Crispy Crunchy Fish And 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 AND CHIPS



Crispy Fish and Chips image

This classic dish is made a little healthier with sweet potatoes and a crispy cereal breading.

Provided by oldmanwendel

Categories     Seafood     Fish

Time 1h50m

Yield 4

Number Of Ingredients 14

Nonstick cooking spray
½ cup plain fat-free Greek yogurt
¼ cup sliced green onions
2 teaspoons lime juice
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided
3 cups shredded coleslaw mix
1 pound sweet potatoes, cut into 1/2-inch wedges
2 tablespoons olive oil, divided
1 teaspoon chili powder
4 (4 ounce) fillets fresh or frozen whitefish such as haddock or cod, 1 inch thick
1 egg, lightly beaten
1 tablespoon water
2 ½ cups puffed corn cereal or corn flakes, crushed

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
  • Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
  • Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
  • Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
  • Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.

Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g

CRUNCHY BATTER FRIED FISH (NO BEER)



Crunchy Batter Fried Fish (No Beer) image

I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!

Provided by BETHANY T.

Categories     Healthy

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 lbs cod (fresh or frozen and thawed)
1 1/4 cups all-purpose flour, divided
1/2 cup cornstarch, divided
1 teaspoon baking powder
16 ounces club soda
1 teaspoon salt (plus seasoning of your choice..Old Bay, Lemon Pepper etc)
oil (for frying)

Steps:

  • Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
  • Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
  • Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
  • In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
  • Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
  • Cut fish into portion sizes and remove any pin bones, and pat dry.
  • Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
  • Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
  • Cook the fish one or two pieces at a time until golden brown.
  • Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
  • Serve while hot.

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 FISH AND CHIPS



Crispy Fish and Chips image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

3 quarts canola oil
2 russet potatoes, scrubbed
8 cod fillets (3 to 4 ounces each)
Kosher salt
2 1/2 cups all-purpose flour, plus more as needed
3 teaspoons turmeric
2 teaspoons baking soda
One 12-ounce can beer, preferably IPA
2 large egg whites, whipped to medium peaks
Tartar Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise, preferably Hellman's
1/4 cup minced dill pickles
2 tablespoons capers
2 spicy banana peppers, minced
Zest and juice of 1 lemon
1/2 bunch fresh dill, minced
Kosher salt and freshly ground black pepper

Steps:

  • Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
  • Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
  • Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
  • Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
  • Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
  • Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.

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