Fried Fish And Chips With Salad Recipes

FISH AND CHIP SALADS

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.

OVEN-FRIED FISH & CHIPS

Steps:

• For tartar sauce, in a small bowl, mix mayonnaise, relish and lemon zest. Refrigerate until serving., Preheat oven to 400°. Cut potatoes lengthwise into 1-in.-thick wedges; toss with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread evenly in a greased 15x10x1-in. baking pan. Roast until golden brown, stirring occasionally, 40-45 minutes. , Meanwhile, in a small skillet, toast panko bread crumbs over medium-low heat until lightly browned, stirring occasionally, 5-7 minutes. Transfer to a shallow bowl; stir in seasoned bread crumbs., Sprinkle cod with the remaining salt and pepper; spread top and sides of fish with mayonnaise. Dip in crumb mixture to cover mayonnaise, pressing firmly to help adhere. Place in a greased 15x10x1-in. baking pan, crumb side up. Sprinkle with any remaining crumb mixture. Bake until fish just begins to flake easily with a fork, 12-15 minutes., Toss potatoes with cheese and parsley. Serve fish and potatoes with tartar sauce and, if desired, vinegar.

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.

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.

FRIED FISH AND CHIPS WITH SALAD

Steps:

• Fillet fish, lay aside.
• Cut potatoes into chips and leave in water for frying in oil.
• Mix the eggs, place in a bowl.
• Mix flour and salts and spices in a bowl.
• Cut fillets to desired sizes, dip and coat them in the egg then the flour then the egg again. This is the batter.
• Once oil is warm in the pan for frying then place the battered fish in to fry, Fry lightly and turn over within 3 minutes. Test fish if the white is all cooked. The batter should be golden brown.
• In a separate pot or pan or fryer. place oil to heat for frying the potato chips. Leave the potato chips to cook a bit before lifting to turn them. Once brown they should be soft and cooked. Then place them on a towel or paper towel to drain the oil off.
• Place your fish and some chips in a serving plate and slice some lemons for squeezing the juice over the fish. Salt the chips or add some tomato sauce or other fish sauce you would like.
• A simple salad can be tomato and onion with some lettuce.
• Other wise use other salads. As per below links

FISH AND CHIPS SALAD

Steps:

• Preheat oven to 425°. Spray two rimmed baking sheets with olive oil cooking spray.
• For the fish and chips: Arrange fish in an even layer on one pan, spacing evenly. Arrange fries on the other pan in an even layer. Spray fish and fries with cooking spray. Combine salt, pepper, and paprika in a small bowl; sprinkle fish and fries evenly with half of the seasoning mixture.
• Place the fries on the bottom rack, and the fish on the top rack. Bake for 15 minutes. Remove pans from oven. Flip fish, and toss fries; spray with cooking spray again, and sprinkle with remaining seasoning mixture. Return pans to oven in the same positions. Bake until golden and crispy, about 10 minutes more.
• For the pickled onions: Meanwhile, combine the sliced red onion, 1/2 cup malt vinegar, 1/2 cup water, 1 teaspoon sugar, and 1/4 teaspoon salt in a small microwave-safe bowl. Microwave until steaming, 3 minutes. Let cool 10 minutes.
• For the dressing: Whisk together the mayonnaise, malt vinegar, 2 tablespoons water, and pickle relish until combined.
• To serve: Add the greens to a large bowl; add the pickled onions and 1/4 cup of the pickling liquid; toss to combine. Divide lettuce evenly among serving bowls. Sprinkle fries and cooked peas evenly over the bowls; top each bowl with 2 to 3 pieces of fish. Drizzle the salads with dressing. Serve with lemon wedges, if you like.

FISH FRY AND CHIPS

Steps:

• Lay cod fillets on cutting board and cut into 3" pieces.
• Sprinkle both sides of fish with salt and pepper.
• In a bowl combine the flour, baking powder, cayenne pepper, lemon zest, 1 1/2 teaspoons salt, 3/4 teaspoons pepper.
• Whisk in water (add more if batter seems too thick), and 2 eggs.
• Pour 1/2" oil into a large fry pan and heat to about 360 degrees.
• Dip each fillet into batter, dripping off extra.
• Place into pan and do in batches to avoid overcrowding.
• Fry about 2-3 minutes on each side-will be lightly golden brown.
• Remove to paper towel to dry.
• Sprinkle with salt and pepper and serve hoth with"chips" (fries).
• For chips, preheat oven to 400 degrees.
• Scrub potatoes and cut them in half lenthwise.
• Then cut each into fourths lengthwise.
• Place potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary.
• Toss all to coat well and in a single layer with cut sude down bake 35-40 minutes turning after 20 minutes.
• Bake till lightly browned, crisp outside and tender inside.
• When preparing-do chips first.