Flanders Fish N Chips Recipes

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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

TYLER FLORENCE'S ULTIMATE FISH AND CHIPS



Tyler Florence's Ultimate Fish and Chips image

I got this off the food network site. I haven't tried these but my hubby loves fish and chips. He grew up overseas and used to be able to get them regularly. I showed him several recipes, including zaar ones, and this was the one he said to make!

Provided by Jessica K

Categories     Potato

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 17

vegetable oil, for deep frying
4 large russet potatoes
2 cups flour
1 tablespoon baking powder
1 teaspoon salt, plus more for seasoning
1/2 teaspoon fresh ground black pepper, plus more for seasoning
1 large egg, lightly beaten
1 (12 ounce) can soda water
1/2 cup rice flour, for dredging
2 (8 ounce) cod fish fillets or 2 (8 ounce) haddock fillets, cut in 1/2 on an angle
malt vinegar, for serving
1 cup mayonnaise
1 tablespoon capers, chopped
1 tablespoon cornichon, chopped
2 tablespoons flat leaf parsley, finely chopped
1/2 lemon, juiced
1 dash hot sauce

Steps:

  • Heat 3 inches of the oil in a deep fryer. Or you can 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.
  • Put the chips back in the fryer for 4 to 5 minutes until crispy and brown. Take out and drain.
  • 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.
  • Now submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown.
  • Remove and drain the fish with the chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
  • Tartar Sauce (about 1-1/4 cups): In a small mixing bowl, combine all tartar sauce ingredients. Chill before serving to let the flavors combine.

Nutrition Facts : Calories 1240.8, Fat 30.5, SaturatedFat 4.9, Cholesterol 147.9, Sodium 1982.5, Carbohydrate 192.1, Fiber 14.3, Sugar 9.5, Protein 50.4

FLANDERS FISH 'N CHIPS



Flanders Fish 'n Chips image

I live in a beach town in CT and this recipe is from Flanders Fish Market, a local spot made famous on Food Network a couple of years ago. This place is the best seafood restaurant around. *Note: You can use cod,haddock or any white fish of your choice

Provided by FeelinYummy

Categories     European

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

1 cup vegetable oil
8 ounces cod fish fillets
2 cups flour
1 cup cornmeal
1 egg
1 cup milk
1/2 cup water
1 lemon, cut into wedges
1 cup mayonnaise
1/2 cup sweet relish or 1/2 cup dill relish
1/3 cup onion, grated
4 dashes hot red pepper sauce
2 teaspoons blackening seasoning

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.

Nutrition Facts : Calories 1203.9, Fat 79.9, SaturatedFat 12.1, Cholesterol 101.3, Sodium 765.8, Carbohydrate 103.1, Fiber 5.7, Sugar 9.7, Protein 23.8

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