FISH AND CHIPS
Steps:
- Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
- Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
PERFECT FISH & CHIPS
Make and share this Perfect Fish & Chips recipe from Food.com.
Provided by peppermintkitty
Categories Healthy
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Wash fillet in lemon and water.
- Season with salt and pepper.
- Chill while you prepare the batter.
- Sprinkle yeast over warm water.
- Let stand until dissolved.
- Place flour in a bowl with the salt and sugar.
- Make a well in the center.
- Add the dissolved yeast, oil and 2/3 of the beer.
- Stir with a wooden spoon just to combine. Stir in remaining beer.
- Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
- Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
- Heat the oven to warm.
- Stir together remaining flour, pepper and salt in a plate. Heat the oil.
- Whip egg white until it forms soft peaks and fold into batter.
- Coat fish with seasoned flour, patting so they are evenly coated.
- Shake off excess flour.
- Using a 2 pronged fork, dip the fish into the batter.
- Lift it out and hold it over bowl 5 seconds to drip off excess batter.
- Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
- Fry 1-2 pieces at a time, transferring to paper towels as you go.
Nutrition Facts : Calories 542.6, Fat 9.7, SaturatedFat 1.9, Cholesterol 153.4, Sodium 1044.3, Carbohydrate 52.2, Fiber 2.5, Sugar 0.3, Protein 52.2
FISH AND CHIPS
This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my recipe #211611 and my recipe #211428, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
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).
FISH AND CHIPS
Fish and chips is one of Britain's favourite and most famous take-aways, often accompanied with Chip Shop Curry Sauce. Here is a simple recipe to have that unique melt-in-your-mouth fried fish at home.
Provided by Millereg
Categories Lunch/Snacks
Time 20m
Yield 4-8 white fish fillets, 4 serving(s)
Number Of Ingredients 8
Steps:
- Half-fill a deep pan with melted fat or oil.
- Heat until a faint haze rises from it (or until a bread cube sinks to the bottom of the pan, rises to the top immediately and turns golden in 50 seconds).
- Sift the flour and salt into a bowl.
- Beat to a smooth batter with unbeaten egg, butter and milk.
- Coat 2 pieces of fish with batter.
- Lift into the pan with a fork or kitchen tongs.
- Fry until crisp and golden, allowing about 6-8 minutes for large pieces and 4-5 minutes for medium.
- Remove from the pan and drain on unprinted (white) newspaper.
- Garnish with lemon wedges, and serve with Fish and Chip Shop Curry Sauce (Recipezaar#17175).
Nutrition Facts : Calories 334.2, Fat 8.2, SaturatedFat 3.6, Cholesterol 189.1, Sodium 694.5, Carbohydrate 22.9, Fiber 0.8, Sugar 0.2, Protein 39.4
GLUTEN FREE FISH & CHIPS
Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!
Provided by zepharum
Categories Whitefish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oil in deep fryer or wok to 350°F.
- In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
- Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
- Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.
Nutrition Facts : Calories 205.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 62.3, Sodium 116.9, Carbohydrate 17.9, Fiber 0.4, Sugar 0.2, Protein 28.3
OVEN BAKED FISH AND CHIPS
From Family Circle, UK. A healthy version of the British staple. Serve with mushy peas for a real English meal.
Provided by Ppaperdoll
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Breheat oven to 220 degrees Celsius Blanch potatoes by putting them in a large pan of salted water and bring to boil. Drain well.
- Tip potatoes in a shallow baking tray, drizzle with olive oil and mix until evenly coated with oil. Arrange wedges in single layer, sprinkle with salt. Cook 35 minutes, turning occasionally, until golden and crisp.
- Meanwhile, prepare the fish. Mix together the breadcrumbs, cornmeal, and paprika in a bowl. Dip haddock or cod fillets into the flour, shake well to remove excess, then into egg white, and finally into the crum mixture until evenly coated.
- Place on baking sheet sprayed with cooking spray. Cook 12-15 minutes until cooked through and golden. Serve with chips.
Nutrition Facts : Calories 463.6, Fat 7.5, SaturatedFat 1.2, Cholesterol 99.8, Sodium 276.5, Carbohydrate 57.1, Fiber 6.1, Sugar 2.7, Protein 41
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