Best Fish And Chips With Salad Recipes

FISH AND CHIPS SALAD

Steps:

• Preheat oven to 425°. Spray two rimmed baking sheets with olive oil cooking spray.
• For the fish and chips: Arrange fish in an even layer on one pan, spacing evenly. Arrange fries on the other pan in an even layer. Spray fish and fries with cooking spray. Combine salt, pepper, and paprika in a small bowl; sprinkle fish and fries evenly with half of the seasoning mixture.
• Place the fries on the bottom rack, and the fish on the top rack. Bake for 15 minutes. Remove pans from oven. Flip fish, and toss fries; spray with cooking spray again, and sprinkle with remaining seasoning mixture. Return pans to oven in the same positions. Bake until golden and crispy, about 10 minutes more.
• For the pickled onions: Meanwhile, combine the sliced red onion, 1/2 cup malt vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt in a small microwave-safe bowl. Microwave until steaming, 3 minutes. Let cool 10 minutes.
• For the dressing: Whisk together the mayonnaise, malt vinegar, 2 tablespoons water, and pickle relish until combined.
• To serve: Add the greens to a large bowl; add the pickled onions and 1/4 cup of the pickling liquid; toss to combine. Divide lettuce evenly among serving bowls. Sprinkle fries and cooked peas evenly over the bowls; top each bowl with 2 to 3 pieces of fish. Drizzle the salads with dressing. Serve with lemon wedges, if you like.

FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)

Steps:

• Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
• To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
• To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
• To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.