Best Fish And Chips With Basil Oil Recipes

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TOBY'S FISH AND CHIPS



Toby's Fish and Chips image

Provided by Bobby Flay | Bio & Top Recipes

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 6

2 cups buttermilk
1 cup flour
1/2 teaspoon seasoned salt
1 teaspoon garlic powder
2 pounds cod or halibut, cut into 2 ounce portions
Serving suggestions: french fries, coleslaw, and garlic bread

Steps:

  • Pour buttermilk into a bowl.
  • In a separate bowl, mix flour, salt, and garlic powder. Dip each fish portion into buttermilk then roll in flour until evenly covered, set aside on plate.
  • Heat deep-fat fryer to 360 degrees F and cook fish for 6-8 minutes, or until golden brown and done. To check for doneness, cut into one portion and check to see if fish is flaky and looks milky white. Serve with french fries, coleslaw, and garlic bread.

BAKED FISH AND CHIPS



Baked Fish and Chips image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
  • Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
  • Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
  • Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
  • Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

BASIL OIL



Basil Oil image

Provided by Food Network

Yield 1 1/2 cups

Number Of Ingredients 2

8 ounces basil leaves (about 6 to 8 cups, loosely packed)
1 1/2 cups extra-virgin olive oil

Steps:

  • In a large saucepan of simmering water, blanch the basil leaves for 2 minutes, then drain and squeeze out as much water as possible. In a blender, combine the basil with 1/2 cup of the olive oil and blend for 1 to 2 minutes, scraping down the sides as necessary, until very smooth. Add the remaining oil, blend just to mix and pour into a large jar. Cover tightly and let sit overnight in the refrigerator. Strain the oil through a double-thickness of slightly dampened cheesecloth into a clean glass jar. Cover tightly and use as directed in th recipe or refrigerate for up to 2 days.

TRADITIONAL FISH AND CHIPS



Traditional Fish and Chips image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

Canola oil, for frying
12 ounces potatoes, cut into chips (twice as thick as fries)
12 ounces all-purpose flour, plus more for dredging
2 teaspoons baking soda
1/4 cup distilled vinegar
Kosher salt and freshly ground black pepper
Six 6-ounce fillets cod, haddock or hake (less than 1-inch thick)
Malt vinegar, for serving
Tartar sauce, for serving

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.

BASIL-MARINATED FISH



Basil-Marinated Fish image

Combined with oil, a sprinkling of other herbs and a little zesty lemon peel, basil vinegar makes a delightfully mild and pleasant fish marinade for orange roughy or halibut.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup Basil Vinegar
2 tablespoons olive oil
1 tablespoon each chopped, fresh basil, thyme, oregano and parsley or 1 teaspoon each dried basil, thyme, oregano and parsley flakes
2 garlic cloves, minced
1 teaspoon grated lemon zest
1/2 teaspoon salt
1/4 teaspoon pepper
2 orange roughy fillets or halibut fillets (1 pound)

Steps:

  • In a large bowl, combine the vinegar, oil, herbs, garlic, lemon zest, salt and pepper. Add fillets; turn to coat. Cover and refrigerate for 30 minutes, turning once or twice. , Drain and discard marinade. Lightly oil the grill rack. Grill fillets, covered, over medium-hot heat or broil 4 in. from the heat for 7-10 minutes or until fish flakes easily with a fork.

Nutrition Facts : Calories 145 calories, Fat 8g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 366mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein. Diabetic Exchanges

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