CHIPS AND FISH
Steps:
- Heat oven to 200 degrees F.
- Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
- Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
- In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
- Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
- Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
- Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.
GOUSTO'S FEEL GOOD FISH 'N CHIPS RECIPE
Fish and chips aren't just for Friday - you'll want to eat Gousto's recipe every day of the week! On the table in just 30 minutes and 2 of your 5-a-day.
Provided by GoodtoKnow
Categories Dinner
Time 30m
Yield Serves: 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7. Cut the potatoes (skins on) into thin chips. Add the chips to a baking tray with a generous drizzle of vegetable oil and a pinch of salt. Give everything a good mix up and put the tray in the oven for 20-25 min or until crisp.
- Meanwhile, chop the chives finely. Combine the chopped chives with the panko breadcrumbs and a generous pinch of salt in a small bowl. Add a generous drizzle of olive oil and stir it together until all of the breadcrumbs are coated in the oil - this is your chive crumb
- Add the basa fillets to a separate baking tray and pat them dry with kitchen paper. Top the fish evenly with the chive crumb and press it into the fish using the back of a spoon. Put the tray in the oven for 12-15 min or until golden and cooked through
- While the fish is cooking, combine the juice of half a lemon with the mayonnaise in a small bowl. Season with a pinch of salt and pepper - this is your lemony mayo.
- Boil a kettle. Top, tail, peel and chop the carrots into batons.
- Add the carrot batons to a pot with plenty of boiling water over a high heat. Once boiling, cook for 1 min. Trim the green beans, then add the green veg and cook for a further 3-4 min or until tender with a bite. Once done, drain the vegetables and return them to the pot with a knob of butter. Keep covered until serving.
- Cut the remaining lemon into wedges. Serve the breaded fish with the chips, vegetables and lemony mayo to the side. Garnish with a wedge of lemon and enjoy! From recipe box company Gousto's Everyday Favourites range. Gousto delivers precise ingredients and easy-to-follow recipe cards, with free delivery, 40 weekly recipes and prices from £2.98 per person. More information at www.gousto.co.uk
Nutrition Facts : @context https
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
FISH AND CHIPS
This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my recipe #211611 and my recipe #211428, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
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).
FISH N CHIPS
This is an alteration to Alton Brown's Chips N Fish recipe. I think the addition of the whole wheat flour adds a lot of extra flavor . I know that Alton Brown insists that a cast iron dutch oven is the best way to go for deep frying. But in my opinion, get an electric deep fryer with a basket and a digital temperature control. Watch the Good Eats "Man Food" episode for tips on selecting a good deep fryer. I posted the cooking time as 1 hour, because if you are using the dutch oven set up on an electric stove top, it takes awhile to heat up that much oil and for the heat to rebound between batches. Try this with Recipe #331490
Provided by ROV Chef
Categories Halibut
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Cut up the potatoes into evenly size strips and keep them in water until you're ready to cook. This can be done days in advance. Cut potatoes will hold for days if they're kept in water.
- Mix the beer batter ingredients together and let it sit in the fridge for at least 15 minutes. Can be made up to an hour ahead of time. Yes I know that 14 ounces of beer is 1 bottle plus a quarter cup, but it's needed to thin the batter out because of the whole wheat flour. Drink the rest of the bottle.
- Heat oil to 320 degrees and cook the potatoes in small batches for 2 to 3 minutes, or until they'r are soft and floppy. Set them aside to drain and cool.
- Once all your potatoes are par-cooked, crank the heat up to 375 degrees and cook the potatoes till they're golden and crispy. Place the cooked fries on a draining rack in the oven set to warm.
- Set the oil temp to 350 and get ready to fry the fish.
- Cut the fish into flat filets and dust them in the corn starch. Shake off the excess and add to the batter in small batches.
- When fish is evenly coated in batter slowly. Use your bare hands for this, they are the best tool for the job. Trust me, you wont get burnt unless you dunk your entire hand in the oil. Submerge each piece, one at a time into the hot oil. Wait for it to start bubbling and puffing up a bit before you let go.
- Cook the fish for about 2 minutes and then roll them over and cook for another 2 minutes. Remove the fish from the oil and place on a draining rack in the warm oven while you cook each batch of fish. Should take 4 to 6 batches, depending on how big your frying rig is.
- Serve with malt vinegar and tartar sauce. Try putting some malt vinegar in a spray bottle so you can mist an even coat on the fish.
Nutrition Facts : Calories 6393, Fat 650.7, SaturatedFat 110, Cholesterol 97.5, Sodium 945.5, Carbohydrate 99.7, Fiber 10.8, Sugar 2.4, Protein 53.9
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