Fish N Chips Recipes

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.

BAKED FISH AND CHIPS

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.

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.

CHIPS AND FISH

Steps:

• Heat oven to 200 degrees F.
• Heat the safflower oil in a 5-quart Dutch oven over high heat until it reaches 320 degrees.
• Using a V-slicer with a wide blade, slice the potatoes with the skin on. Place in a large bowl with cold water.
• In a bowl, whisk together the flour, baking powder, salt, cayenne pepper, and Old Bay seasoning. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
• Drain potatoes thoroughly, removing any excess water. When oil reaches 320 degrees, submerge the potatoes in the oil. Working in small batches, fry for 2 to 3 minutes until they are pale and floppy. Remove from oil, drain, and cool to room temperature.
• Increase the temperature of the oil to 375 degrees. Re-immerse fries and cook until crisp and golden brown, about 2 to 3 minutes. Remove and drain on roasting rack. Season with kosher salt while hot and hold in the oven.
• Allow oil to return to 350 degrees. Lightly dredge fish strips in cornstarch. Working in small batches, dip the fish into batter and immerse into hot oil. When the batter is set, turn the pieces of fish over and cook until golden brown, about 2 minutes. Drain the fish on the roasting rack. Serve with malt vinegar.

CRISPY BEER BATTER FISH & CHIPS

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.

AIR-FRYER FISH AND CHIPS

Steps:

• Preheat air fryer to 400°. Peel and cut potato lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks., In a large bowl, toss potato with oil, pepper and salt. Place potato pieces in a single layer in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes in basket to redistribute; continue to cook until lightly browned and crisp, 5-10 minutes longer. , Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt; dip into flour mixture to coat both sides and shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere. , Remove fries from basket; keep warm. Place fish in a single layer in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, turning halfway through cooking, 8-10 minutes. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.

FISH AND CHIPS

Steps:

• Heat 3 inches of the oil in a deep fryer to 325 degrees F. Alternatively, use a deep heavy skillet.
• Peel the potatoes and cut them into chips (that is, fries) about the size of your index finger. Put the potatoes in a fryer basket and lower into the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F. In a large mixing bowl, combine the flour, baking powder, salt and pepper. Combine soda water and egg and pour into the flour mixture. Whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully lower the battered fish into the bubbling oil on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.

CRISPY FISH AND CHIPS

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.

BAKED FISH 'N' CHIPS

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.

ENGLISH-STYLE FISH AND CHIPS

Steps:

• Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
• Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
• Crank the oil temperature up to 375 degrees F.
• In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
• Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
• Tartar Sauce:
• 1 cup mayonnaise
• 1 tablespoon chopped capers
• 1 tablespoon chopped cornichons
• 2 tablespoons finely chopped flat-leaf parsley leaves
• 1/2 lemon, juiced
• Dash hot sauce
• In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
• Yield: about 1 1/4 cups

CLASSIC BRITISH FISH AND CHIPS RECIPE

Steps:

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

BEER-BATTERED FISH AND CHIPS

Steps:

• Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
• Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
• Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
• Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
• Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.