Fish And Chips Salad Recipes

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FISH AND CHIP SALADS



FISH AND CHIP SALADS image

These fish and chip salads are a tasty, quick and healthy alternative to full blown fish and chips, suitable for any night of the week.

Provided by Josie

Number Of Ingredients 17

600 g potatoes (i.e. Agria) (1lb 5oz))
1 Tbsp olive oil
80 g Mediterranean rocket ((2.8oz))
1 Lebanese cucumber
180 g cherry tomatoes ((6.8oz))
1/3 red onion*
550 g white fish (i.e. lemon fish, tarakihi, snapper) ((1lb 3 oz))
1/4 cup plain flour ((25g))
1/4 cup milk ((60ml))
1 egg
1 Tbsp butter
2/3 cup frozen peas ((100g))
6 cornichons (mini gherkins)
1/4 cup plain, unsweetened yoghurt ((60ml))
3 Tbsp aioli
2 Tbsp cold water
1 Tbsp lemon juice

Steps:

  • Preheat oven to 200ºC (390ºF) fan bake. Line a large oven tray with baking paper.
  • PREPARE POTATOESWash and scrub potatoes (peel if you like). Dice into small 1-2cm (0.5in) cubes. Place on prepared tray, drizzle with oil, season with salt and pepper. Toss with your hands and arrange in a single layer. Cook for 30 minutes, until golden brown and edges are crisp.
  • PREPARE SALAD INGREDIENTSMeanwhile, divide rocket between individual serving plates. Thinly slice cucumber, slice tomatoes in half and finely dice onion. Place on top of rocket.
  • MAKE DRESSINGFinely dice cornichons. Whisk together yoghurt, aioli, water and lemon juice. Stir in cornichons and season with salt and pepper to taste.
  • COOK FISHCut fish into approximately 3cm (1in) cubes. Place in a resealable bag or container with flour and season with salt and pepper. Shake to distribute evenly. In a shallow dish, whisk together milk and egg. Add fish and turn to coat. Heat butter in a large frying pan over medium-high heat. Pan fry fish (you may need to do this in batches) for 2 minutes each side, until golden and cooked through.
  • While fish cooks, microwave peas for 1-2 minutes, until defrosted and warm.
  • SERVESprinkle peas over salads. Top with potatoes and fish and drizzle with dressing.*Shared with stuffed meatballs recipe.

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories     Seafood     Fish

Time 45m

Yield 4

Number Of Ingredients 9

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1 ½ pounds cod fillets

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.

Nutrition Facts : Calories 782.3 calories, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g

FISH AND CHIPS WITH SALAD



Fish and Chips with Salad image

This recipe is part of a specially designed weekly meal plan. For a grocery list and other great recipes you can make in this meal plan, please click to the episode title above.

Provided by Sandi Richard

Categories     bake,dinner,fish,Fry,lunch,Main,potatoes,quick and easy,salad,vegetables

Time 15m

Yield 4 servings

Number Of Ingredients 15

1 head Romaine lettuce
1 large carrot
1 cup buttermilk (or 2 eggs and ¾ cup milk combined to make egg bath)
1 cup cornflake crumbs or panko flakes)
¼ cup low-fat Parmesan cheese
1 Tbsp dried parsley
½ tsp pepper
1 tsp Mrs. Dash extra spicy seasoning
Cooking spray
1 ½ lb(s) (680g) firm white fish (e.g. cod, halibut or haddock)
1 lb(s) (450g) frozen 5 minute fries
1 tsp seasoning salt
Tartar sauce (optional)
⅓ cup tomato-oregano dressing
Croutons (optional)

Steps:

  • Preheat oven to 375F.
  • Place lettuce in salad bowl, grate carrot into salad bowl. Set aside.
  • Pour buttermilk or egg bath into a bowl.
  • Pour crumbs, Parmesan and spices into a different bowl to make coating mix.
  • Spray 9"x13" cake pan with cooking spray.
  • Cut fish into serving pieces approximately 2"x4". Dunk fish into buttermilk, then coating mix and place on pan. Spray top of each piece of fish with cooking spray.
  • Place in preheated oven on lower central rack. Set timer for 15 minutes.
  • Spray a different cookie sheet with cooking spray. Toss fries on pan in a single layer. Spray tops of fries and lightly sprinkle with seasoning salt.
  • When timer rings for fish, move fish to upper center rack and place fries on bottom center rack. Set timer for 5 minutes. When timer rings, toss fries and switch rack with fish again.
  • Set timer for an additional 5 minutes.
  • Toss salad with dressing and croutons when final timer rings.
  • Serve fish with Tartar sauce if desired.

CLASSIC FISH & CHIPS



Classic fish & chips image

Skip the takeaway, and spend a little effort perfecting fish & chips at home - you'll be rewarded with crisp, deeply golden fish and moreish chips

Provided by Barney Desmazery

Categories     Dinner

Time 55m

Number Of Ingredients 13

about 1 litre sunflower oil, for frying
2 thick skinless fillets of whiting, ling, pollock, haddock or cod (about 150g each)
2 large Maris Piper potatoes
1 tsp malt vinegar, plus extra to serve
75g self-raising flour, plus extra for dusting
25g cornflour
small pinch of ground turmeric
125g cold lager or fizzy water
4 cornichons
1 tsp capers
1 shallot
handful of parsley leaves, chopped
5 tbsp mayonnaise

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.

Nutrition Facts : Calories 897 calories, Fat 49 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

FRISEE SALAD WITH FISH AND CHIPS (SALMON AND SEAWEED)



Frisee Salad With Fish and Chips (Salmon and seaweed) image

Provided by Nancy Harmon Jenkins

Categories     salads and dressings, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 13

1/3 cup olive oil flavored with herbes de Provence, or best-quality extra-virgin olive oil
1 salmon fillet, preferably from a wild fish, weighing at least 1 pound
1 ounce of dulse (see note)
3 tablespoons grape seed oil or other oil that tolerates high temperatures
12 basil leaves preserved in oil (optional)
2 tablespoons sage vinegar or flavorful wine vinegar
3 tablespoons basil vinegar or flavorful wine vinegar
8 tablespoons basil oil or best-quality extra-virgin olive oil
Pinch of salt
Freshly ground black pepper to taste
2 tablespoons creme fraiche (see note)
1/3 cup finely slivered fresh chives
2 bunches curly endive or chicory frisee, rinsed and dried

Steps:

  • Rub the 1/3 cup of olive oil into the salmon and set aside to marinate at least 1 hour. Preheat grill or broiler to high heat and grill salmon 3 minutes to a side, until it is thoroughly seared on the outside but barely warm in the center. Remove from heat and set aside.
  • To prepare the dulse, first peel and stretch the pieces to separate them. Heat the grape seed oil in a skillet over high heat until oil is smoking. Add the pieces of seaweed a few at a time to the smoking oil. They will curl flat and brown almost immediately. Remove from heat, drain on paper towels and set aside. Saute basil leaves; drain and set aside. Sprinkle the sage vinegar over the seaweed and basil.
  • To prepare the salad cream, first whisk together the vinegar and oil. Add salt and pepper. Beat in creme fraiche until mixture is thoroughly homogeneous and creamy. Add chives just before serving. Pour over the endive and toss to mix and coat the leaves completely.
  • To serve, put a mound of greens on each plate. Cut the salmon in very thin slices and distribute on top of each salad mound. Sprinkle the salmon slices with seaweed "chips" and serve immediately.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 24 grams, Carbohydrate 1 gram, Fat 29 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 4 grams, Sodium 55 milligrams, Sugar 0 grams

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