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).
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.
LIGHT AND CRISPY FRIED HALIBUT
Deep-fried halibut coated with panko bread crumbs makes the best fish and chips we've ever made or had.
Provided by Dick Panzica
Categories Main Dish Recipes Seafood Main Dish Recipes Halibut
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Whisk eggs, milk, and flour together in a shallow bowl. Stir panko bread crumbs and seasoned bread crumbs together in another bowl.
- Gently dip halibut squares into egg mixture, the press gently into bread crumbs mixture to generously coat completely. Place breaded halibut in a single layer on a plate while breading the rest.
- Cook halibut in preheated oil until golden brown and crisp on the outside, 4 to 6 minutes.
Nutrition Facts : Calories 1087.5 calories, Carbohydrate 34 g, Cholesterol 130.7 mg, Fat 95.2 g, Fiber 0.8 g, Protein 32.8 g, SaturatedFat 13 g, Sodium 516 mg, Sugar 1.8 g
NOT YOUR MAMA'S FISH N' CHIPS (HALIBUT)
My daughter got the recipe from a friend. Living in Alaska we eat a lot of halibut. This has got to be some of the best!!!! It is quick and easy to make and a crowd pleaser.
Provided by Alskann
Categories Halibut
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees.
- Rinse halibut and pat dry with paper towels.
- Cut fish into large cubes or thick fingers.
- Add salt and pepper to melted butter, to taste.
- Dip fish pieces into butter and then coat with crushed potato chips.
- Place on ungreased baking stone or cookie sheet.
- Bake in 375 degree oven for 20 minutes or until fish is flaky and opaque. Do not over cook.
- Alternate method:
- If you are watching your fat intake, use beaten eggs in place of the butter.
- Serve hot plain or with tartar sauce.
- **These make great appetizers when cut into smaller pieces.
Nutrition Facts : Calories 328.3, Fat 25.6, SaturatedFat 14.9, Cholesterol 97.3, Sodium 224.7, Protein 23.9
WEST COAST HALIBUT FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE
Steps:
- Pre-heat oven to 350 degrees F.
- Bake potatoes on a tray in hot oven for 30 to 45 minutes - until knife tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size. Heat 3 inches of oil in a deep fryer. Or you can heat 3-inches of oil in a deep pot. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Drain on paper towels and season with salt.
- In a large mixing bowl, combine the flour and cornstarch. Season the flour mixture with salt and fresh ground black pepper. Make a well in the center and gradually pour in the club soda and egg yolks whilst whisking. Work your way from the center out slowly combining the dry ingredients to form a smooth batter. Lightly coat the fillets of fish in seasoned flour then dip in batter and fry in 375 degree F oil. Fry for 4-5 minutes until crispy and golden brown. Remove and drain on paper towels, then season with salt. Serve with crispy fried parsley leaves and lemon wedges.
- Prepare the tartar sauce:
- In a small mixing bowl, combine all the tartar sauce ingredients. Set aside in the refrigerator for 10 to 15 minutes before serving, to let the flavors come together.
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