Fish And Chips With Salad Recipes

FISH AND CHIP SALADS

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.

EASY FISH AND CHIPS

Steps:

• Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
• In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs.
• In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.
• Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.
• Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil. Fry until brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate and season immediately with salt.
• Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl. Season with salt and pepper.

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.

FISH AND CHIPS

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).

FRIED FISH AND CHIPS WITH SALAD

Steps:

• Fillet fish, lay aside.
• Cut potatoes into chips and leave in water for frying in oil.
• Mix the eggs, place in a bowl.
• Mix flour and salts and spices in a bowl.
• Cut fillets to desired sizes, dip and coat them in the egg then the flour then the egg again. This is the batter.
• Once oil is warm in the pan for frying then place the battered fish in to fry, Fry lightly and turn over within 3 minutes. Test fish if the white is all cooked. The batter should be golden brown.
• In a separate pot or pan or fryer. place oil to heat for frying the potato chips. Leave the potato chips to cook a bit before lifting to turn them. Once brown they should be soft and cooked. Then place them on a towel or paper towel to drain the oil off.
• Place your fish and some chips in a serving plate and slice some lemons for squeezing the juice over the fish. Salt the chips or add some tomato sauce or other fish sauce you would like.
• A simple salad can be tomato and onion with some lettuce.
• Other wise use other salads. As per below links

FISH AND CHIPS WITH SALAD

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

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

Steps:

• Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
• In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
• Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
• Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
• Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
• Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
• Serve the fish with the chips and malt vinegar and/or tartar sauce.
• In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.