Crispy Batter For Fish Chips Recipes

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CRISPY BEER BATTER FISH & CHIPS



Crispy Beer Batter Fish & Chips image

Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.

Provided by Chef John

Categories     Seafood     Fish

Time 25m

Yield 4

Number Of Ingredients 8

1 cup self-rising flour
2 tablespoons rice flour
¼ teaspoon baking powder
4 (6 ounce) cod fillets, fully thawed if frozen
2 tablespoons rice flour, or as needed
salt to taste
1 cup lager-style beer, or more as needed
vegetable oil for frying

Steps:

  • Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
  • Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
  • Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
  • Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
  • Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.

Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g

CRISPY FISH AND CHIPS



Crispy fish and chips image

The crispiest beer battered fish and chips is an irresistible classic. Serving it with homemade tartar sauce takes it over the top!

Provided by Alida Ryder

Categories     Dinner

Time 1h15m

Number Of Ingredients 8

4 potatoes (peeled and sliced into chips )
vegetable/canola oil (for deep frying )
salt (to taste )
½ cup flour
½ cup cornflour / cornstarch
1-1½ cup beer ((alternatively use soda water/club soda) )
1 tsp salt
1 kg white fish fillets (de-boned, skin-on)

Steps:

  • For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
  • Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
  • For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
  • Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
  • Remove from the oil, drain on kitchen paper then serve with the chips and tartar sauce.

Nutrition Facts : Calories 570 kcal, Carbohydrate 54 g, Protein 58 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 125 mg, Sodium 741 mg, Fiber 6 g, Sugar 1 g, ServingSize 1 serving

CRISPY FISH & CHIPS



Crispy Fish & Chips image

A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. -Linda Schend, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups frozen steak fries
4 salmon fillets (6 ounces each)
1 to 2 tablespoons prepared horseradish
1 tablespoon grated Parmesan cheese
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup panko bread crumbs
Cooking spray

Steps:

  • Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown., Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray., Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries.

Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 698mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

CRISPY BATTER FOR FISH & CHIPS



Crispy Batter for Fish & Chips image

A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.

Provided by hollyberry

Categories     Healthy

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup water, ice cold
400 g cod fish fillets

Steps:

  • Mix ingredients together.
  • Dip cod into batter.
  • Deep fry at 425F until cooked.

CRISPY CRUNCHY FISH AND CHIPS



Crispy Crunchy Fish and Chips image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 small russet potatoes, washed
3 cups canola plus 2 teaspoons canola oil
Salt and freshly ground black pepper
Nonstick cooking spray
2 cups all-purpose flour, plus 1/2 cup for dredging
2 teaspoons baking powder
2 cups seltzer water
4 tilapia fillets, each fillet sliced in 1/2
Tartar Sauce, recipe follows
1 cup mayonnaise
2 teaspoons lemon juice
2 teaspoon seafood seasoning
2 tablespoons pickle relish

Steps:

  • Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
  • Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
  • In a medium pot heat 3 cups of canola oil to 360 degrees F.
  • In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
  • Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
  • Serve immediately with chips and Tartar Sauce on the side.
  • Combine all ingredients in a small bowl and mix until well blended.

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.

CRISPY FRIED FISH



Crispy Fried Fish image

Bring back the Friday night fish fry tradition with this updated recipe. Using Progresso panko crispy bread crumbs help the crust stay extra-crisp, while the fish remains moist.

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

1/3 cup Gold Medal™ all-purpose flour
2 teaspoons seasoned salt
2 eggs
1/2 cup dark beer or water
1 1/2 cups Progresso™ panko crispy bread crumbs
Peanut or corn oil for frying
1 1/2 lb fish fillets (walleye, cod, whitefish or tilapia)

Steps:

  • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

Nutrition Facts : Calories 420, Carbohydrate 39 g, Cholesterol 240 mg, Fat 1 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 2 g, TransFat 0 g

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