Classic Fish Chips Recipes

GORDON RAMSAY FISH AND CHIPS RECIPE

Steps:

• In a separate medium-size mixing bowl, mix together flour, beer, and egg; stir until the mixture is smooth. The secret is you let the mixture stand for a night to make it even crisper.
• Take the cod and season it with salt to remove the extra moisture. Then, put it in the flour with black pepper in it. Nicely coat them and dust off excess flour. Then, dip it in the batter.Now just roll that and let it sink in the batter.
• Preheat the oil in a large pot or electric skillet to 350oF (175oC).
• Lay your Fish in the oil and fry until the fish is golden brown.
• Take it out and as it is crispy and steaming hot, season it with some salt and move on to making fries.
• Blanch the potatoes in the lesser heated oil (about 330o) for 2 minutes. Now, cook them for the second time with higher temperature (rise to 385o). The indicator that the fries are done is they rise up in the oil.
• Drain well on paper towels. Add some fresh parsley, paprika and a touch of some salt and pepper to it for taste.
• Put a splash of oil in the pan. Put in some boiled peas, a pinch of salt and pepper, minced shallot, garlic and a little knob of butter.
• Toss all of these together. When there is no moisture left, turn off the heat and crush them a little bit. Add some more butter and some fresh mint.
• Now, plate these glossy peas with white sauce, fries and fish that is seasoned with some lemon juice in the end and serve.

TRADITIONAL BRITISH FISH AND CHIPS

Steps:

• For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
• Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
• When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
• For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
• For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
• For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
• Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.

CLASSIC FISH AND CHIPS

Steps:

• For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin.
• For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter.
• Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
• Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges.

CLASSIC FISH AND CHIPS

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.

CLASSIC FISH AND CHIPS

Steps:

• Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
• Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
• Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
• Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
• Fry the potatoes again for 1 to 2 minutes for added crispness.

CLASSIC FISH & CHIPS

Steps:

• Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
• To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
• When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream - do not over-beat, a few lumps are fine. Keep chilled.
• Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
• Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

CLASSIC FISH AND CHIPS

Steps:

• Place sliced potato wedges in a large zip lock bag, drizzle with olive oil, season with salt, pepper, and Old Bay Seasoning. Shake bag to coat potatoes.
• Pre-heat oven to 375°
• Place potato wedges on baking sheet. Bake for 15 minutes. Turn potato wedges over and cook an additional 15 minutes or until golden brown.
• Remove and serve with fish.
• Wash, pat dry, cut fish into strips and season with Old Bay Seasoning.
• In a medium bowl place flour, baking soda, baking powder, salt, and additional seasonings. Mix with wire whisk.
• Add 3/4 cup of warm water. Mix will until batter is smooth without lumps.
• Heat 3 inches of oil in a dutch oven to 375°
• Once hot, dip your fish fillets in the batter and carefully set into the hot oil.
• Fry 4-5 minutes on each side till golden brown.
• Place on a cooling rack on top of a baking sheet. Keep in warm oven until all the fish is fried.
• Serve with lemon, tartar sauce, or malt vinegar.
• Cut Zucchini into wedges and dip in remaining batter. Fry until golden brown and sprinkle with Parmesan Cheese.

CLASSIC FISH AND CHIPS

Steps:

• Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360°F.
• Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.
• Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.

CLASSIC BRITISH FISH AND CHIPS RECIPE

Steps:

• Serve immediately with the hot fish accompanied by your favorite condiment.