Best 7 Salt And Vinegar Crisp Battered Fish Recipe By Tasty Recipes

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Get ready to tantalize your taste buds with our comprehensive guide to the ultimate salt and vinegar crisp battered fish recipe, brought to you by Tasty. Delight in a culinary journey that will elevate your fish-frying game to new heights. Discover the secrets to creating a crispy, golden-brown coating that perfectly complements the tender, flaky fish within. We'll unveil the magic behind the perfect batter, the ideal frying technique, and the art of seasoning to achieve that irresistible salt and vinegar tang. Prepare to embark on a culinary adventure that will leave you craving more with every bite.

Let's cook with our recipes!

SALT-AND-VINEGAR POTATO CHIP FISH



Salt-And-Vinegar Potato Chip Fish image

Use thick, kettle-cooked chips for best results in this simple twist on fish and chips. Serve with remoulade, of course. Recipe Source: Relish Mag

Provided by Ceezie

Categories     < 30 Mins

Time 20m

Yield 2 serving(s)

Number Of Ingredients 4

2 (6 ounce) cod fish fillets or 2 (6 ounce) other white fish
1/4 teaspoon sea salt or 1/4 teaspoon kosher salt
2 teaspoons mayonnaise
1/2 cup coarsely crushed kettle-cooked salt-and-vinegar potato chips

Steps:

  • Preheat oven to 400°F.
  • Arrange fish on a small parchment-lined baking sheet. Sprinkle with salt. Smear mayonnaise over top of each fillet. Cover completely with crushed chips, patting gently. Bake 12 to 15 minutes, depending on thickness of fish, until fish flakes easily with a fork.

SALT AND VINEGAR CRISP BATTERED FISH RECIPE BY TASTY



Salt and Vinegar Crisp Battered Fish Recipe by Tasty image

Here's what you need: fish, salt and vinegar crisps, flour, baking soda, salt, beer

Provided by Tasty

Categories     Lunch

Yield 1 serving

Number Of Ingredients 6

2 fish
4 ½ cups salt and vinegar crisps
¾ cup flour
2 teaspoons baking soda
salt, to taste
1 cup beer

Steps:

  • Combine 50g (1½ cups) of crushed up salt and vinegar crisps with flour, baking soda, beer, and some salt. Mix together.
  • Dip fish into batter and then coat in more crushed crisps.
  • Fry in oil.
  • Serve with your favorite dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 1563 calories, Carbohydrate 184 grams, Fat 59 grams, Fiber 7 grams, Protein 58 grams, Sugar 0 grams

SALT-AND-VINEGAR FISH STICKS



Salt-and-Vinegar Fish Sticks image

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

1 10-ounce bag salt-and-vinegar potato chips (about 10 cups), finely crushed
1/3 cup all-purpose flour
Kosher salt
Large pinch of cayenne pepper
2 large eggs
2 tablespoons tartar sauce
2 pounds haddock or pollock fillets, pin bones removed, cut into 1-inch-wide strips
Vegetable oil, for frying
Lemon wedges and/or malt vinegar, for serving

Steps:

  • Combine the crushed chips with the flour, 1/2 teaspoon salt and the cayenne pepper in a shallow bowl. Whisk the eggs, tartar sauce and 3 tablespoons water in another shallow bowl. One at a time, dredge each fish strip in the potato chip mixture, turning to coat, then dip in the egg mixture and dredge again in the potato chip mixture. Place on a baking sheet until ready to fry. Fill a large skillet about halfway with vegetable oil and heat over medium-high heat until a deep-fry thermometer registers 350 degrees F. Working in batches, fry the fish, turning, until golden brown and crisp, 5 to 8 minutes. (Let the oil return to 350 degrees F between batches.) Drain on paper towels and season with salt. Serve with lemon wedges and/or vinegar.

BATTER-FRIED FISH



Batter-Fried Fish image

Whether I'm fixing cod fillets or my husband's catch of the day, this fish fry batter makes the fish golden and crispy. Club soda gives it a different twist, and the sweet and zippy sauce complements the fish nicely. -Nancy Johnson, Connersville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 14

1/2 pound cod fillet
2 tablespoons all-purpose flour
2 to 3 tablespoons cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/8 teaspoon dried oregano
1/8 teaspoon dried thyme
1/3 cup club soda
Oil for deep-frying
1/4 cup orange marmalade
1 to 2 tablespoons prepared horseradish

Steps:

  • Rinse fillets in cold water; pat dry. In a large shallow dish toss flour and fish, 1 piece at a time. Combine next 9 ingredients. , In a cast-iron or other heavy skillet, heat 1 in. of oil. Dip floured fillets in cornstarch batter; fry over medium heat until fish just begins to flake easily with a fork, 2-3 minutes on each side. Combine marmalade and horseradish; serve with fish.

Nutrition Facts : Calories 346 calories, Fat 12g fat (1g saturated fat), Cholesterol 43mg cholesterol, Sodium 420mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 1g fiber), Protein 19g protein.

CRISPY BEER-BATTERED FISH



Crispy Beer-Battered Fish image

A local restaurant made a similar breading for shrimp po' boys, but we think this version's better. I serve the beer battered fish with a ranch dressing and hot sauce mixture as a dip. -Jenny Wenzel, Gulfport, Mississippi

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup cornstarch
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 teaspoon Creole seasoning
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1 cup all-purpose flour, divided
1/2 cup 2% milk
1/3 cup beer or nonalcoholic beer
2 cups crushed unsalted top saltines (about 40)
4 cod fillets (6 ounces each)
Oil for deep-fat frying

Steps:

  • In a shallow bowl, combine the cornstarch, baking powder, salt, Creole seasoning, paprika, cayenne and 1/2 cup flour. Stir in milk and beer until smooth. Place crackers and remaining flour in separate shallow bowls. Coat fillets with flour, then dip in batter and coat with crackers., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry fish in batches for 2-3 minutes on each side or until golden brown. Drain on paper towels.

Nutrition Facts : Calories 513 calories, Fat 27g fat (3g saturated fat), Cholesterol 66mg cholesterol, Sodium 775mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.

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

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

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

My family love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.

Provided by MSnow

Categories     Whitefish

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes
corn or peanut oil
1 lb cod or 1 lb other lean fish fillet
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water

Steps:

  • Cut potatoes lengthwise into ½-inch strips.
  • Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  • Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
  • other.) Skip the next step if you're not using a basket.
  • Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  • Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  • Place potatoes in single layer on cookie sheet and keep warm.
  • Repeat with remaining potatoes.
  • Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  • Mix flour and salt.
  • Mix baking soda and vinegar.
  • Stir vinegar mixture and water into flour mixture; beat until smooth.
  • Dip fish into batter, allowing excess batter to drip into bowl.
  • Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  • Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

Tips:

  • Use fresh, firm fish fillets for the best results.
  • Soak the fish fillets in buttermilk for at least 30 minutes before frying. This will help to tenderize the fish and make it more flavorful.
  • Use a light hand when coating the fish in the batter. A thick layer of batter will make the fish greasy and heavy.
  • Fry the fish in hot oil until it is golden brown and crispy. Do not overcrowd the pan, or the fish will not cook evenly.
  • Serve the fish immediately with your favorite dipping sauce.

Conclusion:

Salt and vinegar crisp battered fish is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy batter and flaky fish, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a quick and tasty meal, give this recipe a try. You won't be disappointed!

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