BAKED FISH AND CHIPS
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 10
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.
CANYON RANCH'S BAKED FISH & CHIPS
This is a delicious, healthy recipe that does not sacrifice flavour. Recipe is from the cookbook, "Canyon Ranch Cooking: Bringing the Spa Home", by Canyon Ranch & Jeanne Jones.
Provided by blucoat
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray. Arrange the potato wedges on one side, leaving enough room for the fillets, and spray them with the cooking spray. Bake in the preheated oven for 25 minutes, or until golden brown and tender.
- While the potatoes are baking, combine the flour, bread crumbs, and pepper in a shallow bowl.
- In another shallow bowl lightly beat the egg white. Dip the fish fillets in the egg white, then coat both sides with the flour mixture. Transfer to the baking sheet, alongside the potatoes, and continue to cook for 10 minutes more, or until the fillets are crisp and browned.
- Combine all the ingredients for the tartar sauce in a small bowl and mix well. Serve 1 tablespoon on each fish fillet.
Nutrition Facts : Calories 297.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 54.5, Sodium 223.1, Carbohydrate 40.4, Fiber 5.8, Sugar 2.2, Protein 28.7
FISH AND CHIPS
Steps:
- Fill a large bowl with water and add 1 tablespoon salt and 1 tablespoon vinegar per gallon. Cut the potatoes into fries, placing into the salted water immediately after cutting.
- Bring a large pot of water to a boil, then add 1 teaspoon salt per gallon and cook the fries until they are tender but not mushy, 12 to 13 minutes. Turn out onto a tray and chill, uncovered, for at least 1 hour or up to overnight.
- Add the peanut oil to a large heavy-bottomed pot or a deep fryer and preheat to 360 degrees F.
- Cut the fish into 8 finger-like pieces of equal size. Sprinkle each piece with salt. Set aside while you get the batter ready.
- Add 1 1/2 cups all-purpose and 1 1/2 cups instant flour to a bowl and mix well. Stir in the sugar, baking powder and vodka. Slowly add the beer, mixing until just combined, being careful not to overmix.
- Add the remaining cup all-purpose and cup instant flour to a shallow dish and mix to combine.
- Place the fish fillets in the flours and dredge until evenly coated. Add the floured fish to the batter and let the excess drain off. Fry until golden brown and delicious, 3 to 5 minutes. Remove from the oil, then drain on paper towels and season with salt.
- Fry the potatoes until golden brown and floating, 6 to 8 minutes. Remove from the oil and add to a heatproof bowl. Season with the salt and malt vinegar and gently toss to combine.
- Place the fries on a plate or basket, then top with the fish and serve with the malt vinegar and tartar sauce.
EASY CHEESY RANCH-POTATO CHIP FISH FILLETS
You can be creative and use whatever flavor of potato chips you like, plain, sour cream and onion, salt and vinegar, spicy etc,if using plain flavor I suggest to add some spices, make certain to use a good brand of potato chips --- plan ahead the fish must be refrigerated in the dressing for 1 hour before breading --- I made this using tilapia fillets about 3/4-inch thick and found that 12 minutes was just enough time, cooking times will of coarse vary depending on the size of your fish, I also made this using basa fillets, any meaty fish fillets will work fine for this --- you will love this!
Provided by Kittencalrecipezazz
Categories Oven
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Grease a 13 x 9-inch baking pan.
- Rinse the fillets under cold water then pat dry using paper towels.
- Place the ranch dressing in a shallow dish; add in the fish fillets then toss to coat with the dressing (you can use more dressing if desired).
- Cover and refrigerate for 1 hour.
- Set oven to 450 degrees F (oven rack set to lowest position).
- In a shallow bowl mix the crushed potato chips with the shredded cheese.
- Coat the fillets into the potato chip coating.
- Place into prepared baking dish.
- Bake uncovered for about 8-12 minutes or until the fish flakes (cooking time will depend on the size of your fillets).
- Serve with lemon wedges on the side.
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