Battered Salmon And Chips Recipes

Steps:

• Preheat the oven to 180°C.
• In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
• Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
• Heat your fryer to approximately 180 - 190°C.
• Dip the fillerts one by one in the batter & coat both sides evenly.
• When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
• Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
• Repeat with the remaining fish.
• Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .

Steps:

• For the Fillets:.
• Heat Olive Oil in a small pan over medium heat.
• Lightly sprinkle seasonings over meat side of the fillet.
• Place Salmon meat side down in hot oil to sear flavorings into fillet. 2-3 minutes.
• Using tongs carefully flip Salmon to skin side down. Reduce heat to low/simmer and put lid over the pan.
• Let cook until meat is tender and flakes easily 5-10 minutes for thin fillets, longer if using thick cut fillet.
• Making more than one serving is simple and easy, just use a bigger pan! If making a bigger batch of these heat oven to 350, and once the fillet is seared place on a non stick pan with edges, once all fillets are seared place in oven for 5-10 minutes or so to finish the cooking!
• For the Chips:.
• Wash potato and slice into rounds.
• Place in microwave safe bowl and add butter, cover and microwave on high for aprox 4-5 minutes, or until all rounds are tender when pricked with fork.
• Toss rounds with BBQ seasoning (to taste) and Sea Salt.

Steps:

• Preheat the oven to 250 degrees F.
• For the chips: Fill a 6- to 8-quart Dutch oven with oil to a depth of about 5 inches. Heat to 365 degrees F on a deep-fry thermometer.
• Cut the potatoes in half lengthwise, then cut each half into thirds lengthwise, making wide strips. Place the potatoes in a medium saucepan with enough cold water to cover by about 1 inch. Salt the water generously and bring to a boil over high heat. Reduce the heat and simmer for about 5 minutes. Drain the potatoes and transfer them to a sheet pan lined with paper towels to dry for about 10 minutes. Once the potatoes are very dry, working in 2 batches, gently transfer them to the oil and fry until golden brown and crispy, 3 to 6 minutes.
• Transfer the chips to a rack set over a baking sheet and sprinkle immediately with 1 to 2 teaspoons salt. Keep warm in the oven while you fry the fish. (You can also reheat them with a quick second fry while fish is cooling slightly.)
• For the fish: Place the fillets on a small baking sheet or large plate, blot dry with paper towels and sprinkle on all sides with 1 teaspoon salt and 1/2 teaspoon pepper. Move the fish to one side and place 1/2 cup of flour on the other side (this flour is for dusting the fish just before dipping it in batter). Season the flour with a pinch of salt and a few grinds of pepper.
• To make the batter, place the remaining 1 cup flour, garlic powder, paprika, baking powder, a pinch of salt and a few grinds of pepper in a medium bowl. Stir together with a fork until combined. When ready to fry, pour in the beer and whisk until smooth. The batter should be the consistency of fairly thin pancake batter.
• Dredge the fish on all sides in the flour on the baking sheet. Shake off any excess. Working in 2 batches, coat one fillet at time in the batter, letting excess drip back into the bowl. Gently lower the fillet into the hot oil. Repeat with the remaining fillets. Fry until GBD (golden brown and delicious), 4 to 6 minutes, turning over midway through cooking.
• Drain the fillets on a rack set over a sheet pan. Serve immediately with the chips. Classic condiments to serve alongside include malt vinegar, tartar sauce or HP Sauce.

Steps:

• 1. Divide each salmon slice in two, roll them to an appropriate size, and place them on the chips.
• 2. Put the crème fraiche in a plastic bag and cut a little hole in one corner to make the bag work as a piping bag. Pipe about 1/2 tsp onto each salmon chip.
• 3. Decorate with chive, thyme, or dill.
• Simplify:
• Make it easy on yourself by placing all the ingredients on a tray and letting your guests compose their own hors d'oeuvres.
• For a challenge:
• Spice it up by using different types of chips such as sweet potato, delta blue potato, or daikon radish. Works well with caviar instead of salmon, too. You can also make your own chips in the oven with thin slices of potatoes.