Lemon Pepper Fish And Chips Recipes

LEMON PEPPER CRUMBED FISH WITH CHIPS & GARLIC AIOLI

Steps:

• Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm chips. Place the chips on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Bake on the top shelf of the oven until tender, 20-25 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time!
• While the chips are baking, roughly chop the tomato. Slice the lemon (see ingredients list) into wedges. In a medium bowl, combine a generous squeeze of lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and a pinch of salt and pepper. Set aside.
• In a shallow bowl, combine the plain flour, the salt and lemon pepper spice blend. In a second shallow bowl, add the milk. In a third shallow bowl, place the panko breadcrumbs (see ingredients list). Dip the white fish fillets into the flour mixture, followed by the milk, and finally in the panko breadcrumbs. Set aside on a plate.
• When the chips have 10 minutes cook time remaining, heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, add the crumbed fish and cook until golden and just cooked through, 2-3 minutes each side. Transfer to a plate lined with paper towel. TIP: Add extra oil if needed so the fish doesn't stick to the pan. TIP: The fish is cooked through when the centre turns from translucent to white.
• Just before serving, add the mixed salad leaves and tomato to the medium bowl with the lemon dressing. Toss to coat.
• Divide the lemon pepper crumbed fish, chips and salad between plates. Serve with the garlic aioli and any remaining lemon wedges.

FISH AND CHIPS

Steps:

• Heat oil in large pot or in an electric deep-fryer to 350 degrees F.
• In a bowl, combine the flour, baking powder, beer, eggs and half of the salt, pepper, and Essence. Whisk until smooth. Refrigerate for at least 15 minutes and up to 1 hour.
• Dredge the fish in the rice flour. Working in small batches, submerge the fish in the batter and carefully place into the hot oil. Fry the fish until golden brown on the first side, about 2 minutes, then flip and cook until golden on the second side, 1 to 2 minutes longer. Remove the fish from the fryer and transfer to a wire rack positioned over paper towels or newspaper so that the fish can drain. Season, to taste, with some of the remaining salt, pepper, and Essence. Repeat the process for the remaining of the fish.
• Serve the fish and chips with slices of lemon or pepper vinegar.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.
• Rinse cut potatoes in a large bowl with lots of cold running water until water becomes clear. Cover with water by 1-inch and cover with ice. Refrigerate at least 30 minutes and up to 2 days.
• In a 5-quart pot or Dutch oven fitted with a candy or deep-frying thermometer, (or in an electric deep-fryer), heat oil over medium-low heat until the thermometer registers 325 degrees F. Make sure that you have at least 3 inches of space between the top of the oil and the top of the pan, as fries will bubble up when they are added.
• Drain ice water from cut fries and wrap potato pieces in a clean dishcloth or tea towel and thoroughly pat dry. Increase the heat to medium-high and add fries, a handful at a time, to the hot oil. Fry, stirring occasionally, until potatoes are soft and limp and begin to turn a blond color, about 6 to 8 minutes. Using a skimmer or a slotted spoon, carefully remove fries from the oil and set aside to drain on paper towels. Let rest for at least 10 minutes or up to 2 hours.
• When ready to serve the French fries, reheat the oil to 350 degrees F. Transfer the blanched potatoes to the hot oil and fry again, stirring frequently, until golden brown and puffed, about 1 minute. Transfer to paper lined platter and sprinkle with salt and pepper, to taste. Serve immediately.

LEMON-BATTER FISH

Steps:

• Combine 1 cup flour, baking powder, salt and sugar. In another bowl, combine egg, water and 1/3 cup lemon juice; stir into dry ingredients until smooth. , Place remaining lemon juice and remaining flour in separate shallow bowls. Dip fillets in lemon juice, then flour, then coat with egg mixture., In a large skillet, heat 1 in. oil over medium-high heat. Fry fillets until golden brown and fish flakes easily with a fork, 2-3 minutes on each side. Drain on paper towels. If desired, serve with lemon wedges.

LEMONY STEAMED FISH

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 6 foil squares large enough for each fillet.
• Center fillets on the foil squares and sprinkle each with dill weed, onion powder, parsley, paprika, seasoned salt, lemon pepper, and garlic powder. Sprinkle lemon juice over each fillet. Fold foil over fillets to make a pocket and fold the edges to seal. Place sealed packets on a baking sheet.
• Bake in the preheated oven until fish flakes easily with a fork, about 30 minutes.

HOMEMADE LEMON PEPPER SEASONING

Steps:

• Preheat toaster oven to lowest setting.
• In a large bowl, combine lemon zest and black pepper. Cover metal pan fitted for toaster oven with foil and spread mixture evenly in pan. Allow to bake low and slow until zest is completely dried. Mine took about 26-30 minutes.
• Transfer lemon-pepper mixture to a bowl. Using the back of a spoon (or spice grinder if you have one), crush mixture until desired texture is achieved. Mix in salt, 1 tsp at a time. Continue to add salt until you have the right balance to fit your taste.
• Notes.
• Depending on size of lemons, you may need more lemons.
• If you want more of a lemon taste, reduce pepper or add more lemon zest.
• Seasoning may be kept in an air tight container for a few months.