Best 2 Crispy Fish And Chips Recipes

If you're looking for a classic British dish that's both delicious and easy to make, look no further than crispy fish and chips. This iconic dish consists of succulent fish fillets, coated in a crispy batter and fried until golden brown, served with chunky chips and a tangy tartar sauce. Whether you're a seasoned pro or a novice cook, this guide will provide you with everything you need to know to create the perfect crispy fish and chips at home. From selecting the best fish and potatoes to mastering the art of frying, we'll cover every step of the process in detail. So get ready to embark on a culinary journey and discover the secrets to making crispy fish and chips that will have your taste buds dancing with joy.

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CRISPY FISH AND CHIPS

Crispy Fish and Chips image

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

Provided by oldmanwendel

Categories Seafood Fish

Time 1h50m

Yield 4

Number Of Ingredients 14

Ingredients

Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1 egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

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.

Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g

SUPER CRISPY FISH AND CHIPS

Super Crispy Fish and Chips image

I haven't made this yet, but I love great fish & chips! This recipe comes from Barry C. Parsons. Here's what was said: After years of his experimenting he perfected his homemade version of fish and chips by using part rice flour in the batter recipe for a guaranteed crunch. You can find it at:

Provided by Cathy Evans Mauricio

Categories Fish

Time 20m

Number Of Ingredients 18

Ingredients

2 pounds of boneless skinned cod fillets
canola oil or peanut oil for deep frying
FOR THE FISH BATTER
1 c. all-purpose flour
1 c. rice flour
1 t. salt
1/2 t. freshly ground black pepper
1 large egg, lightly beaten
2 1/4 c. cold soda water or beer
FOR THE LIME AND CAPER TARTER SAUCE
1 c. plain mayonnaise
2 t. chopped capers
2 t. sweet pickle relish
1 t. honey
1 t. worcestershire sauce
1 t. chopped lime zest
juice of 1/2 lime
pinch black pepper

Steps:

1. To prepare the fish batter: Combine dry ingredients.
2. Add the egg and soda water & whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
3. Cut the fish into about 8 pieces. Season the fish with salt & pepper on both sides.
4. Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter & carefully drop them into deep fryer filled with oil & preheated to 375* F.
5. Fry a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
6. If you have to fry the fish in more than one batch at a time, hold the fish in a 200* F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent from getting soggy.
7. LIME & CAPER TARTER SAUCE Stir ingredients together until blended well. Let sit in fridge for an hour or more to let the flavor meld before serving with the fish.

Tips:

Use fresh, high-quality fish for the best flavor and texture.
Soak the fish in milk or buttermilk for 30 minutes before coating to help keep it moist and tender.
Use a light, fluffy batter made with beer or sparkling water to create a crispy coating.
Fry the fish in hot oil until it is golden brown and cooked through.
Serve the fish and chips with malt vinegar, tartar sauce, and mushy peas for an authentic experience.

Conclusion:

Crispy fish and chips is a classic British dish that is enjoyed by people all over the world. With its crispy coating, tender fish, and flavorful accompaniments, it is a meal that is sure to please everyone. Whether you are making it at home or ordering it from a restaurant, be sure to follow these tips to ensure that you get the best possible results.

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