Fish And Chips Casserole Food

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.

CLASSIC BRITISH FISH AND CHIPS RECIPE

Steps:

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

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.

BAKED FISH AND CHIPS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
• Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
• Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
• Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
• Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

"FISH AND CHIPS" CASSEROLE

Steps:

• Arrange a rack in the middle of the oven and preheat to 400 degrees. Generously butter a 2 quart shallow baking dish.
• Melt the butter until hot in a medium saucepan over medium heat. Add the flour and cook, whisking constantly for about 2 minutes. Gradually pour in the milk and the crème fraiche, whisking constantly until the mixture comes to a simmer.
• Remove from the heat and stir in the garlic, 3/8 tsp of salt and 3/8 tsp of black pepper. Add the thyme and let the sauce infuse with the seasonings for at least 10 minutes. I didn't have fresh available so I used about 1/4 tsp of dried thyme in the sauce and didn't use any additional for garnish.
• Cut the cod or haddock fillets into 1 inch chunks and pat them dry with paper towels. Place the fish in the prepared baking dish and season with salt and pepper. Remove the thyme sprigs from the sauce (or leave in the dried thyme if you used that instead) and pour half of the sauce over the fish. Stir gently so that all the fish pieces are well coated and spread them evenly in a single layer.
• Peel the potatoes and cut them crosswise into very thin slices (1/8 inch or less - I used a mandolin to do this). I ended up using less than 1lb once they were thinly sliced as about 2 medium sized potatoes ended up being enough to cover the 2qt. casserole dish even when overlapping a good amount.
• Arrange the potato slices in a single overlapping layer on top of the fish. Season the potatoes with salt and pepper.
• Pour the remaining sauce over the potatoes and spread evenly. (Tip: The casserole can be prepared up to this point about 4 hours ahead; cover and refrigerate. Bring to room temperature 30 minutes before baking).
• Bake the casserole, uncovered, for 45 to 50 minutes. After 30 minutes the potatoes should have just started to brown and the liquids in the dish will be bubbling up slightly. At this point, start checking the casserole often until the potatoes are tender when pierced with a sharp knife and are golden.
• Arrange a rack in the oven 4 to 5 inches from the broiler and broil the casserole until the potatoes are more browned - 1 to 2 minutes. Watch carefully as the potatoes can burn quickly.
• Remove casserole from oven and let stand for 5 to 10 minutes and then sprinkle with thyme before serving.

CLASSIC BRITISH FISH AND CHIPS

Steps:

• Set 2 tablespoons of flour aside and mix the remaining 5 tablespoons of flour with 7 tablespoons of cornstarch and 1 teaspoon of baking powder in a large bowl. Season with a pinch of salt and pepper. Whisk continuously using a fork. While whisking, pour in ⅓ cup of beer and ⅓ cup of sparkling water and continue mixing until you have a thick, smooth batter. Place the batter in the fridge to rest for 30 minutes.
• Slice the potatoes into ½-inch wide chips. Rinse the chips in a colander under cold running water.
• Bring the washed chips to a boil in a saucepan of water and simmer for 3 - 4 minutes.
• Drain the par-boiled potatoes and dry with paper towels. Chill in the refrigerator, covered with paper towels until needed.
• Place the fish fillets on a paper towel and use another paper towel to pat dry. Season to taste with a pinch of sea salt.
• In a deep-fat fryer or a large deep saucepan, heat 1 quart of oil to 350 °F.
• Cook the chips in the fat in batches for about 2 minutes per batch. Once the chips are slightly cooked, remove them from the fat and drain. Keep to one side.
• Place the 2 tablespoons of reserved flour in a shallow bowl. Place each fish fillet in the flour. Remove and shake off any excess.
• Dip the floured fish fillets in the batter and ensure the entire fillet is fully coated.
• Carefully lower each fillet into the hot oil and fry for about 8 minutes until the batter is crisp and golden.
• Remove from the hot oil and drain the cooked fillets on paper towels. Season with salt and cover with parchment paper to keep hot.
• Increase the oil heat to 400 °F. Cook the chips for a second time until golden and crisp. Remove from the oil and drain. Season to taste with salt.
• Serve immediately with a large dollop homemade quick tartar sauce.

CHEESY FISH AND CHIPS CASSEROLE

Steps:

• Preheat oven to 350°. Lightly grease or spray with non-stick coating a 1 1/2 -quart shallow baking dish.Cut block of fish crosswise into four portions. Arrange in baking dish. Top each with a tomato slice. Sprinkle with salt and pepper.In a medium bowl, stir soup, cheese and green onions until blended. Spoon over fish. Sprinkle with potato chips.Bake for 30 to 35 minutes or until fish flakes easily."There's plenty of sauce to serve over rice."

CRISPY FISH AND CHIPS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
• Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
• Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
• Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
• Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.