Lemon Scented Fish Chips Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

PARKER'S FISH AND CHIPS



Parker's Fish and Chips image

Provided by Ina Garten

Categories     main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 16

1 1/2 pounds fresh cod fillets (choose thick ones)
Kosher salt and freshly ground black pepper
1/2 cup plus 1 tablespoon all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon freshly grated lemon zest
1/8 teaspoon cayenne pepper
1/2 cup water
1 extra-large egg
Vegetable oil, for frying
1 recipe Baked Chips, recipe follows
2 large baking potatoes, unpeeled
2 tablespoons good olive oil
3/4 teaspoon kosher salt
1/3 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh garlic
1/2 teaspoon minced fresh rosemary leaves

Steps:

  • Lay the cod fillets on a cutting board. Sprinkle both sides with salt and pepper. Cut the fillets in 1 1/2 by 3-inch pieces.
  • In a bowl, combine the flour, baking powder, lemon zest, cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon pepper. Whisk in 1/2 cup of water and then the egg.
  • Pour 1/2-inch of oil into a large (12-inch) frying pan and heat it to about 360 degrees F.
  • Dip each fillet into the batter, allowing the excess to drip back into the bowl. Place it very carefully into the hot oil. Don't crowd the pieces. Adjust the heat as needed to keep the oil between 360 and 400 degrees F. Cook the fish on each side for 2 to 3 minutes, until lightly browned and cooked through. Remove to a plate lined with a paper towel. Sprinkle with salt and serve hot with the "chips."
  • Preheat the oven to 400 degrees F.
  • Scrub the potatoes, cut them in half lengthwise, then cut each half in thirds lengthwise. You'll have 6 long wedges from each potato. Place the potatoes on a sheet pan with the olive oil, salt, pepper, garlic, and rosemary. With clean hands, toss all the ingredients together, making sure the potatoes are covered with oil. Spread the potatoes in a single layer with 1 cut side down.
  • Bake the potatoes for 30 to 35 minutes, turning to the other cut side after 20 minutes. Bake until they are lightly browned, crisp outside, and tender inside. Sprinkle with salt and serve immediately.

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.

PAN-SEARED TILEFISH WITH GARLIC, HERBS AND LEMON



Pan-Seared Tilefish With Garlic, Herbs and Lemon image

All cooks needs a basic sautéed fish fillet recipe in their repertory, and this one could not be much simpler. It does require a step that may intimidate on first glance: you baste the fish with the fat you're cooking it in. Don't worry. Just use a good amount of fat in the pan, about a tablespoon per person (you could get away with a little less if you insist, or use half white wine and half fat). Basting helps cook the fish evenly and keeps it and moist. In this recipe, the fat is butter. As the fish cooks, the butter browns, taking on a nutty scent that is classic with seafood. Tilefish is specified but any firm fillet will do, from sea bass to grouper.

Provided by Melissa Clark

Categories     dinner, easy, quick, main course

Time 15m

Yield 2 servings

Number Of Ingredients 9

2 skinless tilefish or other sturdy, thick white fish fillets (about 7 to 8 ounces each), skins removed
Kosher salt, to taste
Black pepper, to taste
2 1/2 tablespoons unsalted butter
3 green garlic shoots or scallions, thinly sliced
1 1/2 tablespoons finely chopped chives, mint, lovage and/or sorrel
1 tablespoon minced lemon thyme or regular leaves
2 teaspoons finely chopped tarragon, basil or marjoram
Juice of 1/2 lemon

Steps:

  • Remove any remaining pin bones in the fish, pat dry, and season both sides with salt and pepper.
  • In a large sauté pan over medium heat, melt butter. Once butter has begun to foam, lay fish in pan. Add green garlic or scallions and a pinch of salt. Without disturbing the fish, tilt the pan toward you; using a spoon, ladle green garlic butter over fish. Continue basting fish for 2 to 3 minutes.
  • Using a spatula, gently flip fish. Reduce heat to low, cover pan and cook for 2 minutes.
  • Uncover pan, add herbs and continue basting fish with butter until it is just cooked through, another minute or two longer.
  • Transfer fish to a serving platter or individual plates, pour pan sauce over the top, and pour lemon juice over everything. Season with more salt and black pepper if needed. Serve immediately.

Nutrition Facts : @context http, Calories 352, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 18 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 10 grams, Sodium 640 milligrams, Sugar 1 gram, TransFat 1 gram

OVEN-FRIED FISH & CHIPS



Oven-Fried Fish & Chips image

My baked fish is a shoo-in when you want fish and chips without the frying mess. Dare I say, they're a little upgrade from the English pub classic. Get more of my recipe at cinnamonspiceandeverythingnice.com. -Reeni Pisano, Wappingers Falls, New York

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 15

1/3 cup mayonnaise
2 tablespoons dill pickle relish or chopped dill pickle
2 teaspoons grated lemon zest
FISH AND POTATOES:
1-1/2 pounds baking potatoes (about 3 medium)
2 teaspoons olive oil
3/4 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
1/2 cup panko bread crumbs
1/4 cup seasoned bread crumbs
4 cod fillets (4 ounces each)
2 tablespoons mayonnaise
2 tablespoons grated Parmesan cheese
2 teaspoons chopped fresh parsley
Malt vinegar, optional

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.

Nutrition Facts : Calories 475 calories, Fat 24g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 789mg sodium, Carbohydrate 40g carbohydrate (2g sugars, Fiber 5g fiber), Protein 23g protein.

More about "lemon scented fish chips recipes"

BAKED PANKO COD WITH LEMON BUTTER SAUCE (POSH FISH …
baked-panko-cod-with-lemon-butter-sauce-posh-fish image
Web Feb 1, 2022 Drizzle with olive oil and toss with your hands. Bake in one layer for around 30 minutes or until cooked through, golden, and a little …
From scrummylane.com
5/5 (5)
Calories 794 per serving
Category Easy Main Meal
  • Preheat the oven to 200C. Then put the potatoes into a large pot of salted water and bring to the boil. Boil for 2 minutes, drain and let steam. Alternatively, boil for 10 minutes in water that's already boiling.
  • Tip the drained potatoes onto a large baking sheet lined with baking paper or foil. Drizzle with the olive oil and toss with your hands. Bake in one layer for around 30 minutes or until golden and a little crispy.
  • Meanwhile, combine the bread crumbs, lemon zest, basil, parmesan and salt and pepper in a small bowl and put aside.
  • Heat up an oven-proof frying pan on the stove top with a good drizzle of olive oil. At the same time, heat up the grill (broiler). Cook the fish fillets for 2 to 3 minutes in the pan.


FISH AND CHIPS {HEALTHY BAKED RECIPE!} – WELLPLATED.COM
fish-and-chips-healthy-baked-recipe-wellplatedcom image
Web Mix the buttermilk and part of the Old Bay together in a ziptop bag. Add the fish, then refrigerate for 20 minutes. Cut the potatoes into wedges and toss with oil and seasonings. Bake the wedges for 25 minutes at 400 degrees …
From wellplated.com


BEER BATTERED FISH AND CHIPS - THE STAY AT HOME CHEF
beer-battered-fish-and-chips-the-stay-at-home-chef image
Web Heat vegetable oil in a large pot over medium heat to 350 degrees Fahrenheit. Monitor the temperature closely. Meanwhile, peel and slice potatoes into wedges or strips (fries). Pat them dry. In a medium-sized …
From thestayathomechef.com


FISH AND CHIPS - TASTES BETTER FROM SCRATCH
Web Mar 4, 2022 Heat Oil: Pour 1-2 inches of oil in a large pot and heat to 350 degrees. PRO TIP: PRO TIPS: The oil temperature is key to success: Make sure the oil is at the right …
From tastesbetterfromscratch.com
5/5 (5)
Calories 222 per serving
Category Main Course


TRADITIONAL FISH & CHIPS RECIPE - GREAT BRITISH CHEFS
Web 1.5l groundnut oil. 11. Reheat the oil to 180°C and return the chips to the pan, cooking until they are crispy and brown. Drain well and season with fine rock salt. Keep in warm place …
From greatbritishchefs.com


FISH AND CHIPS WITH LEMON REMOULADE - GORTON’S SEAFOOD
Web 5. Add about a teaspoon of fresh lemon juice to the mixture, or more according to personal taste preference. 6. Keep the lemon remoulade chilled until ready to serve. 7. Place the …
From gortons.com


BAKED FISH AND CHIPS WITH LEMON SMASHED PEAS
Web Mar 6, 2017 Cook for 10 minutes, until the chips are golden and the fish is cooked through. Whilst the fish and chips are in the oven, steam or microwave the petit pois …
From kitchensanctuary.com


LEMON CHIPS: EASY PROFESSIONAL CANDIED LEMON SLICE RECIPE
Web Aug 5, 2021 3 lemons 2 cups granulated sugar 1½ cups water ¼ cup sugar (for garnish) Instructions Using a sharp knife, slice lemons as thin as possible. Thick pieces will take …
From cookthink.com


CLASSIC BRITISH FISH AND CHIPS RECIPE - TASTING TABLE
Web Dec 9, 2022 ½ tablespoon lemon juice ½ teaspoon finely grated lemon zest Salt and pepper, to taste 1 pound potatoes, peeled and chopped into batons 1 cup plain flour, …
From tastingtable.com


LEMON-SCENTED FISH & CHIPS RECIPE | EAT YOUR BOOKS
Web Save this Lemon-scented fish & chips recipe and more from BBC Good Food Magazine, August 2012 to your own online collection at EatYourBooks.com. Toggle navigation. …
From eatyourbooks.com


OVEN-BAKED FISH (WITH LEMON) - KYLEE COOKS
Web Jan 5, 2021 Place fish in a greased baking dish and sprinkle with the seasoning mix. Grate a little lemon zest over the top of the fish and squeeze some lemon juice over the top of …
From kyleecooks.com


BAKED FISH AND CHIPS WITH LEMON YOGHURT - HEALTHY FOOD GUIDE
Web Instructions. Preheat oven to 180ºC. Line 2 large baking trays with baking paper. Arrange kumara on 1 prepared tray and spray with oil. Bake for 15 minutes. Meanwhile, lightly …
From healthyfood.com


LEMON-SCENTED FISH & CHIPS | RECIPE | BBC GOOD FOOD …
Web Oct 12, 2014 - Oven-bake white fish with carrots and potatoes and serve with a pea, broccoli and spinach puree - packed with goodness! from BBC Good Food. Pinterest. …
From pinterest.co.uk


LEMON GARLIC FISH STICKS WITH JALAPEñO TARTAR SAUCE. - HOW SWEET …
Web Feb 26, 2020 2 eggs, lightly beaten ⅔ cup crushed potato chips 1 cup seasoned panko breadcrumbs 1 teaspoon garlic powder ½ teaspoon smoked paprika ½ teaspoon lemon …
From howsweeteats.com


FISH & CHIPS RECIPES | BBC GOOD FOOD

From bbcgoodfood.com


Related Search