Best 5 Crispy Fish Chips Recipes
Indulge in the classic British delicacy of crispy fish and chips, a delightful meal that combines the flavors of flaky fish enveloped in a golden-brown, crispy batter, accompanied by thick-cut chips. This culinary masterpiece is elevated with three exceptional recipes that cater to diverse preferences. Dive into the traditional beer-battered fish and chips, where the light and fluffy batter, infused with the subtle bitterness of beer, perfectly complements the tender fish. For a healthier alternative, try the oven-baked fish and chips, which delivers a crispy crust without compromising on taste, making it a guilt-free pleasure. If you're craving a unique twist, embark on a culinary journey with the Indian-spiced fish and chips, where aromatic spices like turmeric, cumin, and coriander dance on your palate, creating an unforgettable taste sensation. No matter your preference, these recipes promise a delightful culinary experience that will leave you craving for more.
Here are our top 5 tried and tested recipes!
CRISPY BEER BATTER FISH & CHIPS
Virtually every beer-battered fish recipe looks crispy coming out of the fryer, and some even stay crispy for a few minutes, but then the inevitable sogginess sets in. Well, with this simple formula, and a few easy tricks, you can achieve a fried fish where the last bite is as crisp as the first. The keys are keeping your batter really cold and patting your fish really dry. Serve over a bed of salt 'n vinegar chips with tartar sauce and lemon.
Provided by Chef John
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk self-rising flour, rice flour, and baking powder together in a bowl. Freeze until ready to use.
- Pat fish as dry as possible. Cut pieces lengthwise to get eight 1-inch thick strips. Place rice flour on a plate and season with salt. Dust fish lightly with the mixture and shake off excess. Cover a plate with crinkled foil to make a quick drying rack; place fish on top.
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C).
- Pour beer into the flour mixture and whisk, adding more as needed, until batter is the consistency of thick pancake batter. Dip fish pieces into the batter to coat; lift out and let excess drip off.
- Fry fish in batches until golden brown, dunking occasionally if needed, 3 to 4 minutes. Drain on paper towels. Serve immediately.
Nutrition Facts : Calories 503.1 calories, Carbohydrate 42.7 g, Cholesterol 66.3 mg, Fat 22.1 g, Fiber 1.4 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 590.6 mg, Sugar 1 g
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.
CRISPY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 10x15-inch baking pan with foil and coat lightly with nonstick cooking spray.
- Stir together yogurt, green onions, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in coleslaw. Cover and refrigerate until chilled, about 1 hour.
- Arrange sweet potatoes on prepared pan. Drizzle with 1 tablespoon oil. Sprinkle with chili powder and 1/4 teaspoon salt; toss to coat. Bake in preheated oven until tender and browned, 20 to 25 minutes.
- Rinse fish and pat dry with a paper towel. Stir together egg and water in a shallow dish. Mix together cereal, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in another shallow dish. Dip each fillet in egg mixture, letting excess drip off; dip in cereal mixture, turning to coat.
- Heat remaining 1 tablespoon oil in a 10-inch oven-safe skillet over medium-high heat. Add fish and cook until just golden, about 3 minutes. Turn fish. Transfer skillet to oven. Bake until fish flakes easily, about 15 minutes. Serve with sweet potatoes and slaw.
Nutrition Facts : Calories 458 calories, Carbohydrate 42 g, Cholesterol 124.3 mg, Fat 19.6 g, Fiber 6.4 g, Protein 29.1 g, SaturatedFat 3.8 g, Sodium 658.1 mg, Sugar 6.1 g
CRISPY FISH & CHIPS
A British pub classic turns crown jewel when you add horseradish, panko and Worcestershire. You can also try it with white fish like cod or haddock. -Linda Schend, Kenosha, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 450°. Arrange steak fries in a single layer on a baking sheet. Bake on lowest oven rack 18-20 minutes or until light golden brown., Meanwhile, place salmon on a foil-lined baking sheet coated with cooking spray. In a small bowl, mix horseradish, cheese, Worcestershire sauce, mustard and salt; stir in panko. Press mixture onto fillets. Spritz tops with cooking spray., Bake salmon on middle oven rack 8-10 minutes or until fish just begins to flake easily with a fork. Serve with fries.
Nutrition Facts : Calories 416 calories, Fat 19g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 698mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges
SUPER CRISPY FISH AND CHIPS
I haven't made this yet, but I love great fish & chips! This recipe comes from Barry C. Parsons. Here's what was said: After years of his experimenting he perfected his homemade version of fish and chips by using part rice flour in the batter recipe for a guaranteed crunch. You can find it at:
Provided by Cathy Evans Mauricio
Categories Fish
Time 20m
Number Of Ingredients 18
Steps:
- 1. To prepare the fish batter: Combine dry ingredients.
- 2. Add the egg and soda water & whisk together just until the liquid is incorporated. Small lumps in the batter are not a problem.
- 3. Cut the fish into about 8 pieces. Season the fish with salt & pepper on both sides.
- 4. Dredge the fish pieces in additional rice flour to help the batter stick to the fillets. Dip the pieces into the batter & carefully drop them into deep fryer filled with oil & preheated to 375* F.
- 5. Fry a few minutes, about 5 is fine depending on the thickness of the fillets; just until golden brown on both sides. Drain on a wire rack placed over a cookie sheet. Serve immediately.
- 6. If you have to fry the fish in more than one batch at a time, hold the fish in a 200* F oven on the draining rack to provide air circulation all the way around the fried fish pieces to prevent from getting soggy.
- 7. LIME & CAPER TARTER SAUCE Stir ingredients together until blended well. Let sit in fridge for an hour or more to let the flavor meld before serving with the fish.
Tips:
- Use fresh, firm fish fillets for the best results.
- Soak the fish fillets in milk for 15 minutes before frying to help keep them moist and tender.
- Use a light batter made with flour, cornstarch, baking powder, salt, pepper, and beer or club soda. The batter should be thin enough to coat the fish fillets evenly.
- Heat the oil to 375 degrees Fahrenheit before frying the fish fillets. This will help to create a crispy crust.
- Fry the fish fillets for 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the fish fillets immediately with your favorite dipping sauce, such as tartar sauce, malt vinegar, or lemon wedges.
Conclusion:
Crispy fish and chips is a classic dish that is enjoyed by people of all ages. It is a versatile dish which can be served as an appetizer, main course, or snack. With the right ingredients and a little bit of effort, you can easily make delicious crispy fish and chips at home. So next time you are craving some fish and chips, give this recipe a try.
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