Fish N Chips Recipes

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.

CLASSIC BRITISH FISH AND CHIPS RECIPE

Steps:

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

ENGLISH-STYLE FISH AND CHIPS

Steps:

• Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
• Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, 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, pepper, and egg. Pour in the soda water and 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 wave the battered fish into the bubbling oil before dropping them in 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.
• Tartar Sauce:
• 1 cup mayonnaise
• 1 tablespoon chopped capers
• 1 tablespoon chopped cornichons
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 1/2 lemon, juiced
• Dash hot sauce
• In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
• Yield: about 1 1/4 cups

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.

BAKED FISH 'N' CHIPS

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.

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 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!

NOT YOUR MAMA'S FISH N' CHIPS (HALIBUT)

Steps:

• Preheat oven to 375 degrees.
• Rinse halibut and pat dry with paper towels.
• Cut fish into large cubes or thick fingers.
• Add salt and pepper to melted butter, to taste.
• Dip fish pieces into butter and then coat with crushed potato chips.
• Place on ungreased baking stone or cookie sheet.
• Bake in 375 degree oven for 20 minutes or until fish is flaky and opaque. Do not over cook.
• Alternate method:
• If you are watching your fat intake, use beaten eggs in place of the butter.
• Serve hot plain or with tartar sauce.
• **These make great appetizers when cut into smaller pieces.

OVEN FISH 'N' CHIPS

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.

AIR FRYER FISH AND CHIPS

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.

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

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).

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!