Best 2 Easy Fish And Chips Recipes

Fish and chips is a classic British dish that is enjoyed by people of all ages. It is a simple dish to make, but there are a few tips and tricks that can help you make the best fish and chips possible. In this article, we will share our favorite recipe for easy fish and chips, as well as some tips for getting the perfect crispy fish and fluffy chips. Whether you are a beginner cook or a seasoned pro, we guarantee that you will love this recipe. So gather your ingredients and let's get started!

Here are our top 2 tried and tested recipes!

EASY FISH AND CHIPS

Easy Fish and Chips image

Provided by Nancy Fuller

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

Ingredients

4 cups vegetable oil, for frying
3 cups all-purpose flour, plus more to dust fish
2 tablespoons cornstarch
1 tablespoon baking powder
Salt and freshly ground black pepper
2 bottles wheat beer
2 eggs, whisked
3 pounds cod fillets, cut in nice pieces
Homemade Chips, recipe follows
Lemon wedges, for serving
Malt vinegar, for serving
Tangy Tarter Sauce, recipe follows
Peanut oil, for frying
3 russet potatoes, very thinly and evenly sliced
Salt
1/2 cup creme fraiche
1/2 cup mayonnaise
3 tablespoons freshly grated horseradish
1 tablespoon capers, chopped
1 bunch chives, chopped
1 lemon, juiced
Salt and freshly ground black pepper

Steps:

Heat the vegetable oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F.
In a large bowl, whisk together the flour, cornstarch, baking powder, a big pinch of salt and some pepper. Whisk in the beer, and then the eggs.
In batches, dust the fish with flour, and then carefully dip into the batter. Shake off any excess, and then gently place into the oil. Fry until golden, 2 to 3 minutes per side. Drain on a paper towel-lined plate and season immediately with salt and pepper.
Serve the fish and Homemade Chips together with lemon wedges, malt vinegar and Tangy Tarter Sauce.
Heat 1 inch of peanut oil in a heavy-bottomed pot until a deep-fry thermometer inserted in the oil registers 360 degrees F. In batches, add the potato slices to the hot oil. Fry until brown and crispy, 4 to 5 minutes. Drain on a paper towel-lined plate and season immediately with salt.
Stir together the creme fraiche, mayonnaise, horseradish, capers, chives and lemon juice in a medium bowl. Season with salt and pepper.

FISH AND CHIPS - EASY

Fish and Chips - Easy image

This is an easy fish and chip recipe from Ina Garten (Barefoot Contessa). I love making fish and chips this way. The chips are baked in the oven while you fry the fish. Enjoy!

Provided by Kathy D

Categories Fish

Time 50m

Number Of Ingredients 14

Ingredients

3 lb fresh cod fillets (choose thick ones)
kosher salt and freshly ground black pepper, to taste
1 c plus 2 tablespoons all-purpose flour
1 Tbsp baking powder
1 tsp freshly grated lemon zest
1/4 tsp cayenne pepper
2 extra-large eggs
vegetable oil for frying
4 large baking potatoes, unpeeled
4 Tbsp olive oil
1 1/2 tsp kosher salt
3/4 tsp freshly ground black pepper
1 tsp garlic, minced
1 tsp fresh rosemary leaves, minced

Steps:

1. Note: The 'chips' are cooked separately in the oven. I'll start you off with the directions for those (even though I didn't list it in that order for ingredients....sorry!) and while they bake, you can make the fish.
2. Preheat oven to 400 degrees F.
3. Scrub the potoates, cut them in half lengthwise, then cut each half in thirds lengthwise (if your potaotes are very large, you may want to cut them again). You'll have at least 6 long wedges from each potato.
4. Put the potatoes on a sheet pan with the olive oil, salt, pepper, garlic and rosemary. Toss them all together. Spread the potatoes in a single layer with one cut side down.
5. Bake the potoates for 30-35 minutes, turning to the other cut side after about 20 minutes. Bake until they are lightly browned, crisp on the outside and tender on the inside. Sprinkle with salt and serve with the finished fish.
6. Meanwhile, while the potatoes are cooking, lay the cod fillets on a cutting board and sprinle both sides with salt and pepper. Cut the fillets in 1 1/2 inch x 3-inch pieces
7. In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 1/2 t salt and 3/4 t pepper. Whisk in 1 cup of water and then the 2 eggs.
8. Pour 1/2 inch of oil into a large (12 inch) frying pan and heat it to about 360 degrees F.
9. Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2-3 minutes, until lightly browned and cooked through.
10. Remove the fish to a plate lined with paper towel. Sprinkle with salt and serve hot with the 'chips'. Enjoy!

Tips:

Choose the right fish. White-fleshed fish with a mild flavor, such as cod, haddock, or flounder, are best for fish and chips.
Cut the fish into even-sized pieces. This will help them cook evenly.
Soak the fish in milk for 30 minutes before frying. This will help to keep the fish moist and tender.
Use a light and fluffy batter. A batter made with beer or sparkling water will give you the best results.
Don't overcrowd the fryer. This will cause the fish and chips to stick together and cook unevenly.
Fry the fish and chips until they are golden brown and crispy.
Serve the fish and chips with tartar sauce, malt vinegar, and mushy peas.

Conclusion:

Fish and chips is a delicious and classic dish that can be enjoyed by people of all ages. With a few simple tips, you can make fish and chips at home that is just as good as anything you would find at a restaurant. So next time you're looking for a quick and easy meal, give fish and chips a try!