Fish Chips Recipes

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).

FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
• Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

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:

• Pour all the vegetable oil into a deep pan or deep fat fryer, and heat to 300 degrees F (160 degrees C.) Blanch the cut potatoes in the oil until soft, but not colored, about 4 minutes. Remove and drain.
• Mix together the flour and the beer, then fold in the egg whites. Turn up the heat of the oil to 350 degrees F (180 degrees C). Dip the fish in the batter and fry for a few minutes with the chips until golden brown.
• Drain on kitchen paper and serve with bread and butter, wally's (battered, deep fried pickles served with ranch dressing), and pickled eggs.

FISH AND CHIPS

Steps:

• Preheat oven to 450 degrees. Arrange racks in upper and lower thirds of oven.
• Cut potatoes lengthwise into 1/4-inch thick strips. Rinse well in a large bowl of cold water, and pat dry with a kitchen towel. Transfer to a large baking sheet. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon each salt and pepper; toss well. Arrange strips in an even layer on the sheet. Bake on lower rack until golden and crisp, about 30 minutes.
• Meanwhile, place fish fillets in a large bowl. Add buttermilk, and gently turn fish to coat. In another shallow bowl, combine cornmeal, paprika, and remaining 1/4 teaspoon salt and pepper. Add fillets to cornmeal one at a time, turning to completely coat. Transfer to a plate while repeating with remaining fillets.
• Heat a 12-inch cast-iron skillet over medium-high heat. Add remaining tablespoon of oil; swirl to coat. Add fillets, being careful not to overcrowd pan. Cook until nicely crusted, about 1 minute; turn over with a spatula. Place skillet in top third of oven, and cook until firm but beginning to flake when pressed in the center, about 8 minutes. Transfer to plates, and serve with potatoes. Serve lemon wedges and malt vinegar on the side.

FISH-AND-CHIPS

Steps:

• 1. Peel the potatoes and cut them into strips that are 1/4 inch thick and 3 inches long.
• 2. In a deep-sided pot, heat 3 inches of oil to 325°F. (Please remember to use caution when cooking with hot oil.) Put the potatoes in the oil. Fry until they have softened and become slightly browned but not crisp, 2 to 3 minutes.
• 3. Remove the chips with a large slotted spoon and set them aside on paper towels.
• 4. Increase heat until the oil reaches a temperature of 375°F. In a large mixing bowl, combine the all-purpose flour, baking powder, salt, pepper, and eggs. Pour in the soda water and whisk until the batter is smooth. Spread the rice flour on a separate plate. Dredge the fish pieces in it, then dip them into the batter, letting the excess drip off.
• 5. Put the chips in the bottom of a fryer basket (or use a slotted spoon) and carefully submerge them in the hot oil. Carefully add the fish to the bubbling oil. Fry the fish-and-chips until crispy and brown, 4 to 5 minutes. Remove the basket and drain the fish-and-chips on paper towels; season lightly with the salt and pepper. Serve with the Aioli and Mignonette Dipping Sauce .

CRISPY BATTER FOR FISH & CHIPS

Steps:

• Mix ingredients together.
• Dip cod into batter.
• Deep fry at 425F until cooked.

AIR-FRYER FISH AND CHIPS

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.

CRISPY FISH & CHIPS

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.

BAKED FISH AND CHIPS

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.

FISH AND CHIPS RECIPE BY TASTY

Steps:

• Add the potatoes to a bowl of cold water to remove excess starch and prevent discoloration.
• Pour oil to a depth of 6 inches (15 cm) in a large heavy pot. Heat over medium-high heat until oil reaches 325˚F (160˚C).
• Drain the potatoes and blot dry thoroughly with paper towels.
• Working in batches, fry the potatoes in the hot oil for about 5 minutes, or until pale golden. With a slotted spoon or spider, transfer to a wire rack to drain. Season with salt.
• Increase the heat to high. When the oil temperature reaches 375˚F (190˚C), return the fries to the pot and fry until golden brown. Transfer to the rack to drain again and season with more salt.
• Reduce the heat to medium-high to let the oil temperature reduce to 350˚F (180˚C).
• Pat the cod fillets dry with a paper towel. Season all over with salt and pepper.
• Add 1 cup (125 G) of flour to a plate. Dredge the cod in the flour, shaking off any excess.
• In a large bowl, whisk to combine the remaining 1½ cups (185 G) of flour, 1 teaspoon salt, and baking powder. Gradually add the beer, whisking until smooth.
• Dip the dredged cod in the batter, turning to coat completely.
• Fry the cod in the hot oil until golden brown on all sides, 3-5 minutes. Transfer to a wire rack to drain for 3 minutes. Season with salt.
• Garnish the fish and chips with parsley and serve with lemon wedges, tartar sauce, ketchup, and malt vinegar.
• Enjoy!

FISH AND CHIPS

Steps:

• Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill 30 minutes.
• Heat oil in a deep 6-quart heavy pot over moderately high heat until it registers 325°F on thermometer. While oil is heating, drain potatoes and dry thoroughly with paper towels. Fry one third of potatoes, stirring gently, until edges are just golden, about 4 minutes. Transfer with a slotted spoon to fresh paper towels to drain. Fry remaining potatoes in 2 batches, returning oil to 325°F between batches. Remove oil from heat and reserve. Cool potatoes, about 25 minutes.
• Heat oil over moderately high heat until it registers 350°F. Put oven racks in upper and lower thirds of oven and preheat oven to 250°F.
• Fry potatoes again, in 3 batches, until deep golden brown and crisp, about 5 minutes per batch. Return oil to 350°F between batches. Transfer with slotted spoon to fresh paper towels as fried and drain briefly, then arrange in 1 layer in a shallow baking pan and keep warm in upper third of oven.
• Increase oil temperature to 375°F. Sift 1 1/2 cups flour into a bowl, then whisk in beer gently until just combined. Stir in 1/4 teaspoon salt.
• Pat fish dry. Sprinkle fish on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper, then dredge in remaining 1/2 cup flour, shaking off excess. Coat 4 pieces of fish in batter, 1 at a time, and slide into oil as coated. Fry coated fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined baking sheet and keep warm in lower third of oven, then fry remaining fish in batches of 4, returning oil to 375°F between batches.
• Season fish and chips with salt.

CLASSIC BRITISH FISH AND CHIPS RECIPE

Steps:

• Serve immediately with the hot fish accompanied by your favorite condiment.

FISH AND CHIPS

Steps:

• Put the flour in a mixing bowl and make a well in the center. Put the oil and egg yolk in the well. Add the beer, stirring with a wire whisk. Stir in the water and salt. Cover and let stand an hour or longer in a warm place.
• Peel the potatoes and cut them into sticks that resemble french fries. Each stick should measure about half an inch thick, half an inch wide and two inches long. As the potatoes are cut, drop the sticks into cold running water. There should be about eight cups of potato sticks.
• Meanwhile, cut the fish crosswise into pieces about five inches long. Set aside.
• When ready to cook, drain the potatoes well and pat them dry.
• Heat the oil to 325 degrees in a deep fryer; this heat is for preliminary cooking. Add the potato sticks and let cook about four minutes or slightly less. The sticks will not yet be browned and crisp. Lift them from the fat and drain on paper towels.
• Heat the oil to 375 degrees. Return the potatoes and cook until they are crisp and golden brown, about two minutes. Remove the potatoes from the oil and drain on paper towels.
• Beat the egg white until stiff, and fold it into the batter.
• Reduce the heat of the fat to 360 degrees.
• Dip one piece of fish fillet at a time in the batter, then drop it into the oil. Cook two or three pieces at a time but don't crowd the cooker. Cook until one batch is crisp and golden brown, about three minutes, then remove and drain on paper towels. Continue cooking until all the pieces are done.
• Serve the hot fish with the potatoes. In England fish and chips are traditionally served with a bottle of vinegar - preferably malt vinegar - and salt to be sprinkled on both the fish and potatoes.

AIR FRYER FISH & CHIPS RECIPE BY TASTY

Steps:

• Make the chips: Add the potatoes, olive oil, salt, and pepper to a large bowl and toss until the potatoes are well coated.
• Preheat the air fryer to 400°F (200°C). Spray the basket with nonstick spray.
• Arrange the fries in the basket in a single layer, making sure they aren't touching, and cook until tender and golden brown, 12 minutes. Transfer the fries to a paper towel-lined plate and season with salt. Repeat with the remaining potatoes.
• Meanwhile, make the fish: Place the cod on a cutting board and pat dry with paper towels. Season with salt and pepper.
• Add the flour, 1 teaspoon salt, 1 teaspoon pepper, and the paprika to a shallow bowl and whisk to combine. Beat the eggs in a separate shallow bowl. Add the panko to a third shallow bowl.
• Coat the cod in the flour, shaking off any excess, then dip in the eggs, then the panko, making sure each piece is fully coated.
• After the fries are done, place a few pieces of cod in the air fryer at a time, making sure they are not touching, and cook until golden brown and cooked through, 10 minutes. Transfer the cod to a serving platter and season with salt. Repeat with the remaining cod.
• Serve the fish and chips with tartar sauce and lemon wedges.
• Enjoy!