Best 3 Fish And Chips Test Kitchen Recipes

Indulge in the culinary delight of fish and chips, a timeless classic that has captured the hearts and taste buds of seafood enthusiasts worldwide. This iconic dish consists of tender, flaky fish enveloped in a golden-brown, crispy batter, accompanied by fluffy chips or fries. Its origins can be traced back to the United Kingdom, where it is considered a national treasure, but its popularity has since spread far and wide, becoming a staple in fish and chip shops across the globe.

This versatile dish offers a variety of recipes, each with its unique take on the classic combination. From traditional British-style fish and chips, featuring cod or haddock, to modern variations using different types of fish, such as salmon or tilapia, there's a recipe out there to suit every palate. Whether you prefer a light and airy batter or a thick and crunchy coating, the recipes in this article will guide you through the process of creating the perfect fish and chips at home.

Alongside the classic fish and chips, you'll also find delectable accompaniments to elevate your meal. Discover the secrets of making authentic tartar sauce, a creamy and tangy condiment that perfectly complements the fish. Learn the art of creating mushy peas, a British staple made from marrowfat peas, that adds a burst of flavor and texture to your plate. And for those who love a spicy kick, try your hand at making homemade curry sauce, a delicious and versatile dipping sauce that will take your fish and chips to the next level.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey with our collection of fish and chips recipes. Whether you're a seasoned pro or a novice in the kitchen, these recipes will guide you through the process of creating a meal that is sure to impress your family and friends. Let's dive in and explore the world of fish and chips, one delicious bite at a time!

Let's cook with our recipes!

FISH AND CHIPS

Fish and Chips image

Provided by Food Network Kitchen

Categories main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 20

Ingredients

2 pounds russet potatoes, scrubbed
3 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons fine salt, plus more as needed
Two 12-ounce bottles beer, lager-style preferred
2 pounds center-cut cod fillet (scrod), trimmed and bones removed
2 pounds center-cut cod fillet (scrod), trimmed and bones removed
Vegetable oil for deep frying
Freshly ground black pepper
Malt vinegar
Tartar sauce, recipe follows
1 cup mayonnaise
1 1/2 tablespoons chopped capers
1 tablespoon finely chopped cornichons
1 tablespoon finely chopped flat-leaf parsley
1/2 teaspoon freshly squeezed lemon juice
1/4 teaspoon finely chopped fresh tarragon
1/4 teaspoon finely grated lemon zest
2 to 3 drops hot sauce
1 small scallion (white and green), minced

Steps:

Slice the potatoes about 1/16 of an inch thin with a vegetable slicer or mandolin. Transfer to a large bowl and soak in tepid water for 30 minutes.
In a large mixing bowl, whisk together the flour, baking powder, and the 2 teaspoons salt. Pour in the beer and whisk to form a smooth batter. Set aside.
Pat the fish very dry. Cut the fish lengthwise into 1 by 3-inch strips.
Pour enough oil into a tall heavy-bottomed pot so it comes about a third of the way up the sides. Heat the oil over medium heat until a deep frying thermometer inserted in the oil registers 360 degrees F. While the oil heats, drain and spin the potatoes dry in a salad spinner. Spread them out on a pan and pat completely dry with paper towels.
Preheat the oven to 200 degrees F. Working in small batches, fry the potatoes until golden brown, about 2 to 2 1/2 minutes. With a slotted spoon, carefully transfer the chips to a paper towel-lined pan to drain. Season with fine salt to taste. (Make sure to let the oil come back to 360 degrees before frying each batch.) Transfer the potatoes to the oven to keep warm.
Season the fish with the salt and pepper. Working in batches, dip the fish strips in the batter to coat evenly. Carefully add to the oil. Fry the fish, turning once, until golden and crisp, about 3 to 4 minutes. Transfer to a paper towel-lined pan to drain. Keep the fish warm on a heatproof platter in the oven while you fry the remaining fish. (Just like with the potatoes, make sure the oil returns to temperature before adding more fish.)
Serve the fish with the chips and malt vinegar and/or tartar sauce.
In a small mixing bowl, stir together the mayonnaise, capers, cornichons, parsley, lemon juice, tarragon, lemon zest, hot sauce, and scallion. Refrigerate for 30 minutes for the flavors to come together. Serve.

CRISPY FISH AND CHIPS

Crispy Fish and Chips image

Provided by Geoffrey Zakarian

Categories main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Ingredients

3 quarts canola oil
2 russet potatoes, scrubbed
8 cod fillets (3 to 4 ounces each)
Kosher salt
2 1/2 cups all-purpose flour, plus more as needed
3 teaspoons turmeric
2 teaspoons baking soda
One 12-ounce can beer, preferably IPA
2 large egg whites, whipped to medium peaks
Tartar Sauce, recipe follows
Lemon wedges, for serving
1 cup mayonnaise, preferably Hellman's
1/4 cup minced dill pickles
2 tablespoons capers
2 spicy banana peppers, minced
Zest and juice of 1 lemon
1/2 bunch fresh dill, minced
Kosher salt and freshly ground black pepper

Steps:

Preheat the oil in a large pot to 300 degrees F. Preheat the oven to 350 degrees F. Line a tray with paper towels.
Cut the potatoes into large wedges, about 10 per potato. Fry the potatoes for around 4 minutes. (They will be soggy.) Remove them to the lined tray and pat them dry. Turn the oil to 375 degrees F.
Meanwhile, sprinkle the fish all over with salt. Combine 1/2 cup flour and 1 teaspoon turmeric on a plate, then season with salt. Dredge the fish in the flour mixture and let sit on the plate. Mix the baking soda with the remaining 2 cups flour and 2 teaspoons turmeric in a second bowl. Season well with salt. Slowly whisk in the beer until the batter has a pancake-batter consistency (you might not use it all). Fold in the egg whites. Adjust with more or less flour or beer as needed.
Line a sheet tray with a wire rack. Fry the potatoes at 375 degrees F until crispy, about 4 minutes. Transfer to the rack and season with salt immediately. Hold the chips in the oven while you fry the fish.
Lower the fry oil to 250 degrees F and line a plate with paper towels. Pat the excess flour from the fish, then coat in the batter. Gently lower the fish into the oil and fry until golden brown and the fish is cooked through, 3 to 4 minutes. Transfer the fish to the lined plate and season with salt. Serve with Tartar Sauce, chips and lemon wedges.
Combine the mayonnaise, pickles, capers, peppers, lemon zest, lemon juice and dill in a medium bowl. Season with salt and pepper and mix until combined.

AIR-FRYER FISH AND FRIES

Air-Fryer Fish and Fries image

Looking for easy air fryer recipes? Try these simple fish and chips. The fish fillets have a fuss-free coating that's healthier but just as crunchy and golden as the deep-fried kind. Simply seasoned, the crispy fries are perfect on the side. -Janice Mitchell, Aurora, Colorado

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound potatoes (about 2 medium)
2 tablespoons olive oil
1/4 teaspoon pepper
1/4 teaspoon salt
FISH:
1/3 cup all-purpose flour
1/4 teaspoon pepper
1 large egg
2 tablespoons water
2/3 cup crushed cornflakes
1 tablespoon grated Parmesan cheese
1/8 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound haddock or cod fillets
Tartar sauce, optional

Steps:

Preheat air fryer to 400°. Peel and cut potatoes lengthwise into 1/2-in.-thick slices; cut slices into 1/2-in.-thick sticks., In a large bowl, toss potatoes with oil, pepper and salt. In batches, place potatoes in a single layer on tray in air-fryer basket; cook until just tender, 5-10 minutes Toss potatoes to redistribute; cook until lightly browned and crisp, 5-10 minutes longer. , Meanwhile, in a shallow bowl, mix flour and pepper. In another shallow bowl, whisk egg with water. In a third bowl, toss cornflakes with cheese and cayenne. Sprinkle fish with salt; dip into flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in cornflake mixture, patting to help coating adhere. , Remove fries from basket; keep warm. Place fish in a single layer on tray in air-fryer basket. Cook until fish is lightly browned and just beginning to flake easily with a fork, 8-10 minutes, turning halfway through cooking. Do not overcook. Return fries to basket to heat through. Serve immediately. If desired, serve with tartar sauce.

Nutrition Facts : Calories 312 calories, Fat 9g fat (2g saturated fat), Cholesterol 85mg cholesterol, Sodium 503mg sodium, Carbohydrate 35g carbohydrate (3g sugars, Fiber 1g fiber), Protein 23g protein. Diabetic Exchanges

Tips:

Use fresh, high-quality fish fillets for the best results.
Soak the fish fillets in milk for 30 minutes before cooking to help them stay moist and tender.
Use a light, neutral-flavored oil for frying the fish, such as vegetable oil or canola oil.
Heat the oil to the correct temperature before adding the fish. The ideal temperature is 350°F (175°C).
Fry the fish in small batches so that the oil temperature does not drop too much.
Cook the fish until it is golden brown and flakes easily with a fork.
Serve the fish and chips immediately with your favorite tartar sauce, malt vinegar, and mushy peas.

Conclusion:

Fish and chips is a classic British dish that is enjoyed by people all over the world. It is a simple dish to make, but there are a few tips and tricks that you can use to make sure that your fish and chips turn out perfect every time. With a little practice, you'll be able to make fish and chips that are just as good as the ones you get from your favorite restaurant.