Low Fat Crispy Fish And Chips Recipes

Steps:

• Preheat oven to 200°C Remove any skin or bones from fish.
• Crush the rice crackers to a rustic crumb.
• Dust fish with flour, dip in egg, and coat with cracker crumbs.
• Spray both sides with olive oil spray.
• Place on baking tray and bake for about 10 minutes, until cooked through and golden.
• For the chips:.
• Wash and peel the potatoes.
• Cut into chip shapes about 1.
• 5cm thick.
• Spray with the olive oil spray.
• Sprinkle with the seasoning and toss slightly.
• Bake on a baking tray for about 15- 25 minutes until they are browned and crisp.

Steps:

• Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
• Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
• Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
• Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
• Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
• Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.

Steps:

• Heat oven to 200C/fan 180C/gas 4. Peel and chop the potatoes into thick chips, then toss with the olive oil and some salt. Arrange on a large non-stick baking tray and roast for 20 mins, turning halfway.
• Lightly toast the bread, then pulse briefly in a food processor for coarse breadcrumbs. Dust the fish in flour, shaking off the excess, then dip into the egg, then breadcrumbs to coat thoroughly. Roast the fish with the chips for a further 20 mins, until both are golden.
• Just before the fish and chips are ready, boil the peas for 3-4 mins, then drain and mash. Stir in the crème fraiche and season.

Steps:

• Combine all batter ingredients in a mixing bowl.
• Cut the fillets into desired sized pieces.
• Dust fillets with flour.
• Dip the fillets in the batter.
• Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
• Drain fillets on paper towels or brown paper bags from the grocery store.
• Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).

Steps:

• Batter:.
• To prepare the batter, pour the flour into a large mixing bowl, make a well in the center and add the egg yolk, beer and salt.
• Stir the ingredients together until they are well mixed, then gradually pour in the combined milk and water, and continue to stir until the batter is smooth.
• For a light texture, let the batter rest at room temperature for at least 30 minutes, although if necessary it may be used at once.
• In either case, beat the egg whites until they form unwavering peaks on the beater when it is lifted from the bowl. Then gently but thoroughly fold them into the batter.
• Chips:.
• To cook the chips and fish, heat 4 to 5 inches of oil in a deep fat fryer to a temperature of 375*.
• Preheat the oven to 250*, and line a large shallow roasting pan with paper towels.
• Dry the potatoes thoroughly and deep-fry them in 3 or 4 batches until they are crisp and light brown.
• Transfer them to the lined pan to drain and place them in the oven to keep warm.
• Fish:.
• Wash the pieces of fish under cold running water and pat them completely dry with paper towels.
• Drop 2 or 3 pieces of fish at a time into the batter and, when they are well coated, plunge them into the hot fat.
• Fry for 4 or 5 minutes, or until golden brown, turning the pieces occasionally with a spoon to prevent them from sticking together or to the pan.
• To serve, heap the fish in the center of a large platter and arrange the chips around them.
• Traditionally, fish and chips are served with malt vinegar and salt.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
• Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
• Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
• Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
• Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Steps:

• Mix and sift dry ingredients. Mix oil, water and milk. Gradually whisk liquid ingredients into dry ingredients. Cut fillets into 3 inch pieces. Season with salt and pepper. Dip fish in flour. Shake off excess flour and dip in batter. Fry in oil.