Canyon Ranchs Baked Fish Chips Recipes

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CANYON RANCH'S BAKED FISH & CHIPS



Canyon Ranch's Baked Fish & Chips image

This is a delicious, healthy recipe that does not sacrifice flavour. Recipe is from the cookbook, "Canyon Ranch Cooking: Bringing the Spa Home", by Canyon Ranch & Jeanne Jones.

Provided by blucoat

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 lb russet potato, cut into wedges
1/2 cup whole wheat flour
6 tablespoons whole wheat bread crumbs
1 pinch fresh ground black pepper
1 egg white, beaten
1 lb cod or 1 lb halibut fillet, cut into 4-ounce portions
2/3 cup fat-free mayonnaise (optional)
1 tablespoon sweet pickle relish (optional)
1 teaspoon fresh lemon juice (optional)
1 teaspoon minced parsley (optional)
1 pinch cayenne pepper (optional)

Steps:

  • Preheat the oven to 450°F Lightly spray a baking sheet with non-stick cooking spray. Arrange the potato wedges on one side, leaving enough room for the fillets, and spray them with the cooking spray. Bake in the preheated oven for 25 minutes, or until golden brown and tender.
  • While the potatoes are baking, combine the flour, bread crumbs, and pepper in a shallow bowl.
  • In another shallow bowl lightly beat the egg white. Dip the fish fillets in the egg white, then coat both sides with the flour mixture. Transfer to the baking sheet, alongside the potatoes, and continue to cook for 10 minutes more, or until the fillets are crisp and browned.
  • Combine all the ingredients for the tartar sauce in a small bowl and mix well. Serve 1 tablespoon on each fish fillet.

Nutrition Facts : Calories 297.2, Fat 2.6, SaturatedFat 0.6, Cholesterol 54.5, Sodium 223.1, Carbohydrate 40.4, Fiber 5.8, Sugar 2.2, Protein 28.7

BAKED FISH AND CHIPS



Baked Fish and Chips image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 10

3 medium russet potatoes (1 1/4 pounds)
1/4 cup extra-virgin olive oil
Pinch of cayenne pepper
Kosher salt
Olive oil cooking spray
2 3/4 cups crispy rice cereal
Kosher salt and freshly ground black pepper
3 large egg whites
1 1/2 pounds skinless, boneless Pollock (or other firm white fish), cut into 2-by-4-inch pieces
Tartar sauce and/or malt vinegar, for serving (optional)

Steps:

  • Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
  • Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
  • Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
  • Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
  • Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

BAKED FISH AND CHIPS



Baked Fish and Chips image

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We've paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Provided by Melissa Clark

Categories     dinner, finger foods, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
6 tablespoons extra-virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated on a microplane or minced
1 teaspoon black pepper, more as needed
1/4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

Steps:

  • Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
  • Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
  • In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
  • In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
  • Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
  • In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
  • Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
  • Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

Nutrition Facts : @context http, Calories 917, UnsaturatedFat 39 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 5 grams, Protein 42 grams, SaturatedFat 8 grams, Sodium 1097 milligrams, Sugar 2 grams, TransFat 0 grams

COOL RANCH CHIPS RECIPE BY TASTY



Cool Ranch Chips Recipe by Tasty image

Here's what you need: gold potatoes, cooking oil, ranch dressing mix, chives, salt, pepper

Provided by Merle O'Neal

Categories     Snacks

Yield 2 servings

Number Of Ingredients 6

3 gold potatoes
1 tablespoon cooking oil
1 packet ranch dressing mix
¼ cup chives
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Preheat the oven to 350ºF (175ºC).
  • Carefully slice 3 gold potatoes into ⅛-inch (3 mm) slices using a knife or mandoline.
  • In a large bowl, mix chips with ingredients.
  • Arrange chips on greased baking sheet
  • Bake for 30-35 minutes.
  • Enjoy!

Nutrition Facts : Calories 279 calories, Carbohydrate 49 grams, Fat 7 grams, Fiber 3 grams, Protein 4 grams, Sugar 1 gram

BAKED FISH 'N' CHIPS



Baked Fish 'n' Chips image

Crunchy fillets with a kick of cayenne and crispy potatoes make this baked fish and chips recipe a quick and tasty light meal for two. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 tablespoon olive oil
1/4 teaspoon pepper, divided
2 medium potatoes, peeled
3 tablespoons all-purpose flour
1 egg
1 tablespoon water
1/3 cup crushed cornflakes
1-1/2 teaspoons grated Parmesan cheese
Dash cayenne pepper
1/2 pound haddock fillets
Tartar sauce, optional

Steps:

  • In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.

Nutrition Facts : Calories 358 calories, Fat 10g fat (2g saturated fat), Cholesterol 131mg cholesterol, Sodium 204mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges

CANYON RANCH'S LEGENDARY CHOCOLATE CHIP COOKIES



Canyon Ranch's Legendary Chocolate Chip Cookies image

A (somewhat) healthy version of chocolate chip cookies from the Canyon Ranch Spa that uses low-fat cream cheese to replace some of the oil, as well as part whole wheat flour. The recipe was printed in their cookbook, "Canyon Ranch: Nourish: Indulgently Healthy Cuisine".

Provided by blucoat

Categories     Drop Cookies

Time 20m

Yield 38 cookies

Number Of Ingredients 10

1/4 cup butter, cold
1/3 cup low-fat cream cheese, cold
1 cup firmly packed brown sugar
2 egg yolks
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt or 1/2 teaspoon salt
1 (6 ounce) package semi-sweet chocolate chips

Steps:

  • Preheat oven to 350°F and lightly coat a baking sheet with canola oil or cooking spray.
  • In a large mixing bowl, cream butter, cream cheese, and brown sugar on low speed with an electric mixer. Add egg yolks and vanilla and mix on low until just combined.
  • In a medium bowl, combine remaining ingredients. Add to butter mixture and mix by hand until combined. Portion heaping teaspoonfuls (or use a 3/4 ounce scoop) onto baking sheet about 1 1/2 inches apart. Bake for 7 minutes. Lightly flatten cookies with finger. Rotate baking sheet and bake an additional 3 minutes.

Nutrition Facts : Calories 77.7, Fat 3.3, SaturatedFat 1.9, Cholesterol 13.4, Sodium 75.3, Carbohydrate 11.9, Fiber 0.5, Sugar 8.2, Protein 1

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