BATTERED FISH - LIKE THE FISH & CHIP SHOP!
My family loves fish & chips from the 'chippie'.....but recently it has become far too expensive & we have been dissapointed a few times by the quality of the food. So, here we have the recipe I came up with to satisfy the family when they fancy fish 'n' chips. You can use any white fish fillet you prefer. I like to cut mine into 5" strips so they cook quicker & fit a bit better in my small fryer! If you have any batter left over, it makes great onion rings too......
Provided by Um Safia
Categories Halibut
Time 10m
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 180°C.
- In a 10" x 3" plastic tub, place the flour, egg, salt, seasoning, milk & melted butter. Blend really well using an immersion blender - or liquidize & pour into the tub. (The tub just makes it easier to apply the batter to the fish.).
- Rinse your fillets & cut into 5" pieces. Dust each piece with a little flour.
- Heat your fryer to approximately 180 - 190°C.
- Dip the fillerts one by one in the batter & coat both sides evenly.
- When the oil has reached the correct temp, gently lay one fillet at a time onto the top of the oil.
- Cook until golden brown on both sides - takes me about 4-5 mins, then remove & place on a tray with a wire rack (I use the grill pan) in the oven to stay crisp & hot.
- Repeat with the remaining fish.
- Serve with chunky chips, peas (mushy is best!) & lots of salt & vinegar -- .
Nutrition Facts : Calories 435, Fat 7.6, SaturatedFat 3.4, Cholesterol 172.4, Sodium 621.5, Carbohydrate 37.8, Fiber 1.2, Sugar 0.2, Protein 50.2
PERFECT FISH & CHIPS
Make and share this Perfect Fish & Chips recipe from Food.com.
Provided by peppermintkitty
Categories Healthy
Yield 2 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 542.6, Fat 9.7, SaturatedFat 1.9, Cholesterol 153.4, Sodium 1044.3, Carbohydrate 52.2, Fiber 2.5, Sugar 0.3, Protein 52.2
CRISPY BATTER FOR FISH & CHIPS
A classic. Our whole family will eat fish this way! I like to serve it with steak-cut french fries.
Provided by hollyberry
Categories Healthy
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix ingredients together.
- Dip cod into batter.
- Deep fry at 425F until cooked.
(NEVER-FAIL) FISH & CHIPS
This is THE ABSOLUTE best fish & chips recipe I have EVER used! The batter is crispy, light, and flavorful and the fries are fantastic (the fries are Emeril Lagasses' recipe)
Provided by BachFromTheDead
Categories Potato
Time 1h5m
Yield 2 fish filets, 6 serving(s)
Number Of Ingredients 20
Steps:
- Slice the potatoes into wedges or straws (depending on what size fry you'll want). Set aside in some warm-ish water until needed.
- Get the oil heated for the fries, approximately 3 cups worth.
- For the Batter:.
- Warm the milk and butter until the butter melts, but be sure not to let the milk get too hot.
- Mix the yeast and sugar into the milk. Leave for approximately 15 minutes in a warm place until frothy.
- Put the flour and salt into a bowl, make a well in the centre, and pour in the yeast and milk.
- Gradually work in the flour from the sides to form a thick batter, the consistency of double cream, feel free to add more milk if needed. Set aside until needed.
- For the Fries:.
- Dry the fries completely before setting into the hot oil. Fry until a light blond color (approx. 6-9 min)and set aside on a plate, continue until you no longer have any potato slices.
- Let the fries sit for at least 5-10 minutes (they can sit for longer if needed).
- Re-fry the fries until they are golden and puffed (about 1-5 min).Serve with salt.
- For the Fish:.
- Get a large frying pan and fill it a little more than halfway with oil. Heat the oil.
- Prep the fish (de-bone, so on, so forth)and dab dry. Roll the fish in a flour cornstarch combo (this is IMPORTANT because it prevents the batter from sliding off).
- After coating the fish in flour/cornstarch dip generously in yeast batter and lay into hot oil. Cook the fish until golden brown, crisp, and cooked in the center (you may cook the fish longer is you like your fish a bit darker). Continue this process until you no longer have any fish.
- Serve with the chips/fries, tartar sauce, coleslaw/peas and malt vinegar.
CLASSIC BRITISH FISH AND CHIPS RECIPE
Steps:
- Serve immediately with the hot fish accompanied by your favorite condiment.
Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
GLUTEN FREE FISH & CHIPS
Okay, so the recipe isn't for fish & chips, just the fish. Chips I'm sure you can figure out yourself! This recipe is from "125 Best Gluten Free Recipes". Just one tip: Do not omit the paprika - it helps the batter to brown!
Provided by zepharum
Categories Whitefish
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oil in deep fryer or wok to 350°F.
- In a small bowl, using an electric mixer, beat the egg whites until stiff but not dry. Sift cornstarch and paprika over the beaten egg whites. With a rubber spatula, fold it together. Set aside.
- Rinse fillets under cold running water and pat dry with paper towels. Dredge in sweet rice flour. Dip into prepared batter to generously coat, leaving as much batter on the fish as possible.
- Deep fry the fish for 2 to 4 minutes on each side or until the coating is crisp and the fish is fork tender. Blot on paper towels.
Nutrition Facts : Calories 205.1, Fat 1.2, SaturatedFat 0.2, Cholesterol 62.3, Sodium 116.9, Carbohydrate 17.9, Fiber 0.4, Sugar 0.2, Protein 28.3
TEXAS COW CHIPS
Make and share this Texas Cow Chips recipe from Food.com.
Provided by Capncrunch
Categories Drop Cookies
Time 45m
Yield 36 cookies
Number Of Ingredients 16
Steps:
- beat butter and sugars together until blended.
- Add eggs and vanilla and beat until smooth.
- In separate bowl, combine flour, salt, baking powder, and baking soda; gradually add to sugar mixture and stir well.
- Sir in remaining ingredients.
- Drop cookies with a 1/4 cup measuring cup onto a lightly greased cookie sheet, 6 to a sheet.
- Bake at 350 for 12-15 minutes.
- Cool on wire rack.
Nutrition Facts : Calories 395.2, Fat 18.6, SaturatedFat 9.9, Cholesterol 47.8, Sodium 259.9, Carbohydrate 54.4, Fiber 3.1, Sugar 33.8, Protein 5.7
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