Healthy Fish And New Potato Chips Recipes

HEALTHIER FISH AND CHIPS

Steps:

• Heat the oven to 200C/fan oven 180C/gas 6. Toss the potato with 1 tbsp oil, paprika and some seasoning. Put on a baking tray and cook for 30 minutes, turning once, until golden and tender.
• Mix the breadcrumbs and lemon zest, season then tip onto a plate. Put the flour on another plate and the egg in a shallow bowl.
• Dust the fish in the flour, dip in egg, then coat in breadcrumbs. Heat 1 tbsp oil in a large non-stick frying pan and fry the fish for 2 minutes on each side until it is crisp and golden brown. Transfer the to a baking tray and cook on a shelf above the chips for 8-10 minutes depending on thickness. Serve with chips and lemon wedges.

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.

SALT-AND-VINEGAR POTATO CHIP FISH

Steps:

• Preheat oven to 400°F.
• Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

CRISPY FISH AND CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
• Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
• Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
• Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
• Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

HEALTHY BAKED POTATO CHIP FISH

Steps:

• Cut fish into serving-size pieces.
• Place milk in a shallow bowl.
• In another shallow bowl, combine potato chips, parmesan cheese, thyme, garlic powder, pepper.
• Dip fish in milk, then with the potato chip mixture.
• Sprinkle a greased 8-inch square baking dish with crumbs; drizzle with butter.
• Bake uncovered at 500 degrees for 12-14 minutes or until fish flakes easily with a fork.

HEALTHY FISH AND NEW POTATO CHIPS

Steps:

• Preheat the oven to 190°C/170°C/Gas 5.
• Peel and chop the potatoes into small sticks. Bring a large saucepan of salted water to the boil and par boil the potatoes for 5 mins.
• Place the breadcrumbs in a bowl and add the lemon zest, chopped parsley, salt and pepper. Melt 10g of butter and stir through the breadcrumb mixture to combine.
• Take a large oven tray, pour in the vegetable oil and place in the oven.
• Place the fish fillets on a small oven tray. Season and pop a knob of butter on each and cover with foil.
• Remove the large oven tray and add the potatoes. Mix around to coat in the oil, then season.
• Place both trays in the oven.
• After 15 mins remove the foil from the fish and cover each fish with the breadcrumbs.
• At the same time, give the chips a shake. Place the uncovered fish back in the oven for a further 10-15 mins until the chips are cooked and the breadcrumbs golden.
• Meanwhile make the crushed peas. Add the peas to boiling water. Once cooked, slightly mash and add the mint sauce.
• Serve with a slice of lemon and the tartare sauce topped with extra capers.

HEALTHIER HOMEMADE POTATO CHIPS

Steps:

• Place oven rack in center of oven and preheat oven to 350 F. Arrange potato slices directly onto oven rack in a single layer. Bake until golden brown and crispy, about 8-10 minutes. Place in serving bowl and sprinkle lightly with vinegar, chili, salt and pepper.

FISH AND CHIPS

Steps:

• To make the chips: Peel potatoes. Square each end and sides. Cut each into 3/4-inch slices. Stack slices. Cut into 3/4-inch sticks. Place in a bowl of cold water to soak for 30 minutes. Soaking removes starch, so potatoes will be crisp when deep fried. Heat vegetable oil to 350 degrees in a deep-fat fryer.. Drain potatoes, pat dry using paper towels. Remember to dry thoroughly, any excess water will splatter when they are added to the oil.
• Dip frying basket in oil (this prevents potatoes from sticking to it), add potatoes. Lower basket into oil. Deep fry till just tender when pierced, and are starting to brown, 5-7 minutes. Lift basket out of oil, let potatoes drain. They are now partially cooked. After fish has been cooked, place the potatoes back in fryer basket, fry till hot, golden brown, 1-2 minutes. Drain on paper towels.
• For the fish: Sift baking powder with flour, place in a large bowl. Make a well in the middle of the flour, add oil and beer, stir with a wooden spoon. Gradually add milk until incorporated. Do not overmix. Batter will become elastic. Let batter stand for 30-35 minutes, till thickened.
• When ready to batter fish, in a copper bowl, whisk egg whites till stiff peaks form. Gently fold stiff whites into batter, using wooden spoon, until combined.
• Using a two pronged fork, dip a fillet in batter, turning to coat thoroughly. Hold it over the bowl, so excess batter can drip off. Lower fillet into hot oil, turning once, fry till golden and crisp, 6-8 minutes. Remove to baking sheet lined with paper towel, and keep warm in the oven as you fry the rest. To serve, sprinkle chips with salt, decorate fish with lemon wedges. Serve with tartar sauce malt vinegar.
• Recommended Drink: Bass Pale Ale

INSTEAD OF FRYING FISH

Steps:

• Cut fish into serving-size pieces. Place milk in a shallow bowl. In another shallow bowl, combine the potato chips, Parmesan cheese and thyme. Dip fish in milk, then roll in potato chip mixture., Sprinkle a greased 9-in. square baking pan with bread crumbs. Place fish over crumbs; drizzle with butter. Bake, uncovered, at 500° for 12-14 minutes or until fish flakes easily with a fork.

POTATO CHIP FISH

Steps:

• Preheat oven to 400 degrees.
• Pour salad dressing in a bowl, then dip each fillet into the dressing, coating both sides.
• Arrange in a single layer on a greased cookie sheet.
• Crush the potato chips in a large zip-top plastic bag using a rolling pin.
• Sprinkle the chips evenly over the fish.
• Top with shredded cheese.
• Bake at 400 degrees for about 20 minutes, until fish flakes when you test it with a fork.

FISH AND CHIPS

Steps:

• Preheat oven to 450°F.
• Peel potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.
• In large bowl mix half of the oil, cumin, salt and pepper, the full amount of the turmeric and garlic. Toss potato wedges in the mix.
• Arrange on greased rimmed baking sheet. Bake until crispy and golden brown, turning potatoes once or twice, for about 20 minutes.
• Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper.
• Press fish into flour mixture, turning to coat; shake off excess.
• In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about 7 minutes.
• Add spinach if you wish; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.