Fishnchipscasserole Recipes

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BAKED FISH AND CHIPS



Baked Fish and Chips image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
  • Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
  • Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
  • Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
  • Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

CHEESY BAKED FILLET OF FISH CASSEROLE



Cheesy Baked Fillet of Fish Casserole image

Make and share this Cheesy Baked Fillet of Fish Casserole recipe from Food.com.

Provided by Martini Guy

Categories     Halibut

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1 cup sour cream
2 tablespoons butter
2 tablespoons lemon juice
1 -1 1/2 lb of firm white fish fillet (halibut, or ling cod work well)
salt
pepper
1/2 medium onion, thinly sliced and seperated into rings
1 -1 1/2 cup grated cheddar cheese

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter and blend in the lemon juice and sour cream.
  • Salt and pepper the fish to taste and place in a casserole dish.
  • Spread the onion rings evenly on top.
  • Pour the sour cream mixture over fish, spread evenly and top with the cheese.
  • Bake for 35 minutes or until fish flakes with a fork.

CRUNCHY CHEESY FISH AND SPINACH CASSEROLE



Crunchy Cheesy Fish and Spinach Casserole image

What a great way to combine all food groups into one casserole dish. So yummy, the kids won't even mind eating their veggies. Also a good meal idea for the working mom; it's simple to put together and cooks quickly in the oven. Substitute any mild white fish for the cod if desired.

Provided by mstopka

Categories     Seafood     Fish

Time 30m

Yield 4

Number Of Ingredients 11

cooking spray
1 pound fresh spinach
1 teaspoon garlic salt
1 pound cod, cut into large pieces
1 lemon, zested and juiced
1 tablespoon chopped fresh dill
1 teaspoon sea salt
½ teaspoon cracked black pepper
1 cup shredded sharp Cheddar cheese
¼ cup Italian-seasoned bread crumbs
¼ cup panko bread crumbs

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Evenly spread spinach in the bottom of prepared casserole dish; sprinkle with garlic salt. Arrange fish atop spinach, keeping the pieces side by side and larger pieces toward the outside of dish. Top fish with lemon zest, lemon juice, dill, sea salt, and black pepper.
  • Combine Cheddar cheese, Italian-seasoned bread crumbs, and panko bread crumbs in a bowl; spread evenly over fish. Cover dish with aluminum foil.
  • Bake in the preheated for 12 to 15 minutes; uncover and cook until fish flakes easily with a fork and topping is lightly browned and crunchy, 5 to 8 more minutes.

Nutrition Facts : Calories 279.8 calories, Carbohydrate 14.7 g, Cholesterol 78.5 mg, Fat 11.2 g, Fiber 2.9 g, Protein 32.3 g, SaturatedFat 6.2 g, Sodium 1361.6 mg, Sugar 0.9 g

WILMA'S FISH CASSEROLE



Wilma's Fish Casserole image

This casserole can be changed by varying the herbs used to flavor it.

Provided by Wilma Scott

Categories     Seafood     Fish

Time 1h20m

Yield 8

Number Of Ingredients 12

3 cups soft bread cubes
1 onion, minced
1 pinch salt
1 pinch dried basil
1 pinch dried thyme
1 pinch ground savory
1 pinch dried marjoram
2 (10.75 ounce) cans condensed cream of mushroom soup
½ cup butter
½ cup milk
1 ½ pounds haddock fillets
1 cup crushed buttery round crackers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  • Mix the diced bread, onion, salt and herbs together.
  • Combine the soup with milk, stirring until creamy.
  • In the bottom of the prepared dish, layer half of the fish, half of the bread mixture and half of the soup mixture. Repeat layers and cover top with cracker crumbs and dot with butter.
  • Bake uncovered in a preheated oven for 1 hour or until fish is flaky with a fork.

Nutrition Facts : Calories 338.4 calories, Carbohydrate 20.4 g, Cholesterol 80.1 mg, Fat 19.6 g, Fiber 1 g, Protein 19.8 g, SaturatedFat 9.2 g, Sodium 816.1 mg, Sugar 3.6 g

CRISPY CRUNCHY FISH AND CHIPS



Crispy Crunchy Fish and Chips image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 small russet potatoes, washed
3 cups canola plus 2 teaspoons canola oil
Salt and freshly ground black pepper
Nonstick cooking spray
2 cups all-purpose flour, plus 1/2 cup for dredging
2 teaspoons baking powder
2 cups seltzer water
4 tilapia fillets, each fillet sliced in 1/2
Tartar Sauce, recipe follows
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoon seafood seasoning
2 tablespoons pickle relish

Steps:

  • Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
  • Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
  • In a medium pot heat 3 cups of canola oil to 360 degrees F.
  • In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
  • Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
  • Serve immediately with chips and Tartar Sauce on the side.
  • Combine all ingredients in a small bowl and mix until well blended.

"FISH AND CHIPS" CASSEROLE



This isn't your typical fried fish and chips style dish. The fish is baked and the potatoes are scalloped in this dish. It is made with a white sauce that contains crème fraiche and is infused with some fresh thyme and garlic. The very thinly sliced potato topping ends up baking up to be a lovely golden brown and the fish is flaky and tender. This is fairly simple to prepare and a great lighter variation on the standard fish and chips. This comes from a book called "Sunday Casseroles" by Betty Rosbottom, though I have made some very minor changes.

Provided by scherman

Categories     < 4 Hours

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
3/4 cup whole milk
3/4 cup creme fraiche
1 1/2 teaspoons minced garlic (though I use 3 large cloves)
kosher salt
fresh ground black pepper
2 fresh thyme sprigs, push
1 tablespoon chopped fresh thyme (to garnish)
1 lb of 3/4-inch thick cod fish fillets or 1 lb haddock fillet, work well too
1 lb yukon gold potato

Steps:

  • Arrange a rack in the middle of the oven and preheat to 400 degrees. Generously butter a 2 quart shallow baking dish.
  • Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for about 2 minutes. Gradually pour in the milk and the crème fraiche, whisking constantly until the mixture comes to a simmer.
  • Remove from the heat and stir in the garlic, 3/8 tsp of salt and 3/8 tsp of black pepper. Add the thyme and let the sauce infuse with the seasonings for at least 10 minutes. I didn't have fresh available so I used about 1/4 tsp of dried thyme in the sauce and didn't use any additional for garnish.
  • Cut the cod or haddock fillets into 1 inch chunks and pat them dry with paper towels. Place the fish in the prepared baking dish and season with salt and pepper. Remove the thyme sprigs from the sauce (or leave in the dried thyme if you used that instead) and pour half of the sauce over the fish. Stir gently so that all the fish pieces are well coated and spread them evenly in a single layer.
  • Peel the potatoes and cut them crosswise into very thin slices (1/8 inch or less - I used a mandolin to do this). I ended up using less than 1lb once they were thinly sliced as about 2 medium sized potatoes ended up being enough to cover the 2qt. casserole dish even when overlapping a good amount.
  • Arrange the potato slices in a single overlapping layer on top of the fish. Season the potatoes with salt and pepper.
  • Pour the remaining sauce over the potatoes and spread evenly. (Tip: The casserole can be prepared up to this point about 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before baking).
  • Bake the casserole, uncovered, for 45 to 50 minutes. After 30 minutes the potatoes should have just started to brown and the liquids in the dish will be bubbling up slightly. At this point, start checking the casserole often until the potatoes are tender when pierced with a sharp knife and are golden.
  • Arrange a rack in the oven 4 to 5 inches from the broiler and broil the casserole until the potatoes are more browned - 1 to 2 minutes. Watch carefully as the potatoes can burn quickly.
  • Remove casserole from oven and let stand for 5 to 10 minutes and then sprinkle with thyme before serving.

Nutrition Facts : Calories 424.4, Fat 23.2, SaturatedFat 14.1, Cholesterol 126, Sodium 103.4, Carbohydrate 28.9, Fiber 2.2, Sugar 3.4, Protein 25.2

SEAFOOD CASSEROLE AS MADE BY BETSY'S GAMMY RECIPE BY TASTY



Seafood Casserole As Made By Betsy's Gammy Recipe by Tasty image

Take your taste buds on a trip to the East Coast with this creamy casserole from Betsy's grandmother. Get creative by using your favorite seafood, but if you decide to stick with shrimp and scallops, keep an eye on them, as they cook quickly. For extra crunch, don't over-pulse the bread crumbs. Serve the casserole with a light salad and watch as your guests gush over what's sure to be your new summer staple.

Provided by Betsy Carter

Categories     Dinner

Yield 8 servings

Number Of Ingredients 17

1 lb sourdough bread, 1 medium load, roughly torn
8 tablespoons unsalted butter, 1 stick, melted, divided
1 cup shredded cheddar cheese
3 teaspoons kosher salt, divided, plus more to taste
4 cups dry white wine, plus 1 tablespoon, divided
1 lb shrimp, 16/20 count, peeled and deveined
1 lb large scallops
1 lb jumbo lump crabmeat
2 cups half & half
3 tablespoons all-purpose flour
1 teaspoon worcestershire sauce
1 teaspoon paprika
1 tablespoon lemon juice
2 tablespoons ketchup
28 oz artichoke heart, 2 cans, drained and chopped
fresh chive, chopped, for garnish
lemon wedge, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • Spread the bread in a single layer on a rimmed baking sheet and bake for 10 minutes, until lightly toasted. Let cool to room temperature. Leave the oven on.
  • Add the toasted bread to a food processor and pulse until finely ground. You should have about 4 cups (460 G) of bread crumbs.
  • In a large bowl, combine the bread crumbs, 4 tablespoons of melted butter, the cheddar cheese, and 1 teaspoon of salt and toss to combine. Set aside.
  • In a medium pot, combine 4 cups (960 ml) of white wine and a generous pinch of salt and bring to a boil over medium-high heat. Add the shrimp and cook until bright pink, about 1 minute. Use a spider or slotted spoon to transfer the shrimp to a colander to drain.
  • Return the wine to a boil. Add the scallops and cook until just opaque, about 2 minutes. Transfer the scallops to a colander to drain.
  • Chop the shrimp and scallops into bite-size pieces. Transfer to large bowl, along with the crab and 1 teaspoon of salt. Toss to combine.
  • In a liquid measuring cup or medium bowl, whisk together the half-and-half, 3 tablespoons of melted butter, the flour, Worcestershire sauce, paprika, lemon juice, ketchup, remaining tablespoon of white wine, and remaining teaspoon of salt.
  • Brush the remaining tablespoon of melted butter in a 9 x 13-inch (22 x 33 cm) baking dish.
  • Scatter the artichokes in an even layer over the bottom of the baking dish. Scoop the seafood mixture over the artichokes. Pour the sauce over the seafood. Top with the bread crumb mixture.
  • Bake the casserole for 20-25 minutes, or until bubbling and golden brown.
  • Top with chives and serve with lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 842 calories, Carbohydrate 61 grams, Fat 40 grams, Fiber 6 grams, Protein 52 grams, Sugar 6 grams

BAKED FISH 'N' CHIPS



Baked Fish 'n' Chips image

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

1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional

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

BREADED FISH STICK CASSEROLE



Breaded Fish Stick Casserole image

Put those frozen breaded fish sticks to delicious use! This easy Breaded Fish Stick Casserole with rice and veggies takes just minutes to assemble and serves six.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 6 servings

Number Of Ingredients 7

2 cups boiling water
2 cups instant brown rice, uncooked
3 cups frozen peas and carrots
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1/2 cup water
1/2 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese
24 frozen breaded fish sticks

Steps:

  • Heat oven to 400°F.
  • Pour boiling water over rice in 8-inch square baking dish. Cover with plastic wrap. Let stand 5 min. Uncover.
  • Spoon vegetables over rice. Mix soup and water until blended; pour over vegetables. Sprinkle with half the cheese. Top with fish sticks; sprinkle with remaining cheese.
  • Bake 35 min. or until heated through.

Nutrition Facts : Calories 360, Fat 13 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 14 g

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