OVEN FISH 'N' CHIPS
Enjoy moist, flavorful fish with a coating that's as crunchy and golden as the deep-fried variety...plus crisp, irresistible "fries"! Janice Mitchell of Aurora, Colorado suggests this easy recipe.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine oil and pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture; toss to coat. Place on a 15x10x1-in. baking pan that has been coated with cooking spray. Bake, uncovered, at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, combine flour and pepper in a shallow dish. In a second dish, beat egg substitute and water. In a third dish, combine cornflakes, cheese and cayenne. Dredge fish in flour, then dip in egg mixture and roll in crumb mixture. , Place on a baking sheet that has been coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.
Nutrition Facts : Calories 243 calories, Fat 2g fat (0 saturated fat), Cholesterol 67mg cholesterol, Sodium 328mg sodium, Carbohydrate 28g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
BAKED FISH AND CHIPS
Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.
Provided by Melissa Clark
Categories dinner, finger foods, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams
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
BAKED FISH AND CHIPS
A family favorite, that's fish and chips. This oven-baked recipe pairs maximal flavor with minimal effort -- the oven does the work. Use cod or your favorite flaky white fish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees with racks in upper and lower thirds. Soak potatoes in warm water 5 minutes; drain and dry thoroughly. Toss with oil and rosemary, season with salt and pepper, and spread on a rimmed baking sheet. Bake on top rack 20 minutes. Meanwhile, toast panko on another rimmed baking sheet on bottom rack until golden, about 5 minutes. Transfer to a wide dish. Place flour in another dish; season with salt and pepper. Whisk eggs in a third dish. Season fish with salt; coat in flour, then eggs, then panko. Transfer, narrow side down, to a parchment-lined baking sheet.
- Flip potatoes; transfer to lower rack. Place fish on upper rack; bake until fish is just cooked through and potatoes are crisp and golden brown in places, 16 to 18 minutes. Serve with lemon and cucumber wedges, vinegar, ketchup, and salt.
FISH AND CHIPS
Traditional fish and chips is updated to highlight the delicate flavor of the fillet, which is often overwhelmed by heavy fried batters. Baking the potato slices with just a hint of olive oil produces flavorful, perfectly crisp yet low-fat chips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Number Of Ingredients 10
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.
Nutrition Facts : Calories 366 g, Cholesterol 72 g, Fat 11 g, Fiber 2 g, Protein 36 g, Sodium 506 g
FLANDERS FISH 'N CHIPS
Steps:
- Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
- Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with Spicy Sauce and wedge of lemon.
- Combine all ingredients thoroughly.
BAKED FISH 'N' CHIPS
Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.
Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
FISH AND CHIPS
Provided by Craig Claiborne
Categories dinner, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
More about "fish n chips stack recipes"
FISH AND CHIPS STACK - FOOD NETWORK
From foodnetwork.co.uk
Cuisine BritishCategory Side-Dish, SnacksServings 4
10 BEST FISH CHIPS BATTER RECIPES | YUMMLY
From yummly.com
CLASSIC BRITISH FISH AND CHIPS RECIPE - THE SPRUCE EATS
From thespruceeats.com
FISH N' CHIPS DINNER MENU - CHATELAINE.COM
From chatelaine.com
CLASSIC FISH AND CHIPS - RICARDO
From ricardocuisine.com
FISH N' CHIPS STACK RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 3-4Total Time 45 mins
FISH N' CHIPS STACK RECIPE | COOKING CHANNEL
From cookingchanneltv.com
Servings 3-4Total Time 30 minsCategory Appetizer
CRISPY OVEN BAKED FISH STICKS - THE RECIPE CRITIC
From therecipecritic.com
FISH 'N' CHIPS - GOOD HOUSEKEEPING
From goodhousekeeping.com
ULTIMATE CRISPY FISH AND CHIPS - MARION'S KITCHEN
From marionskitchen.com
FISH AND CHIPS - IMMACULATE BITES
From africanbites.com
FISH AND CHIPS - PINCH OF NOM - THE BEST SLIMMING RECIPES
From pinchofnom.com
FISH N’ CHIPS STACK – RECIPES NETWORK
From recipenet.org
FISH & CHIPS RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CRISPY FISH AND CHIPS - SIMPLY DELICIOUS
From simply-delicious-food.com
HOW TO MAKE FISH AND CHIPS | ALLRECIPES
From allrecipes.com
FISH AND CHIPS | THE RECIPE CRITIC
From therecipecritic.com
FISH N' CHIPS STACK | RECIPE | FOOD NETWORK RECIPES, FISH AND CHIPS ...
From pinterest.com
GORDON'S FISH & CHIPS IN 10 MINUTES » GORDON RAMSAY.COM
From gordonramsay.com
FISH AND CHIPS | RICARDO
From ricardocuisine.com
FISH 'N CHIPS RECIPE - ALLCLAD - ALL-CLAD CANADA WEB SITE
From all-clad.ca
FISH & CHIPS ON-A-STICK RECIPE : A FUN MEAL OR APPETIZER
From momfoodie.com
SEARCHABLE RECIPE DATABASE - COD - FISH N' CHIPS STACK
From directaccessrecipes.com
SHEET PAN FISH AND CHIPS RECIPE | REAL SIMPLE
From realsimple.com
FISH N' CHIPS STACK | RECIPE | FOOD NETWORK RECIPES, …
From pinterest.com
FISH AND CHIPS (SCOTTISH FISH AND CHIP SHOP RECIPE)
From christinascucina.com
FISH ‘N’ CHIPS - COOKING CIRCLE
From cookingcircle.com
SEARCH FOR RECIPES
From foodnetwork.co.uk
FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE - I AM BAKER
From iambaker.net
FISH AND CHIPS {HEALTHY BAKED RECIPE!} – WELLPLATED.COM
From wellplated.com
BRITISH FISH AND CHIPS RECIPE - THE DARING GOURMET
From daringgourmet.com
ONE PAN EASY BAKED FISH AND CHIPS - CHELSEA'S MESSY APRON
From chelseasmessyapron.com
FISH AND CHIPS - JO COOKS
From jocooks.com
SEARCHABLE RECIPE DATABASE - COD - FISH N' CHIPS STACK
From directaccessrecipes.com
FISH ‘N’ CHIPS – NORTH SHIELDS FISH QUAY
From fish-quay.com
FISH AND CHIPS - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love