Fish Fry And Chips Recipes

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FISH AND CHIPS



Fish and Chips image

Provided by Emeril Lagasse

Categories     main-dish

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 23

6 to 8 cups peanut oil, for frying
1 cup all-purpose flour
1 teaspoon baking powder
8 ounces amber beer
2 eggs
2 teaspoons salt
2 teaspoons pepper
2 teaspoons Essence, recipe follows
1 cup rice flour
2 pounds haddock or other firm, white flesh fish cut into 4-ounce strips
Perfect Fries, recipe follows
Lemon slices or pepper vinegar
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
4 large russet or kinnebec potatoes, peeled and cut into 1/4 by 1/4-inch thick batons
2 quarts peanut oil
Salt and freshly ground black pepper

Steps:

  • Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
  • In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
  • Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
  • Serve the fish and chips with slices of lemon or pepper vinegar.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.
  • Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
  • In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
  • Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
  • When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

OVEN-FRIED FISH & CHIPS



Oven-Fried Fish & Chips image

My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. -Reeni Pisano, Wappingers Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup mayonnaise
2 tablespoons dill pickle relish or chopped dill pickle
2 teaspoons grated lemon zest
FISH AND POTATOES:
1-1/2 pounds baking potatoes (about 3 medium)
2 teaspoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
1/2 cup panko bread crumbs
1/4 cup seasoned bread crumbs
4 cod fillets (4 ounces each)
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
Malt vinegar, optional

Steps:

  • For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

Nutrition Facts : Calories 475 calories, Fat 24g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 789mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

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

FISH FRY AND CHIPS



Fish Fry and Chips image

This is so good you don't need to wait for friday fish fry's or lent! Originally found this recipe in one of Barefoot Contessa's cookbooks. Only one I use now!

Provided by jellyko

Categories     Potato

Time 55m

Yield 6 serving(s)

Number Of Ingredients 17

3 lbs fresh cod or 3 lbs haddock, thick ones,cut into 3 inch length
1 cup all-purpose flour, plus
2 tablespoons all-purpose flour
1 tablespoon baking powder
1 teaspoon fresh grated lemon, zest of
1/4 teaspoon cayenne pepper
2 large eggs
kosher salt
fresh ground pepper
vegetable oil (for frying)
1 cup water
4 large baking potatoes, unpeeled
4 tablespoons extra virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon pepper
1/2 teaspoon minced fresh garlic
1/2 teaspoon fresh rosemary leaf

Steps:

  • Lay cod fillets on cutting board and cut into 3" pieces.
  • Sprinkle both sides of fish with salt and pepper.
  • In a bowl combine the flour, baking powder, cayenne pepper, lemon zest, 1 1/2 teaspoons salt, 3/4 teaspoons pepper.
  • Whisk in water (add more if batter seems too thick), and 2 eggs.
  • Pour 1/2" oil into a large fry pan and heat to about 360 degrees.
  • Dip each fillet into batter, dripping off extra.
  • Place into pan and do in batches to avoid overcrowding.
  • Fry about 2-3 minutes on each side-will be lightly golden brown.
  • Remove to paper towel to dry.
  • Sprinkle with salt and pepper and serve hoth with"chips" (fries).
  • For chips, preheat oven to 400 degrees.
  • Scrub potatoes and cut them in half lenthwise.
  • Then cut each into fourths lengthwise.
  • Place potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary.
  • Toss all to coat well and in a single layer with cut sude down bake 35-40 minutes turning after 20 minutes.
  • Bake till lightly browned, crisp outside and tender inside.
  • When preparing-do chips first.

FISH AND CHIPS



Fish and Chips image

Provided by Tyler Florence

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

Vegetable oil, for deep frying
3 large russet potatoes
2 cups rice flour
1 tablespoon baking powder
3 teaspoons salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
1 (12-ounce) can soda water
1 large egg, lightly beaten
2 (8-ounce) cod or haddock fillets, cut in 1/2 on an angle
1/2 cup rice flour, for dredging
Malt vinegar, for serving

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.

FISH AND CHIPS



Fish and Chips image

Provided by Anne Burrell

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 7

3 quarts peanut or vegetable oil, for frying
4 large russet potatoes, peeled and cut lengthwise into 1/4-inch wide sticks
2 cups all-purpose flour
2 teaspoons seafood seasoning (recommended: Old Bay)
1 teaspoon baking soda
Kosher salt
1 bottle cold beer

Steps:

  • 2 pounds haddock fillets, skinned and cut diagonally into 1 1/2-inch wide strips, 5 to 6 inches long
  • Heat the oil in a large deep, pot over medium heat. Bring the oil to 325 degrees F. Regulate the temperature with a candy thermometer. Keep the potato sticks in a bowl of water to prevent browning before frying. Remove to paper towels and dry well before placing in oil. Working in batches, fry the potatoes until they are cooked through and tender but have no color, about 4 to 5 minutes. Be sure the fries have plenty of room and gently swish them around as they are cooking. Remove them from the oil and put them immediately on a paper towel lined baking sheet.
  • Preheat the oven to 300 degrees F and raise the temperature of the cooking oil to 375 degrees F.
  • In a medium bowl, combine the flour, seafood seasoning, baking soda and pinch of salt. Make a well in the center of the flour mixture and gently stir in the cold beer. Mix until just combined. When the oil is preheated to the correct temperature, dip the fish fillets in the batter mixture. Coat the fish generously. When adding the fish to the oil, dip about 1/3 to 1/2 of the fillet into the oil and allow the batter to start puffing and then gently slide it into the oil. Fry the fish until they are golden brown and crispy, about 5 minutes turning the fish over during the cooking time. When the fish are done, remove from the oil and put immediately on paper towels to blot the excess oil. Arrange the fish on a baking sheet lined with a cooling rack. Hold the fish in the preheated oven until serving. Work in batches and be sure not to crowd the oil.
  • Again, working in batches, fry the fries a second time at 375 degrees F, until they are golden brown and crispy. Remove them from the oil, immediately put them on paper towels and toss with kosher salt. Transfer the fish to a serving platter and serve with the fries.
  • Arthur Treacher would be proud!

CHIPS AND FISH



Chips and Fish image

Provided by Alton Brown

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 gallon safflower oil
4 large Russet potatoes
Kosher salt
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
1 bottle brown beer, cold
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into 1-ounce strips
Cornstarch, for dredging

Steps:

  • Heat oven to 200 degrees F.
  • Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
  • Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
  • In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
  • Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
  • Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
  • Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

CLASSIC BRITISH FISH AND CHIPS RECIPE



Classic British Fish and Chips Recipe image

Classic fish and chips are one of Britain's national dishes. They are easy to make at home in a few simple steps and as delicious as any you can buy.

Provided by Elaine Lemm

Categories     Dinner     Lunch     Entree

Time 1h25m

Yield 4

Number Of Ingredients 12

For the Fish:
7 tablespoons (55 grams) all-purpose flour (divided)
7 tablespoons (55 grams) cornstarch
1 teaspoon baking powder
Sea salt (to taste)
1 pinch black pepper (to taste)
1/3 cup dark beer (cold)
1/3 cup sparkling water (cold)
4 (7-ounce) fish fillets (thick, white fish)
For the Chips:
2 pounds potatoes (peeled)
1 quart (1 liter) vegetable oil (or lard; for frying )

Steps:

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

Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g

CRISPY FISH AND CHIPS



Crispy Fish and Chips image

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

Provided by oldmanwendel

Categories     Seafood     Fish

Time 1h50m

Yield 4

Number Of Ingredients 14

Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1 egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
  • Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
  • Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
  • Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
  • Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g

AIR FRYER FISH & CHIPS RECIPE BY TASTY



Air Fryer Fish & Chips Recipe by Tasty image

For the crispiest fish and chips around, look no further than the air fryer! Don't forget the tartar sauce and lemon wedges for serving.

Provided by Tasty

Categories     Lunch

Time 1h10m

Yield 4 servings

Number Of Ingredients 14

2 idaho potatoes, peeled and cut into ½-inch fries
2 tablespoons olive oil
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly ground black pepper
nonstick cooking spray, for greasing
1 lb cod, cut into 2-inch strips
1 teaspoon kosher salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1 cup all purpose flour
1 teaspoon paprika
2 large eggs
1 cup panko breadcrumbs
tartar sauce, for serving
lemon wedge, for serving

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!

Nutrition Facts : Calories 529 calories, Carbohydrate 73 grams, Fat 10 grams, Fiber 4 grams, Protein 33 grams, Sugar 3 grams

CRISPY FISH AND CHIPS



Crispy Fish and Chips image

Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**

Provided by Rita1652

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1/2 cup flour
1/2 cup cornmeal
4 -6 ounces beer
1/8 teaspoon salt
1/2 teaspoon Old Bay Seasoning
4 cups vegetable oil (for frying)
4 large russet potatoes, cut potatoes in even, finger-sized pieces
2 lbs fish fillets, cut in half, crosswise

Steps:

  • Preheat oven to 250°F.
  • Prepare batter: Mix flour, cornmeal, old bay, and salt together.
  • Add ale and mix well.
  • Batter should be thin.
  • Heat oil in deep fryer.
  • DO NOT FILL TO TOP.
  • The potatoes and the fish will cause the oil to bubble.
  • Allow room for the oil to rise.
  • Cook 1/4 of the potatoes until golden brown, about five minutes.
  • Drain on paper towels.
  • Place in warmed oven.
  • Repeat process until potatoes are done.
  • Season with salt and pepper.
  • Dip fish in batter, allowing excess to drip off.
  • Fry in batches until golden brown, about 5 to 8 minutes.
  • Drain on paper towels.
  • Keep warm in oven until all fish are cooked.
  • Season with salt and pepper.
  • Serve with a sprinking of malt vinegar.

Nutrition Facts : Calories 2574.1, Fat 221, SaturatedFat 28.8, Cholesterol 124.7, Sodium 278.4, Carbohydrate 89.2, Fiber 9.7, Sugar 3, Protein 62.2

FISH AND CHIPS



Fish and Chips image

Categories     Fish     Potato     Fry     Gourmet

Yield Makes 4 servings

Number Of Ingredients 8

4 large boiling potatoes (2 1/4 lb)
3 qt vegetable oil (96 fl oz)
2 cups all-purpose flour
1 (12-oz) bottle cold beer (preferably ale)
1 1/2 lb haddock or cod fillets, skinned, pin bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6 inches long)
Accompaniment: malt vinegar
Special Equipment
a deep-fat thermometer

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.

FISH AND CHIPS RECIPE BY TASTY



Fish And Chips Recipe by Tasty image

Here's what you need: russet potatoes, canola oil, kosher salt, cod fillets, freshly ground black pepper, all-purpose flour, baking powder, beer, fresh parsley, lemon, tartar sauce, ketchup, malt vinegar

Provided by Chris Salicrup

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

3 russet potatoes, cut into fried
canola oil, for frying
1 teaspoon kosher salt, plus more to taste
2 lb cod fillets
freshly ground black pepper, to taste
2 ½ cups all-purpose flour, divided
1 teaspoon baking powder
1 bottle beer
fresh parsley, chopped, for garnish
1 lemon, cut into wedges, for serving
tartar sauce, for serving
ketchup, for serving
malt vinegar, for serving

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!

Nutrition Facts : Calories 720 calories, Carbohydrate 102 grams, Fat 8 grams, Fiber 6 grams, Protein 52 grams, Sugar 2 grams

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

My family love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.

Provided by MSnow

Categories     Whitefish

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes
corn or peanut oil
1 lb cod or 1 lb other lean fish fillet
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water

Steps:

  • Cut potatoes lengthwise into ½-inch strips.
  • Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  • Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
  • other.) Skip the next step if you're not using a basket.
  • Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  • Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  • Place potatoes in single layer on cookie sheet and keep warm.
  • Repeat with remaining potatoes.
  • Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  • Mix flour and salt.
  • Mix baking soda and vinegar.
  • Stir vinegar mixture and water into flour mixture; beat until smooth.
  • Dip fish into batter, allowing excess batter to drip into bowl.
  • Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  • Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

AIR FRYER FISH AND CHIPS



Air Fryer Fish and Chips image

This method takes a little longer to ensure the batter adheres to the fillets, so it's best to plan in advance.

Provided by thedailygourmet

Categories     Side Dish     Potato Side Dish Recipes

Time 2h

Yield 2

Number Of Ingredients 11

1 russet potato
2 teaspoons vegetable oil
1 pinch salt and ground black pepper to taste
¾ cup all-purpose flour
2 tablespoons cornstarch
½ teaspoon salt
½ teaspoon garlic powder
¼ teaspoon baking soda
¼ teaspoon baking powder
¾ cup malt beer
4 (3 ounce) fillets cod fillets

Steps:

  • Peel russet potato and cut into 12 wedges. Pour 3 cups water into a medium bowl and submerge potato wedges for 15 minutes. Drain off water and replace with fresh water. Soak wedges for 15 more minutes.
  • Meanwhile, mix together flour, cornstarch, salt, garlic powder, baking soda, and baking powder in a bowl. Pour in 1/2 cup malt beer and stir to combine. If batter seems too thick, add remaining beer 1 tablespoon at a time.
  • Place cod fillets on a rimmed baking sheet lined with a drip rack. Spoon 1/2 of the batter over the fillets. Place rack in freezer to allow batter to solidify, about 35 minutes. Flip fillets over and coat the remaining side with the batter. Return to freezer for an additional 35 minutes.
  • Preheat the air fryer to 400 degrees F (200 degrees C) for 8 minutes.
  • Cook frozen fish fillets for 15 minutes, flipping at the halfway point.
  • Meanwhile, drain off water from potato wedges and blot dry with a paper towel. Toss with oil, salt, and pepper. Air fry for 15 minutes.

Nutrition Facts : Calories 465 calories, Carbohydrate 62.3 g, Cholesterol 62.3 mg, Fat 6.2 g, Fiber 3.8 g, Protein 37.5 g, SaturatedFat 1 g, Sodium 1006 mg, Sugar 1.1 g

AIR-FRYER FISH AND CHIPS



Air-Fryer Fish and Chips image

Looking for an easy air-fryer recipe? Try my simple fish and chips. The fish fillets have a fuss-free coating that's healthier than the deep-fried kind, but just as crunchy and golden. Simply seasoned, the crispy fries are perfect on the side. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 2 servings.

Number Of Ingredients 15

1 medium potato
1 tablespoon olive oil
1/8 teaspoon pepper
1/8 teaspoon salt
FISH:
3 tablespoons all-purpose flour
1/8 teaspoon pepper
1 large egg
2 tablespoons water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/8 teaspoon salt
1/2 pound haddock or cod fillets
Tartar sauce, optional

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.

Nutrition Facts : Calories 304 calories, Fat 9g fat (2g saturated fat), Cholesterol 84mg cholesterol, Sodium 503mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

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