Fish And Chips With A Twist Recipes

FISH AND CHIPS WITH A TWIST

Steps:

• Heat oven to 400ºF.
• Spray baking sheet with cooking spray. Place crushed chips in shallow dish.
• Brush dressing onto both sides of 1 fish fillet, then dip in crushed chips, turning to evenly coat both sides of fillet with chips. Place on prepared baking sheet.
• Repeat with remaining fish fillets.
• Bake 12 to 15 min. or until fish flakes easily with fork.

GORDON RAMSAY'S FISH AND CHIPS RECIPE

Steps:

• Peel the potatoes, then use a waffle cutter to slice them into waffle fries. Set these aside.
• Chop the shallot into fine pieces.
• Mince the garlic.
• Finely chop the parsley and the mint.
• Cut a lemon into slices, then set aside.
• Pour the cornflakes into a Ziploc bag, removing any air. Roll a rolling pin over the bag to crush the cornflake pieces.
• Get 3 mixing bowls. Into the first one put the all-purpose flour and 1 teaspoon each of salt and pepper. Mix them together.
• Into the second, put the eggs and scramble them together.
• Into the third, put the crushed cornflakes.
• Place one cod fillet into the all-purpose flour mixture, then the egg mixture, then cornflakes, then back to the egg mixture, and then finally the cornflakes mixture again.
• Set the fillet aside and repeat the process with the rest of the cod.
• Heat a frying pan over medium-high heat. Add the vegetable oil and frozen peas and stir for 1 minute.
• To the peas, add ⅛ teaspoon salt, pepper, chopped shallots, minced garlic, and butter. Cook, stirring, for 3 minutes.
• After 3 minutes, remove the pan from the heat. Add the sliced mint and mix.
• To a saucepan, add 4 cups of vegetable oil and bring it to medium-high heat.
• Once the oil is hot, put in 2 cod fillets. Cook them for 7 minutes, or until golden brown.
• Next, fry the chips for 5 minutes, then place them in a mixing bowl and toss them with the paprika, ⅛ teaspoon salt, and the chopped parsley.
• Place each piece of fish on a plate followed by the seasoned fries, mushy peas, tartar sauce, and a lemon slice.

CRISPY FISH AND CHIPS

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.