Ww Fish And Chips Recipes

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.

WW FISH AND CHIPS

Steps:

• Pour the buttermilk into a zip-lock bag or marinating dish, add fish, turning to coat fish.
• Refrigerate for at least 30 minutes or up to 2 hours, turning bag or fish occasionally.
• Preheat oven to 425 degrees Fahrenheit.
• Line two rimmed cookie sheets with foil, placing a rack in one of the pans.
• Spray the second pan with Pam or your favorite cooking spray, preferably one with olive oil.
• Add potatoes to pan (sprayed with Pam) and sprinkle them with 1/2 teaspoon paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper; tossing to coat.
• Spread potatoes evenly in pan and spray with Pam (with olive oil).
• Bake potatoes for 30 minutes.
• While potatoes are cooking, in a pie pan or on a sheet of wax paper combine the cornmeal, Old Bay Seaoning, and the remaining spices (1/4 tsp paprika, 1/4 tsp salt and 1/4 tsp pepper).
• In a second pie pan or bowl beat egg whites until frothy.
• Remove fish fillets from buttermilk, discarding buttermilk.
• Dip fish in the egg whites, coating both sides of fish, and then in the cornmeal mixture, shaking off excess.
• Transfer fish to a clean sheet of wax paper of a plate.
• Spray both sides of fish with Pam and then transfer fish to the pan with the rack, placing fish on top of the rack.
• Repeat with remaining fish.
• Bake fish until done about 15 minutes or when fish is golden broth and opaque in the center.
• While fish and potatoes are cooking, make the tartar sauce by combining the tartar sauce ingredients; mayonnaise, scallion, pickle, and lemon juice, in a small bowl.
• Serve fish with potatoes and tartar sauce.

FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
• Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

TRADITIONAL FISH AND CHIPS

Steps:

• Heat oil in a countertop deep-fryer to 250 degrees F.
• Rinse the potatoes in cold water and pat each chip with paper towels until absolutely dry. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Scoop up the chips, shake off the excess oil and set aside. Turn up the heat on the fryer to 350 degrees F.
• In a large bowl, mix together the flour, baking soda, vinegar and 3 heaping tablespoons salt until pasty. Add 2 cups water and whisk until there are no lumps. Refrigerate the batter for 15 minutes.
• Preheat the oven to 200 degrees F. Fill a second bowl with flour and season with salt. Sprinkle the fish fillets on both sides with salt and pepper, then dredge in the flour, making sure each fillet is completely covered.
• Working in batches, shake off the excess flour from the fillets and dip them into the cooled batter. Let excess batter drip back into the bowl before gently lowering the fillets into the fryer. Fry until the batter is golden brown and the fish is just cooked through but still tender and juicy, 4 to 5 minutes. Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm.
• When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt.
• Serve the fish and chips with malt vinegar and tartar sauce on the side.

TRADITIONAL BRITISH FISH AND CHIPS

Steps:

• For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
• Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
• When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
• For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
• For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
• For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
• Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

CRISPY FISH AND CHIPS

Steps:

• Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
• Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
• Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
• Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
• Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
• Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.

BAKED FISH 'N' CHIPS

Steps:

• In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

CORNMEAL-BATTERED FISH AND CHIPS - WW CORE

Steps:

• Preheat oven to 400ºF.
• Coat a large baking sheet with cooking spray.
• In a shallow dish, combine 1 1/2 cups of cornmeal, milk, zest, basil, oregano, salt, pepper and Old Bay (if using).
• Mix well to make a thick batter. (It is helpful to let batter sit for a bit to let all the milk get absorbed).
• Salt and pepper the fish fillets to taste on both sides.
• Dust fish with additional 2 Tbsp cornmeal and shake off any excess; This will help cormeal batter to stick.
• Affter milk is absorbed and cornmeal batter has thickened, stir once more to combine well.
• Add fish to batter and turn to coat both sides.
• Place fish on prepared baking sheet and spoon over any remaining batter, making an even coating.
• Place potatoes in a large bowl and add vinegar, salt and pepper; toss to coat. Arrange potatoes next to fish on baking sheet.
• Bake until potatoes and fish are fork-tender and cornmeal batter just starts to crack, carefully flipping fish once, about 30 to 35 minutes.

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.