Rachael Rays Italian Fish N Chips Recipes

FISH FRY

Fish Fry image

Provided by Rachael Ray : Food Network

Time 22m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.
Suggested: 3 disposable pie tins .

RACHAEL RAY'S ITALIAN FISH 'N' CHIPS

Rachael Ray's Italian Fish 'n' Chips image

We tried it the other day and really enjoyed this version of a "fish and chips" dinner. I especially liked the crumb coating used to cook the fish in.

Provided by TasteTester

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 thin-skinned white potatoes (not russets)
7 tablespoons extra virgin olive oil, plus some for drizzling
6 garlic cloves, skinned and crushed
2 tablespoons finely chopped fresh rosemary (3-4 sprigs)
salt and black pepper
4 (6 -8 ounce) red snapper fillets
1/2 cup cornmeal
1/4 cup all-purpose flour
1/2 cup grated parmigiano-reggiano cheese
1 lemon, juice and zest of
4 plum tomatoes, halved, seeded and chopped
Italian parsley, chopped (about a handful)
4 scallions, with white and green parts finely chopped (green onions)

Steps:

Heat the oven to 500 degrees.
Halve the potatoes lengthwise, then cut each half into 5 wedges. Place the potatoes on a baking sheet and drizzle with about 3 tablespoons of the olive oil. Add the crushed garlic to the potatoes and sprinkle with the rosemary; season with salt and pepper. Toss the potatoes and garlic to evenly coat in the olive oil and seasonings, then roast for 25 minutes or until tender and golden at the edges.
Once the potatoes have cooked for about 12 minutes, heat the remaining 1/4 cup of extra-virgin olive oil in a skillet over medium-high heat. Season the fish with salt and pepper.
Combine the cornmeal, flour, cheese and the lemon zest on a plate, and coat the fish evenly. Add the fish to the skillet skin side up and cook until deeply golden brown on both sides, turning occasionally, about 8 minutes total.
While the fish cooks combine the tomatoes, parsley, scallions, lemon juice and a drizzle of olive oil in a small bowl. Season the sauce with salt and pepper to taste.
Serve the fish with a little of the sauce on top and with the potatoes alongside.

Nutrition Facts : Calories 696.4, Fat 30.3, SaturatedFat 5.8, Cholesterol 87, Sodium 605.4, Carbohydrate 51.6, Fiber 5.4, Sugar 3.6, Protein 54.2

RACHAEL RAY'S ITALIAN CHICKEN AND DUMPLINGS

Rachael Ray's Italian Chicken and Dumplings image

I saw Rachel prepare this on 30 Minute Meals today and think it is a great way to use some of the basil growing in my garden. Looks yummy!

Provided by Cook4_6

Categories Chicken

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

5 tablespoons extra virgin olive oil, divided
2 lbs chicken tenderloins, diced into bite-sized pieces
salt & freshly ground black pepper
4 tablespoons butter, divided
12 large white mushrooms, sliced
1 cup carrot, shredded store bought
1 cup celery, from the heart very thinly sliced (4 ribs)
1 -2 fresh bay leaf
3 tablespoons all-purpose flour
3 cups chicken stock, divided
1 cup basil leaves
1 garlic clove
3/4 cup fresh parsley leaves
1/2 cup pine nuts, lightly toasted
1 cup parmigiano-reggiano cheese, grated
1 lemon, zest of
2 (10 -12 ounce) packages fresh gnocchi

Steps:

Place a large pot of water on to boil for gnocchi.
Heat a pot with 1 tablespoon extra-virgin olive oil, a turn of the pan, over medium-high heat. Add chicken, season with salt and pepper, and lightly brown. Remove to a plate and add another tablespoon of olive oil and 2 tablespoons butter and heat. Add mushrooms, carrots, celery, and bay leaf, season with salt and pepper. Soften 5 minutes, sprinkle in flour and cook 2 minutes. Whisk in 2 1/2 cups stock, slide the chicken back into the pot and simmer to allow sauce to thicken.
Place the remaining 1/2 cup stock in food processor with basil, parsley, garlic, pine nuts and cheese, salt and pepper. Turn processor on and pour in the remaining few tablespoons oil.
Melt 2 tablespoons butter in a skillet over medium heat with the zest of 1 lemon.
Salt cooking water and drop gnocchi in the water, cook until the gnocchi floats, drain and add to the lemon butter and season with salt and pepper, to taste. Toss the gnocchi 2 to 3 minutes in lemon butter until light golden at edges.
Turn heat off chicken and stir in pesto sauce. Serve the chicken in shallow bowls and top with lemon butter dumplings.

Nutrition Facts : Calories 834.1, Fat 51.9, SaturatedFat 15.6, Cholesterol 182, Sodium 906.2, Carbohydrate 21.1, Fiber 3.5, Sugar 7.2, Protein 71.5

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