.
- PREPARE POTATOESWash and scrub potatoes (peel if you like). Dice into small 1-2cm (0.5in) cubes. Place on prepared tray, drizzle with oil, season with salt and pepper. Toss with your hands and arrange in a single layer. Cook for 30 minutes, until golden brown and edges are crisp.
- PREPARE SALAD INGREDIENTSMeanwhile, divide rocket between individual serving plates. Thinly slice cucumber, slice tomatoes in half and finely dice onion. Place on top of rocket.
- MAKE DRESSINGFinely dice cornichons. Whisk together yoghurt, aioli, water and lemon juice. Stir in cornichons and season with salt and pepper to taste.
- COOK FISHCut fish into approximately 3cm (1in) cubes. Place in a resealable bag or container with flour and season with salt and pepper. Shake to distribute evenly. In a shallow dish, whisk together milk and egg. Add fish and turn to coat. Heat butter in a large frying pan over medium-high heat. Pan fry fish (you may need to do this in batches) for 2 minutes each side, until golden and cooked through.
- While fish cooks, microwave peas for 1-2 minutes, until defrosted and warm.
- SERVESprinkle peas over salads. Top with potatoes and fish and drizzle with dressing.*Shared with stuffed meatballs recipe.
FISH AND CHIPS WITH SALAD
This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.
Provided by Sandi Richard
Categories bake,dinner,fish,Fry,lunch,Main,potatoes,quick and easy,salad,vegetables
Time 15m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 375F.
- Place lettuce in salad bowl, grate carrot into salad bowl. Set aside.
- Pour buttermilk or egg bath into a bowl.
- Pour crumbs, Parmesan and spices into a different bowl to make coating mix.
- Spray 9"x13" cake pan with cooking spray.
- Cut fish into serving pieces approximately 2"x4". Dunk fish into buttermilk, then coating mix and place on pan. Spray top of each piece of fish with cooking spray.
- Place in preheated oven on lower central rack. Set timer for 15 minutes.
- Spray a different cookie sheet with cooking spray. Toss fries on pan in a single layer. Spray tops of fries and lightly sprinkle with seasoning salt.
- When timer rings for fish, move fish to upper center rack and place fries on bottom center rack. Set timer for 5 minutes. When timer rings, toss fries and switch rack with fish again.
- Set timer for an additional 5 minutes.
- Toss salad with dressing and croutons when final timer rings.
- Serve fish with Tartar sauce if desired.
FISH AND CHIPS SALAD
This easy fish and chips salad combines frozen fish and french fries with malt-vinegar quick-pickled onions and an easy homemade tartar sauce dressing.
Categories weeknight meals main dish salad seafood
Time 40m
Yield 4-6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 425°. Spray two rimmed baking sheets with olive oil cooking spray.
- For the fish and chips: Arrange fish in an even layer on one pan, spacing evenly. Arrange fries on the other pan in an even layer. Spray fish and fries with cooking spray. Combine salt, pepper, and paprika in a small bowl; sprinkle fish and fries evenly with half of the seasoning mixture.
- Place the fries on the bottom rack, and the fish on the top rack. Bake for 15 minutes. Remove pans from oven. Flip fish, and toss fries; spray with cooking spray again, and sprinkle with remaining seasoning mixture. Return pans to oven in the same positions. Bake until golden and crispy, about 10 minutes more.
- For the pickled onions: Meanwhile, combine the sliced red onion, 1/2 cup malt vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt in a small microwave-safe bowl. Microwave until steaming, 3 minutes. Let cool 10 minutes.
- For the dressing: Whisk together the mayonnaise, malt vinegar, 2 tablespoons water, and pickle relish until combined.
- To serve: Add the greens to a large bowl; add the pickled onions and 1/4 cup of the pickling liquid; toss to combine. Divide lettuce evenly among serving bowls. Sprinkle fries and cooked peas evenly over the bowls; top each bowl with 2 to 3 pieces of fish. Drizzle the salads with dressing. Serve with lemon wedges, if you like.
FISH AND CHIPS
This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my recipe #211611 and my recipe #211428, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all batter ingredients in a mixing bowl.
- Cut the fillets into desired sized pieces.
- Dust fillets with flour.
- Dip the fillets in the batter.
- Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
- Drain fillets on paper towels or brown paper bags from the grocery store.
- Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).
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
FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)
Provided by Nancy Harmon Jenkins
Categories salads and dressings, main course
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
- To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
- To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
- To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 0 grams
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FISH AND CHIPS WITH TOMATO SALAD - HEALTHY FOOD GUIDE
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5/5 Total Time 25 minsCategory Homemade TakeawaysCalories 366 per serving
- 1 Cook potatoes in a large saucepan of boiling water for 10 minutes until just tender. Drain. Halve potatoes lengthways then slice in wedges.
- 2 Meanwhile, steam or microwave beans for 1-2 minutes until just tender. Refresh in cold water. Drain. Combine beans, tomatoes, feta, lettuce and dressing in a medium-sized bowl.
- 3 Spray a frying pan with oil and heat over a medium-high heat. Cook potatoes for 7-8 minutes until browned and crisp. Add fish to pan for the last 5-6 minutes of cooking time, turning once, until just cooked through.
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