Perfect Fish 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.

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.

CLASSIC FISH AND CHIPS

Steps:

• Place sliced potato wedges in a large zip lock bag, drizzle with olive oil, season with salt, pepper, and Old Bay Seasoning. Shake bag to coat potatoes.
• Pre-heat oven to 375°
• Place potato wedges on baking sheet. Bake for 15 minutes. Turn potato wedges over and cook an additional 15 minutes or until golden brown.
• Remove and serve with fish.
• Wash, pat dry, cut fish into strips and season with Old Bay Seasoning.
• In a medium bowl place flour, baking soda, baking powder, salt, and additional seasonings. Mix with wire whisk.
• Add 3/4 cup of warm water. Mix will until batter is smooth without lumps.
• Heat 3 inches of oil in a dutch oven to 375°
• Once hot, dip your fish fillets in the batter and carefully set into the hot oil.
• Fry 4-5 minutes on each side till golden brown.
• Place on a cooling rack on top of a baking sheet. Keep in warm oven until all the fish is fried.
• Serve with lemon, tartar sauce, or malt vinegar.
• Cut Zucchini into wedges and dip in remaining batter. Fry until golden brown and sprinkle with Parmesan Cheese.

PERFECT FISH & CHIPS

Steps:

• Wash fillet in lemon and water.
• Season with salt and pepper.
• Chill while you prepare the batter.
• Sprinkle yeast over warm water.
• Let stand until dissolved.
• Place flour in a bowl with the salt and sugar.
• Make a well in the center.
• Add the dissolved yeast, oil and 2/3 of the beer.
• Stir with a wooden spoon just to combine. Stir in remaining beer.
• Let the batter stand, covered, in a warm place for 30-35 minuted, until it has thickened and become frothy.
• Dry fish with paper towels and cut each fillet diagonally into 2 pieces.
• Heat the oven to warm.
• Stir together remaining flour, pepper and salt in a plate. Heat the oil.
• Whip egg white until it forms soft peaks and fold into batter.
• Coat fish with seasoned flour, patting so they are evenly coated.
• Shake off excess flour.
• Using a 2 pronged fork, dip the fish into the batter.
• Lift it out and hold it over bowl 5 seconds to drip off excess batter.
• Carefully lower the piece of fish into the hot oil and deep fry, turning once, until golden crisp.
• Fry 1-2 pieces at a time, transferring to paper towels as you go.

THE HAIRY BIKERS' SPICY FISH AND CHIPS

Steps:

• First start the potatoes. Preheat the oven to 200°C/Fan 180°C/Gas 6. Bring a large pan of water to the boil and add salt. Add the potatoes and cook for 4-5 minutes, then drain. Pour the oil into a roasting tin and add the potatoes. Toss and sprinkle in the cumin seeds, then roast in the oven for 25 minutes.
• Pat the fish fillets dry. Mix the plain flour with the spices, salt and pepper. Dip the fish into the seasoned flour and coat well. Pat off any excess, then dip the fish in the beaten egg and lastly into the panko breadcrumbs.
• Remove the potatoes from the oven and sprinkle with the green chillies, then lay the fish on top. (If the tin seems too crowded, cook the fish in a separate tin instead.) Drizzle with a little olive oil and cook for a further 10 minutes. Remove from the oven.
• Simmer the peas in hot water for 2-3 minutes. Drain and purée with the coriander, crème fraiche, lime juice and chilli powder. You can make this as coarse or as smooth as you like. Warm through again and serve with the fish and potatoes.

BEER BATTERED FISH AND CHIPS RECIPE

Steps:

• Preheat the oil to 180˚C. Prepare an oven tray with a cooling rack lined with paper towels.
• For the batter, combine the flours, cornstarch and baking powder in a large bowl. Mix the gin and the honey in a cup and add to the bowl. Whisk the mixture together. When ready, add the cold beer and whisk.
• Have a plate with a layer of rice flour ready to lightly dust the fish fillets.
• With the fillets having been patted dry, dust a fillet in the rice flour and shake off the excess before immediately coating in the batter mixture.
• Let it drip for a second and add to the deep fryer. Check the colour of the bottom of the fillet after 1 minute. If it's golden brown flip the fillet over and cook for another minute. If it's not yet golden, wait another 30 seconds before flipping.
• Drain the cooked fillets on the paper towel lined tray, season and serve with fries, tartare sauce, lemon or lime wedges and dill pickles.

CLASSIC BRITISH FISH AND CHIPS RECIPE

Steps:

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