Best Crispy Fish Chips Recipes

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CRISPY BEER BATTER FISH & CHIPS



Crispy Beer Batter Fish & Chips image

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

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

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



Crispy Batter for Fish & Chips image

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

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup water, ice cold
400 g cod fish fillets

Steps:

  • Mix ingredients together.
  • Dip cod into batter.
  • Deep fry at 425F until cooked.

CRISPY FISH AND CHIPS



Crispy Fish and Chips image

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

Provided by oldmanwendel

Categories     Seafood     Fish

Time 1h50m

Yield 4

Number Of Ingredients 14

Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1 egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

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



Crispy Crunchy Fish and Chips image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 small russet potatoes, washed
3 cups canola plus 2 teaspoons canola oil
Salt and freshly ground black pepper
Nonstick cooking spray
2 cups all-purpose flour, plus 1/2 cup for dredging
2 teaspoons baking powder
2 cups seltzer water
4 tilapia fillets, each fillet sliced in 1/2
Tartar Sauce, recipe follows
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoon seafood seasoning
2 tablespoons pickle relish

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



Crispy fish & chips with mushy peas image

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

400g baking potato
2 tsp olive oil
2 slices white bread
2 white fish fillets, such as haddock, hoki, pollock
1 tbsp plain flour , seasoned
1 egg , beaten
140g frozen pea with mint
2 tbsp crème fraîche

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



Crispy Fish & Chips image

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

4 cups frozen steak fries
4 salmon fillets (6 ounces each)
1 to 2 tablespoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup panko bread crumbs
Cooking spray

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



Crispy Fish and Chips image

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

1/2 cup flour
1/2 cup cornmeal
4 -6 ounces beer
1/8 teaspoon salt
1/2 teaspoon Old Bay Seasoning
4 cups vegetable oil (for frying)
4 large russet potatoes, cut potatoes in even, finger-sized pieces
2 lbs fish fillets, cut in half, crosswise

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



Low Fat Crispy Fish and Chips image

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

4 (175 g) sea bream fillets (use any white fish you prefer)
100 g plain rice crackers
1/2 cup flour, for dusting
1 egg, lightly beaten
1 kg old potato
1 tablespoon moroccan mixed spice (use any combo of dried herbs and spices that you like)
olive oil flavored cooking spray

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



Super Crispy Fish and Chips image

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

2 pounds of boneless skinned cod fillets
canola oil or peanut oil for deep frying
FOR THE FISH BATTER
1 c. all-purpose flour
1 c. rice flour
1 t. salt
1/2 t. freshly ground black pepper
1 large egg, lightly beaten
2 1/4 c. cold soda water or beer
FOR THE LIME AND CAPER TARTER SAUCE
1 c. plain mayonnaise
2 t. chopped capers
2 t. sweet pickle relish
1 t. honey
1 t. worcestershire sauce
1 t. chopped lime zest
juice of 1/2 lime
pinch black pepper

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



Crispy Fish and Taro 'Chips' With Guava Dipping Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

1/4 cup naturally brewed soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
2 lemons, juiced
1/4 cup canola oil
2 serrano chiles, de-stemmed, minced
2 to 3 pounds mixed whole fish, evicerated and scaled
1 large onion, sliced
5 guavas, peeled, roughly chopped, plus 2 extra, sliced, for garnish
1/2 cup sake
1 cup fresh pineapple juice
2 limes, juiced
1/4 cup macadamia nut oil
1 large taro, cut into large rounds, 1/4-inch thick
2 cups rice flour
Pink salt and black pepper
1/2 cup chopped parsley
Canola oil, to cook

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



Crispy Fish 'n' Rainbow Chips image

Provided by Tregaye Fraser

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

2 medium red beets
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 medium sweet potatoes
2 medium russet potatoes
8 frozen breaded fish fillets, such as Gorton's
1/2 cup vegan or regular mayonnaise
1 tablespoon sweet relish
1 teaspoon yellow mustard
1 teaspoon lemon juice, plus lemon wedges, for serving
Chopped fresh parsley, for serving

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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