Best Fish And Chips No Beer Recipes
FISH AND CHIPS (NO BEER)
For Welcome to Bahrain Tag Game! Another significant part of the Bahraini diet is the fresh fish of the Persian Gulf. A century of British rule in the Persian Gulf has also made fish and chips popular in Bahrain. Whether wrapped in newspaper and eaten with greasy fingers or served on white china with silver cutlery, fish and chips has come a long way since it began 150 years ago.
Provided by UmmBinat
Categories Low Cholesterol
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes lengthwise into ½-inch strips.
- Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
- Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
- Fill basket one-fourth full with potatoes.
- Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
- Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
- Place potatoes in single layer on cookie sheet and keep warm.
- Repeat with remaining potatoes.
- Mix 2/3 cup flour and salt.
- Mix baking soda and vinegar.
- Stir vinegar mixture and water into flour mixture; beat until smooth.
- Dredge fish into last of the flour.
- Then dip fish into batter, allowing excess batter to drip into bowl.
- Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels.
- Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
- Serve with malt vinegar, lemon, or tartar sauce.
Nutrition Facts : Calories 333.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 48.7, Sodium 523.7, Carbohydrate 53.1, Fiber 5.2, Sugar 1.7, Protein 26.6
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
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