BEST FISH FOR FISH AND CHIPS RECIPES

CLASSIC FISH AND CHIPS RECIPE | ALLRECIPES

Classic Fish and Chips Recipe | Allrecipes image

Good tasting, simple recipe for New England's favorite dish fish and chips. Serve with malt vinegar, lemon, or tartar sauce.

Provided by Dan

Categories Seafood Fish

Total Time 45 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground black pepper
1 cup milk
1 egg
1 quart vegetable oil for frying
1?½ pounds cod fillets

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.

Nutrition Facts : Calories 782.3 calories, CarbohydrateContent 91.9 g, CholesterolContent 124.6 mg, FatContent 26.2 g, FiberContent 9.1 g, ProteinContent 44.6 g, SaturatedFatContent 4.3 g, SodiumContent 860.7 mg, SugarContent 5.9 g

BAKED FISH AND CHIPS RECIPE - NYT COOKING

Baked Fish and Chips Recipe - NYT Cooking image

Baking fish and chips is not only easier and less messy than frying, but it also has the distinct advantage of allowing you to cook both fish and potatoes at the same time in your oven. The key to getting the crunchiest fries is to cut them thin (leave the skin on for extra flavor) and spread them out in one layer onto a preheated sheet pan to jump-start the crisping. (If you want to save a few minutes, start the potatoes in the oven while you prepare the fish.) We’ve paired this dish with a piquant horseradish tartar sauce, but ketchup works well, too, particularly for the grade-school set.

Provided by Melissa Clark

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 19

Ingredients

1/2 cup mayonnaise
1 tablespoon chopped capers
1 tablespoon prepared horseradish, more to taste
1 tablespoon chopped dill
1/2 teaspoon lemon juice
1/2 teaspoon lemon zest
Pinch fine sea salt
Black pepper, as needed
6 tablespoons extra-virgin olive oil, more as needed
1 1/3 cups panko bread crumbs
1 1/2 teaspoons minced thyme
1 large garlic clove, grated on a microplane or minced
1 teaspoon black pepper, more as needed
1/4 cup Dijon mustard
2 large eggs
1 1/4 cups all-purpose flour
1 1/4 pounds skinless hake, cod or other white fish fillets, cut into 1-inch-thick strips
1 1/2 teaspoons kosher salt, more as needed
1 1/2 pounds russet potatoes (about 3 large), cut into 1/4-inch-thick sticks

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.

Nutrition Facts : @context http//schema.org, Calories 917, UnsaturatedFatContent 39 grams, CarbohydrateContent 78 grams, FatContent 49 grams, FiberContent 5 grams, ProteinContent 42 grams, SaturatedFatContent 8 grams, SodiumContent 1097 milligrams, SugarContent 2 grams, TransFatContent 0 grams

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