Fish And Chips Sliders Food
FISH AND CHIPS SLIDERS
A twist on the classic flavors of fish and chips in a hand-held slider. Unlike the traditional dish, this fish is baked instead of fried, and the coleslaw is dressed with Greek yogurt instead of mayonnaise, resulting in a much healthier alternative.
Provided by Soup Loving Nicole
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Place a wire rack on a rimmed baking sheet and spray the rack with cooking spray.
- Place chips in a blender in batches and process to the consistency of bread crumbs. Transfer chips to a flat plate.
- Beat egg whites together in a bowl. Dip a piece of fish in egg white, coat in chip crumbs, and place on the prepared rack. Repeat with remaining fish. Spray fish with cooking spray.
- Bake in the preheated oven for 15 minutes. Turn on the broiler and broil fish until brown and crispy, about 5 minutes.
- While fish is cooking, combine coleslaw mix and green onions in a large bowl. Whisk yogurt, honey mustard, vinegar, celery seed, salt, and pepper together in a separate bowl. Pour dressing over coleslaw mix and toss to combine.
- Place a piece of fish on the bottom half of each slider bun and top with coleslaw.
Nutrition Facts : Calories 330.2 calories, Carbohydrate 179.7 g, Cholesterol 25.5 mg, Fat 13.9 g, Fiber 1.7 g, Protein 16.7 g, SaturatedFat 1.6 g, Sodium 505.4 mg, Sugar 2.7 g
FISH AND CHIPS
This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my recipe #211611 and my recipe #211428, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all batter ingredients in a mixing bowl.
- Cut the fillets into desired sized pieces.
- Dust fillets with flour.
- Dip the fillets in the batter.
- Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
- Drain fillets on paper towels or brown paper bags from the grocery store.
- Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).
BEER BATTERED CODWICH SLIDERS
Provided by Jeff Mauro, host of Sandwich King
Time 50m
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the caper lemon tartar sauce: Mix the mayo, capers, relish, lemon juice, vinegar and Worcestershire sauce in a bowl. Season with salt and pepper, cover and refrigerate for 15 minutes marry the flavors.
- For the fennel slaw: Mix the red cabbage, parsley and fennel in a large bowl. Whisk the lemon juice and mustard in a small bowl; whisk in the oil until the dressing is smooth. Toss with the fennel mixture and season with salt and pepper. Slaw can be stored in an airtight container and refrigerated up to 2 days.
- For the fish: Heat the oil to 375 degrees F in a heavy-bottomed Dutch oven or deep fryer.
- Whisk 2 cups flour, baking powder and salt into a bowl. Add the beer and egg and mix until combined.
- Sprinkle the fish with salt and pepper. Dredge the fish in the remaining 1/2 cup flour, shake off any excess, then dunk into the batter mixture, letting the excess drip off. Fry the fish in the hot oil until golden brown and crispy, 4 to 5 minutes.
- For the sandwich build: Place the hot, fried fish on the rolls. Then top with the slaw and slather the top bun in the tartar sauce. Garnish with a fennel frond. Grab with both hands and bite hard.
INDIAN CRUMBED FISH WITH SPICY CHIPS
Lighten up fish and chips with this low-fat, spicy recipe that's sure to keep the family happy
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss chips with curry paste, half the oil and some seasoning on a baking tray, then cook for 20 mins on the top shelf.
- Meanwhile, toast the naan in a toaster, then whizz to crumbs in a food processor with the curry powder. Lay the fish on a baking tray, brush with the rest of the oil, then pack the crumbs on top and drizzle with a little extra oil. Transfer the chips to a lower shelf and cook the fish above for 10 mins until crisp and golden.
Nutrition Facts : Calories 351 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.13 milligram of sodium
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- Line a baking sheet with parchment paper and set a cooling rack over it that is at least 1/2 inch off of the surface of the baking sheet.
- To make the tartar sauce, use an immersion blender or pulse in a food processor the 1 cup mayonnaise, juice of lemon, 2 tbsp capers/diced pickles/relish, and pinch of sugar, salt and pepper until just blended. If desired, blend in the tsp of ground mustard powder, 1/8 tsp onion powder, and the fresh or dried dill. Store in fridge up to one week.
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- In a large bowl, whisk together flour, cornstarch, garlic powder, cayenne, paprika, baking powder, and salt and pepper, to taste. Reserve about ¾ cup of the flour mixture (this is used to dust fish). Set aside until ready to dip the fish.
- While the oil is preheating, add the beer to the bowl of the flour mixture and whisk until incorporated and the batter is smooth.
- Then dip each fish strip in the dry flour mixture first, shake off any excess flour, and deep into the beer batter mixture until it’s completely covered. Remove the fish and let the excess batter drip off.
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- In the bowl of a food processor, combine the fish, shrimp, crackers, capers, scallions, parsley, lemon juice, salt, pepper, and paprika. Pulse until a paste forms. It should have the same consistency as ground chicken or turkey. Allow to sit for about 2 minutes.
- With wet hands, form the mixture into balls the size of gold balls, and flatten out into ½ inch thick patties. Place on a baking sheet lined with parchment or wax paper.
- Heat a large skillet over medium heat. Drizzle in the olive oil and allow to heat through. Add the patties, about three at a time, and cook for 3 to 4 minutes on the first side, or until golden brown and crispy. Turn over and cook for another 2 to 3 minutes on the second side. Transfer to a plate or platter or separate baking sheet and continue cooking the rest.
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