CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
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.
Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g
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 & CHIPS WITH MUSHY PEAS
Make this take-away classic in your kitchen, healthier than your local chippy and just as tasty
Provided by Good Food team
Categories Dinner, Main course, Supper, Treat
Time 50m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
- Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
- Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.
Nutrition Facts : Calories 484 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 42 grams protein, Sodium 1.09 milligram of sodium
CRISPY FISH & CHIPS
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown., Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray., Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 698mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
CRISPY FISH AND CHIPS
Use Cod a nice hearty white fish! Make sure the potatoes are towel dried before frying. You can save time and fry in 2 pans.I like the malt vinegar, but you can serve with tartar sauce. If you have left over batter dip a sliced sweet onion and fry (Onion Rings) ** Thes are accepted for the Cajun Region based on the seasonings used as they are very indicative of the way Fish and Chips is made in Louisiana**
Provided by Rita1652
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 2574.1, Fat 221, SaturatedFat 28.8, Cholesterol 124.7, Sodium 278.4, Carbohydrate 89.2, Fiber 9.7, Sugar 3, Protein 62.2
LOW FAT CRISPY FISH AND CHIPS
This is a fantasticly low fat recipe. It is a lovely way to have takeaway at home, and is incredibly easy to make. You can involve children in crushing the rice crackers, they seem to really enjoy that step.
Provided by Sassy Syrah
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 267.8, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 32.8, Carbohydrate 55.7, Fiber 5.9, Sugar 2.1, Protein 8.2
SUPER CRISPY FISH AND CHIPS
I haven't made this yet, but I love great fish & chips! This recipe comes from Barry C. Parsons. Here's what was said: After years of his experimenting he perfected his homemade version of fish and chips by using part rice flour in the batter recipe for a guaranteed crunch. You can find it at:
Provided by Cathy Evans Mauricio
Categories Fish
Time 20m
Number Of Ingredients 18
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.
CRISPY FISH 'N' RAINBOW CHIPS
Steps:
- Preheat the oven to 425 degrees F.
- Peel the beets and slice them into thin wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Cut the sweet potatoes in half crosswise and cut each half into 8 wedges. Toss with 1 tablespoon olive oil, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to coat. Repeat the same process with the russet potatoes.
- Arrange half of the beets on one-quarter of a baking sheet. Arrange half of the sweet potatoes on another one-quarter of the baking sheet, followed by half of the russet potatoes. Leave the last one-quarter of the baking sheet empty. Repeat with the remaining beets, sweet potatoes and russet potatoes on a second baking sheet, leaving the last one-quarter of the sheet empty. Cook the beets and potatoes, flipping them occasionally with tongs, until the potatoes are golden and softened, about 30 minutes.
- Remove from the oven and add 4 fish fillets to each empty quarter of the baking sheets. Return to the oven and continue cooking the vegetables while you cook the fish according to the package instructions.
- Meanwhile combine the mayonnaise, relish, mustard and lemon juice in a medium bowl to make a tartar sauce. Divide the fish fillets and vegetables among 4 plates, sprinkle with the parsley and serve with the tartar sauce and lemon wedges.
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