Best 3 Never Fail Fish Chips Recipes

When it comes to enjoying the classic fish and chips, there's nothing better than knowing you're about to have a perfectly cooked meal. To achieve this, it's important to know the secrets of creating a "never fail" fish and chips recipe. From choosing the right type of fish to selecting the ideal batter and frying technique, this article will provide you with the essential steps and expert tips to make sure your fish and chips turn out crispy, flaky, and delicious every time.

Let's cook with our recipes!

(NEVER-FAIL) FISH & CHIPS

(Never-Fail) Fish & Chips image

This is THE ABSOLUTE best fish & chips recipe I have EVER used! The batter is crispy, light, and flavorful and the fries are fantastic (the fries are Emeril Lagasses' recipe)

Provided by BachFromTheDead

Categories Potato

Time 1h5m

Yield 2 fish filets, 6 serving(s)

Number Of Ingredients 20

Ingredients

white fish (cod, haddock, tilapia, etc.)
flour, for dusting
oil (for frying)
1/2 cup milk (use more if neccesary)
2 tablespoons butter
1 teaspoon active dry yeast or 1 teaspoon fresh yeast
1/2 teaspoon sugar
1/2 cup bread flour, 1/2 cup regular flour (or all bread, or all regular)
1/2 teaspoon lemon juice
1 teaspoon cornstarch
salt
pepper
cayenne
chili powder
celery salt
onion powder
garlic powder
oil (for frying)
3 potatoes (your choice, I reccomend long white, or baking potatoes)
salt

Steps:

Slice the potatoes into wedges or straws (depending on what size fry you'll want). Set aside in some warm-ish water until needed.
Get the oil heated for the fries, approximately 3 cups worth.
For the Batter:.
Warm the milk and butter until the butter melts, but be sure not to let the milk get too hot.
Mix the yeast and sugar into the milk. Leave for approximately 15 minutes in a warm place until frothy.
Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk.
Gradually work in the flour from the sides to form a thick batter, the consistency of double cream, feel free to add more milk if needed. Set aside until needed.
For the Fries:.
Dry the fries completely before setting into the hot oil. Fry until a light blond color (approx. 6-9 min)and set aside on a plate, continue until you no longer have any potato slices.
Let the fries sit for at least 5-10 minutes (they can sit for longer if needed).
Re-fry the fries until they are golden and puffed (about 1-5 min).Serve with salt.
For the Fish:.
Get a large frying pan and fill it a little more than halfway with oil. Heat the oil.
Prep the fish (de-bone, so on, so forth)and dab dry. Roll the fish in a flour cornstarch combo (this is IMPORTANT because it prevents the batter from sliding off).
After coating the fish in flour/cornstarch dip generously in yeast batter and lay into hot oil. Cook the fish until golden brown, crisp, and cooked in the center (you may cook the fish longer is you like your fish a bit darker). Continue this process until you no longer have any fish.
Serve with the chips/fries, tartar sauce, coleslaw/peas and malt vinegar.

UNBELIEVABLE FISH BATTER

Unbelievable Fish Batter image

In the early 1950's, I received this recipe on an open-line, talk-radio show. It makes the lightest, crispiest batter imaginable. This makes enough to coat approximately 2 pounds of fish.

Provided by MargeBC

Time 10m

Yield 6

Number Of Ingredients 5

Ingredients

1 cup all-purpose flour
½ cup milk
½ cup water
¼ cup baking powder
1 teaspoon salt

Steps:

Whisk together the flour, milk, water, baking powder, and salt in a bowl until smooth.

Nutrition Facts : Calories 90.9 calories, Carbohydrate 19.4 g, Cholesterol 1.6 mg, Fat 0.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.3 g, Sodium 1372.1 mg, Sugar 1 g

NEVER FAIL CHOCOLATE CHIP COOKIES

Never Fail Chocolate Chip Cookies image

This is a dynamite chocolate chip dough that has never failed me.

Provided by Becky Held

Categories Drop Cookies

Yield 24

Number Of Ingredients 10

Ingredients

¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup butter
2 ½ cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
2 cups semisweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In medium bowl, combine flour, salt, baking soda, and baking powder. Stir with fork so all ingredients are mixed.
In large bowl, combine sugars, and butter. Mix until smooth. Add eggs and vanilla and beat until smooth and fluffy.
Add 1 cup of dry ingredients at a time to mixture until all is incorporated. Stir in chocolate chips. Drop cookies onto ungreased cookie sheet and bake for about 10-15 minutes or until edges are golden brown.

Nutrition Facts : Calories 239.1 calories, Carbohydrate 31.8 g, Cholesterol 35.8 mg, Fat 12.4 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 7.5 g, Sodium 223.5 mg, Sugar 20.6 g

Tips:

Choose the right fish. White-fleshed fish with a mild flavor, such as cod, haddock, or pollock, are best for fish and chips.
Cut the fish into even-sized pieces. This will help them cook evenly.
Soak the fish in milk or buttermilk. This will help to tenderize the fish and prevent it from drying out.
Season the fish with salt and pepper. You can also add other seasonings, such as garlic powder, paprika, or thyme.
Coat the fish in flour. This will help the batter to adhere to the fish.
Dip the fish in the batter. Make sure the fish is completely coated.
Fry the fish in hot oil. The oil should be at 350 degrees Fahrenheit.
Cook the fish until it is golden brown and flaky. This will take about 3-4 minutes per side.
Serve the fish with chips, tartar sauce, and malt vinegar.

Conclusion:

Fish and chips is a classic dish that is enjoyed by people of all ages. It is a relatively simple dish to make, but there are a few tips that you can follow to ensure that your fish and chips turn out perfect. By following the tips in this article, you can make delicious fish and chips that your family and friends will love.