Fried Fish With Smashed 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

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.

FRIED FISH WITH SMASHED CHIPS



Fried Fish With Smashed Chips image

Make and share this Fried Fish With Smashed Chips recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Low Cholesterol

Time 3h

Yield 6 serving(s)

Number Of Ingredients 11

1 2/3 cups all-purpose flour
1 tablespoon baking powder
2 cups wheat beer, cold, good quality
2 lbs baby potatoes, red-skinned
fine sea salt
6 tablespoons butter, unsalted, melted
pepper, freshly ground
vegetable oil, for deep-frying
3 lbs haddock, center-cut, cut into thick strips
1/3 cup parsley, roughly chopped
malt vinegar, for serving (optional)

Steps:

  • Whisk the flour and baking powder ina medium bowl and make a well in the center. Gradually whisk the beer into the well to make a smooth, thin batter. Cover and refrigerate at least 1 hour. (You can make the batter up to 12 hours in advance; it gets better the longer it sits.).
  • Preheat the oven to 400 degrees. Cover the potatoes with water in a medium pot and add a pinch of salt. Bring to a boil over medium-heat and cook until fork-tender, about 20 minutes. Drain and pat dry. Toss the potatoes with the melted butter and spread on a baking sheet. Slightly flatten each potato with a spatula(do not mash completely) and season with salt and pepper. Roast in the oven until crisp and golden, 15 to 20 minutes.
  • Meanwhile, heat 2 inches of vegetable oil in a heavy-bottomed pot over medium heat until a deep-fry thermometer registers 375 degrees. Season the fish all over with salt and pepper. Working in batches, dip the fish into the batter, let the excess drip off and lower into the hot oil Fry until evenly brown, turning with tongs, about 2 minutes per side. Transfer to paper-towel-lined plate to drain.
  • Transfer the potatoes to bowls or plates along with the fried fish. Sprinkle with the parsley and serve with malt vinegar, if desired.

Nutrition Facts : Calories 935.9, Fat 14.1, SaturatedFat 7.8, Cholesterol 198.3, Sodium 504.3, Carbohydrate 79.6, Fiber 4.7, Sugar 1.9, Protein 65

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