Best Crispy Fish And Chips Recipes

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.

CRISPY CRUNCHY FISH AND CHIPS

Steps:

• Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
• Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
• In a medium pot heat 3 cups of canola oil to 360 degrees F.
• In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
• Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
• Serve immediately with chips and Tartar Sauce on the side.
• Combine all ingredients in a small bowl and mix until well blended.

CRISPY FISH AND CHIPS

Steps:

• Preheat oven to 250°F.
• Prepare batter: Mix flour, cornmeal, old bay, and salt together.
• Add ale and mix well.
• Batter should be thin.
• Heat oil in deep fryer.
• DO NOT FILL TO TOP.
• The potatoes and the fish will cause the oil to bubble.
• Allow room for the oil to rise.
• Cook 1/4 of the potatoes until golden brown, about five minutes.
• Drain on paper towels.
• Place in warmed oven.
• Repeat process until potatoes are done.
• Season with salt and pepper.
• Dip fish in batter, allowing excess to drip off.
• Fry in batches until golden brown, about 5 to 8 minutes.
• Drain on paper towels.
• Keep warm in oven until all fish are cooked.
• Season with salt and pepper.
• Serve with a sprinking of malt vinegar.

LOW FAT CRISPY FISH AND CHIPS

Steps:

• Preheat oven to 200°C Remove any skin or bones from fish.
• Crush the rice crackers to a rustic crumb.
• Dust fish with flour, dip in egg, and coat with cracker crumbs.
• Spray both sides with olive oil spray.
• Place on baking tray and bake for about 10 minutes, until cooked through and golden.
• For the chips:.
• Wash and peel the potatoes.
• Cut into chip shapes about 1.
• 5cm thick.
• Spray with the olive oil spray.
• Sprinkle with the seasoning and toss slightly.
• Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.

SUPER CRISPY FISH AND CHIPS

Steps:

• 1. To prepare the fish batter: Combine dry ingredients.
• 2. Add the egg and soda water & whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
• 3. Cut the fish into about 8 pieces. Season the fish with salt & pepper on both sides.
• 4. Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter & carefully drop them into deep fryer filled with oil & preheated to 375* F.
• 5. Fry a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
• 6. If you have to fry the fish in more than one batch at a time, hold the fish in a 200* F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent from getting soggy.
• 7. LIME & CAPER TARTER SAUCE Stir ingredients together until blended well. Let sit in fridge for an hour or more to let the flavor meld before serving with the fish.

CRISPY FISH AND TARO 'CHIPS' WITH GUAVA DIPPING SAUCE

Steps:

• In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor.
• In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt.
• On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.