FISH COATING FOR FRYING 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 deleteduser

Categories Cod Recipes

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

CRISPY OVEN-BAKED BREADED FISH RECIPE – NO FRYING NEEDED ...

Crispy Oven-Baked Breaded Fish Recipe – No Frying Needed ... image

This breaded fish has a delicious bread crumb coating - all accomplished without frying! This recipe makes an oven-baked breaded fish - so easy, healthy and tasty!

Provided by MelanieCooks.com

Categories Fish

Total Time 30 minutes

Prep Time 25 minutes

Cook Time 5 minutes

Yield 4

Number Of Ingredients 3

Ingredients

1 lb fish fillets
1 tbsp mayo
1 cup dry bread crumbs

Steps:

Preheat the oven to 425F.
Line the baking sheet with parchment paper.
Put the fish in a bowl and put mayo on the fish. With your hands, spread mayo all over the fish, so it's coated with mayo on all sides.
Put the bread crumbs on a plate. Dip each fish fillet into bread crumbs - first on one side, then the other side, pressing into the bread crumbs so they stick.
Put breaded fish on a baking sheet. Put in the oven on the top shelf (approximately 6 inches from the top heating element).
Bake in the oven for 25 minutes or until the fish is done (no longer translucent in the center and flakes easily with a fork).

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HOMEMADE FISH & CHIPS | JAMIE OLIVER RECIPES

Proper old-school battered fish, chunky chips and comforting mushy peas – homemade heaven!
From jamieoliver.com
Total Time 55 minutes
Cuisine british
Calories 779 calories per serving

1. Preheat the oven to 180°C/350°F/gas 4.
2. Peel and slice the potatoes into chips.
3. To make the mushy peas, pick and finely chop the mint leaves. Place the butter in a pan over a medium-low heat, add the peas and mint, pop the lid on and simmer gently for 10 minutes.
4. Add a squeeze of lemon juice and season to taste with sea salt and black pepper – you can either mush the peas up in a food processor, or mash them by hand until stodgy, thick and perfect for dipping your fish into. Keep them warm until needed.
5. Pour the sunflower oil into a deep fat fryer or a large sturdy pan and heat it to 190°C/375°F.
6. Mix ½ a teaspoon of salt and 1 teaspoon of pepper together, then use it to season the fish fillets on both sides – this will help to remove any excess water, making the fish really meaty.
7. Whisk the flour, beer and baking powder together until nice and shiny – the texture should be like semi-whipped double cream (i.e. it should stick to whatever you're coating).
8. Dust each fish fillet in a little of the extra flour, then dip into the batter and allow any excess to drip off. Holding one end, gently lower the fish into the oil one by one, working carefully so you don't get splashed – it will depend on the size of your fryer or pan how many fish you can cook at once.
9. Cook for 4 minutes, or until the fish is cooked through and the batter is golden and crisp, then remove to kitchen paper to drain.
10. Meanwhile, parboil the chips in boiling salted water for 4 to 5 minutes, or until softened but still retaining their shape, then drain and steam dry.
11. When the chips are nice and dry, fry in the oil that the fish were cooked in at 180°C/350°F until golden and crisp.
12. While the chips are frying, transfer the fish from the kitchen paper to a baking tray. Place in the oven for a few minutes to finish cooking – this way they will stay crisp while you finish off the chips.
13. When the chips are done, drain them on kitchen paper, season with salt, and serve with the fish and mushy peas. Other things to have on the table are some crunchy sweet pickled gherkins, some pickled onions (if your other half isn't around!) – and pickled chillies are good, too. Then you want to douse it all with some cheap malt vinegar and nothing other than Heinz tomato ketchup.

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From purewow.com
Reviews 4.1
Total Time 20 minutes
Calories 840 calories per serving

1. Prepare the Fish: Pour some of the buttermilk into a shallow baking dish and add the fish fillets; add more buttermilk as needed to completely cover all the fillets. Let the fillets rest for half an hour. 2. Preheat the oven for 200�F to keep the first batch of fish hot. Warm a serving platter in the oven. Have ready a baking rack set on top of a baking sheet for draining the fish. 3. Put the seasoned flour on a plate or a small platter. One at a time, shake any extra buttermilk off each fillet and dip it into the flour on both sides, making sure it is covered, but not too thickly, then shake off any extra flour and lay the fillets on wax paper. 4. Fry the Fish: Heat a heavy skillet (at least 10 inches wide) over medium-high heat. When it's hot, add the oil or lard to a depth of � inch, then add the bacon grease or butter. When the fat is sizzling, drop in half the fish. Fry until crisp and golden on the bottom, about 3 minutes, or longer for thicker fillets, then turn the pieces?just once!?with a long, wide spatula and let crisp on the bottom. Drain on the rack and keep warm?still on the rack?in the oven until all the fish is cooked. Add more oil or lard to the pan if needed to fry the second batch, and make sure it's hot before adding the fish. 5. Make the Tartar Sauce: Stir the mayonnaise, pickles, scallions, dill, lemon juice, salt and pepper together in a small bowl. Let it sit for a bit to mellow and then taste it?you may want to add more lemon juice or some cayenne or Dijon mustard. 6. Serve the fried fish on a platter surrounded with lemon wedges, with tartar sauce on the side.

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CRISPY OVEN-FRIED COD FISH RECIPE - FOOD.COM

There is nothing fancy about this but if your looking for a crispy coating without any deep-frying this is about as good as it gets, If your skillet is not large enough to hold all of the fish, then transfer to a baking sheet that has been coated with oil, only dry breadcrumbs or the coating will not adhere to the fish --- cooking time is for oven only, if desired any large fish fillet can be replaced for the cod, all seasoning my be adjusted to taste
From food.com
Reviews 4.5
Total Time 16 minutes
Calories 516.6 per serving

Place the skillet in the oven and bake for about 5-6 minutes or until JUST cooked through.

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Jerrico, Inc., the parent company for Long John Silver's Seafood Shoppes, got its start in 1929 as a six-stool hamburger stand called the White Tavern Shoppe. Jerrico was started by a man named Jerome Lederer, who watched Long John Silver's thirteen units dwindle in the shadow of World War II to just three units. Then, with determination, he began rebuilding. In 1946 Jerome launched a new restaurant called Jerry's and it was a booming success, with growth across the country. Then he took a chance on what would be his most successful venture in 1969, with the opening of the first Long John Silver's Fish 'n' Chips. The name was inspired by Robert Louis Stevenson's Treasure Island. In 1991 there were 1,450 Long John Silver Seafood Shoppes in thirty-seven states, Canada, and Singapore, with annual sales of more than $781 million. That means the company holds about 65 percent of the $1.2 billion quick-service seafood business. Make my McDonald's French Fries recipe for the classic fish 'n chips experience. Source: Top Secret Recipes by Todd Wilbur.
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Total Time 30 minutes0S
Calories 335 calories per serving

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