Best 5 Crispy Fish Chips Recipes

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Craving a delightful meal of crispy fish and chips? Look no further! This ultimate guide will lead you through a culinary journey of creating the perfect crispy fish and chips that will tantalize your taste buds. Dive into the world of crispy fish and chips, where golden-brown batter encases tender, flaky fish, accompanied by fluffy and golden chips. Prepare to embark on an adventure of flavors and textures that will leave you craving more.

Let's cook with our recipes!

CRISPY BEER BATTER FISH & CHIPS



Crispy Beer Batter Fish & Chips image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

  • Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
  • Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
  • Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g

CRISPY BATTER FOR FISH & CHIPS



Crispy Batter for Fish & Chips image

A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.

Provided by hollyberry

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup water, ice cold
400 g cod fish fillets

Steps:

  • Mix ingredients together.
  • Dip cod into batter.
  • Deep fry at 425F until cooked.

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

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

CRISPY FISH & CHIPS



Crispy Fish & Chips image

A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups frozen steak fries
4 salmon fillets (6 ounces each)
1 to 2 tablespoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup panko bread crumbs
Cooking spray

Steps:

  • Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown., Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray., Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries.

Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 698mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

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

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:

  • Choose a firm, white fish such as cod, haddock, or pollock for your fish and chips.
  • Cut the fish into 1-inch thick pieces.
  • Soak the fish in a mixture of milk and egg before coating it in flour.
  • Use a light, fluffy flour for the coating so that the fish and chips will be crispy.
  • Season the flour with salt, pepper, and other spices to taste.
  • Heat the oil to 375 degrees Fahrenheit before frying the fish and chips.
  • Fry the fish and chips in batches so that they don't overcrowd the pan.
  • Cook the fish and chips until they are golden brown and cooked through.
  • Drain the fish and chips on paper towels before serving.
  • Serve the fish and chips with tartar sauce, malt vinegar, or lemon wedges.

Conclusion:

Fish and chips is a delicious and classic British dish that is enjoyed by people of all ages. It is a relatively easy dish to make at home, and it can be customized to your liking. With a few simple tips, you can make perfect fish and chips that will impress your family and friends.

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