Flanders Fish N Chips Recipes

FLANDERS FISH 'N CHIPS

I live in a beach town in CT and this recipe is from Flanders Fish Market, a local spot made famous on Food Network a couple of years ago. This place is the best seafood restaurant around. *Note: You can use cod,haddock or any white fish of your choice

Provided by FeelinYummy

Categories European

Time 35m

Yield 4 , 4 serving(s)

Number Of Ingredients 13

Flanders Fish 'n Chips image

Steps:

Heat oil to medium-high heat in large, flat skillet.
Rinse fish in cold water and pat dry with paper towels.
Combine flour and cornmeal together and set aside in large bowl.
Combine egg, milk and water in a medium size bowl and whip together.
Dip fish into milk mixture and then coat with cornmeal mixture.
Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended.
The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency.
Serve with Spicy Sauce and wedge of lemon.

Nutrition Facts : Calories 1203.9, Fat 79.9, SaturatedFat 12.1, Cholesterol 101.3, Sodium 765.8, Carbohydrate 103.1, Fiber 5.7, Sugar 9.7, Protein 23.8

Ingredients

1 cup vegetable oil
8 ounces cod fish fillets
2 cups flour
1 cup cornmeal
1 egg
1 cup milk
1/2 cup water
1 lemon, cut into wedges
1 cup mayonnaise
1/2 cup sweet relish or 1/2 cup dill relish
1/3 cup onion, grated
4 dashes hot red pepper sauce
2 teaspoons blackening seasoning

CLASSIC FISH AND CHIPS

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories Seafood Fish

Time 45m

Yield 4

Number Of Ingredients 9

Classic Fish and Chips image

Steps:

Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

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BEST BRITISH FISH AND CHIPS - THE DARING GOURMET

Web Aug 21, 2023 This British Fish and Chips recipe produces that perfectly crispy and flavorful result you’re craving! Recreate the BEST British Fish …
From daringgourmet.com
Ratings 241
Calories 419 per serving
Category Main Course

**SEE BLOG POST Q&A SECTIONS FOR DETAILED TIPS & TRICKS**For the Chips: Heat the oven to 200 F.Heat the oil in a deep fryer or a large heavy pan or Dutch oven until the temperature reaches over high heat until it reaches 325 degrees F (I use this instant read thermometer). Thoroughly drain the sliced potatoes and blot them with paper towels to remove excess water. Once the oil is 325 F carefully fry the potatoes in small batches to avoid overcrowding and fry for 2-3 minutes until pale and softened. Use a slotted spoon to remove them from the oil and let them cool to room temperature. Increase the temperature to 375 degrees F. Carefully add the fries again, frying in small batches, until they are golden brown and crispy, another 2-3 minutes. Remove with a slotted spoon, place them on a baking sheet or roasting rack, sprinkle with salt while they're still very hot, and place them in the warmed oven while you're frying the fish.
For the Fish: Combine the flour, baking powder and salt in a large flat bowl. Pour in the cold beer and whisk until smooth (use the batter immediately, do not let it rest for a while). In another large flat bowl add some extra flour for dredging.Blot the fish with paper towels to remove excess moisture. Thoroughly dredge all sides of the fish in the flour and shake off the excess.Dip the fish into the beer batter to thoroughly coat all sides, allowing some of the excess batter to drip off (but not too much!)
For Frying the Fish: You can either use a deep fryer or you can use a medium-sized skillet and fill it with oil to a depth of about an inch. Heat the oil to between 350 F and 375 F, using a candy thermometer. Carefully drop the fish into the oil.Fry the fish in the deep fryer for 5-8 minutes or until nicely golden. If using a frying pan fry the fish for about 2 minutes on each side or until nicely golden. Remove the fish with a slotted spoon, letting the oil drop off, then place the fried fish on paper towels for a few seconds and serve immediately. (If you wait too long to serve the batter will lose its crispiness.)Serve with the chips, a sprinkling of quality British malt vinegar and if desired a serving of authentic British Mushy Peas (click link for recipe). Though not traditional in the UK, you can also eat the fish with the BEST Homemade Tartar Sauce.

Flanders Fish N Chips Recipes

FLANDERS FISH 'N CHIPS

I live in a beach town in CT and this recipe is from Flanders Fish Market, a local spot made famous on Food Network a couple of years ago. This place is the best seafood restaurant around. *Note: You can use cod,haddock or any white fish of your choice

CLASSIC FISH AND CHIPS

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

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