Best 4 Fish And Chips Without Beer Recipes
**Discover the Art of Fish and Chips, a Culinary Delight Without Beer**
Embark on a gastronomic journey with our collection of fish and chips recipes, crafted without the use of beer. Relish the classic pairing of crispy, golden-fried fish and fluffy chips, elevated with innovative ingredients and cooking techniques. From traditional pub-style fish and chips to healthier baked variations and even a vegan alternative, our recipes cater to diverse dietary preferences and skill levels. Dive into the secrets of creating a perfect batter, achieving a crispy exterior while maintaining a tender, flaky fish interior. Explore different fish options, from cod and haddock to salmon and tilapia, each offering unique flavors and textures. Learn the art of preparing perfect chips, whether you prefer classic thick-cut fries or shoestring fries, ensuring a crispy exterior and fluffy interior. Discover the magic of homemade tartar sauce and mushy peas, essential accompaniments that complete the fish and chips experience. Elevate your dish with creative sides and dipping sauces, adding layers of flavor and texture. Prepare to tantalize your taste buds with our diverse selection of fish and chips recipes, a culinary delight without beer.
BEER-BATTERED FISH AND CHIPS
Our take on this classic British pub grub is just right. Rice flour, baking powder and beer in the batter keep the breading light and crisp, and making your own "chips" is definitely worth it. The double-frying method at two different oil temperatures ensures that the potatoes are perfectly golden and never soggy.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a colander in a large bowl of ice water. Slice the potatoes lengthwise 1/4 inch thick, then stack the slices and cut into 1/4-inch-thick sticks, adding them to the ice water as you work. Refrigerate 30 minutes or up to 1 hour. Lift the colander out of the ice water, rinse the potatoes well and pat very dry.
- Preheat the oven to 350 degrees F. Heat 4 inches vegetable oil in a large Dutch oven until a deep-fry thermometer registers 280 degrees F. Add half of the potatoes; fry until tender but still colorless, about 5 minutes. Remove with a slotted spoon to a paper towel-lined plate. Repeat with the remaining potatoes. Increase the oil temperature to 365 degrees F.
- Whisk 3/4 cup all-purpose flour, the rice flour, baking powder, 1 teaspoon salt and the cayenne in a large bowl. Whisk in the beer until mostly smooth. Let sit 5 minutes to thicken.
- Set a wire rack on a rimmed baking sheet. Season the fish with salt. Working in two batches, dredge the fish in the remaining 1/2 cup all-purpose flour, then dip in the beer batter, letting the excess drip off. Fry until crisp and golden brown, about 4 minutes. Transfer to the rack; sprinkle with salt. Keep warm in the oven.
- Increase the oil temperature to 380 degrees F. Working in two batches, fry the potatoes again until crisp and golden brown, about 2 minutes. Drain on a paper towel-lined plate and season with salt. Serve the fish and chips with malt vinegar and lemon wedges.
FISH AND CHIPS (NO BEER)
For Welcome to Bahrain Tag Game! Another significant part of the Bahraini diet is the fresh fish of the Persian Gulf. A century of British rule in the Persian Gulf has also made fish and chips popular in Bahrain. Whether wrapped in newspaper and eaten with greasy fingers or served on white china with silver cutlery, fish and chips has come a long way since it began 150 years ago.
Provided by UmmBinat
Categories Low Cholesterol
Time 1h35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut potatoes lengthwise into ½-inch strips.
- Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper.
- Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375.
- Fill basket one-fourth full with potatoes.
- Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
- Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
- Place potatoes in single layer on cookie sheet and keep warm.
- Repeat with remaining potatoes.
- Mix 2/3 cup flour and salt.
- Mix baking soda and vinegar.
- Stir vinegar mixture and water into flour mixture; beat until smooth.
- Dredge fish into last of the flour.
- Then dip fish into batter, allowing excess batter to drip into bowl.
- Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels.
- Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.
- Serve with malt vinegar, lemon, or tartar sauce.
Nutrition Facts : Calories 333.5, Fat 1.2, SaturatedFat 0.2, Cholesterol 48.7, Sodium 523.7, Carbohydrate 53.1, Fiber 5.2, Sugar 1.7, Protein 26.6
CLASSIC FISH AND CHIPS
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, Carbohydrate 91.9 g, Cholesterol 124.6 mg, Fat 26.2 g, Fiber 9.1 g, Protein 44.6 g, SaturatedFat 4.3 g, Sodium 860.7 mg, Sugar 5.9 g
CRUNCHY BATTER FRIED FISH (NO BEER)
I had great reviews with my other fish recipe recipe #104409. But I'm always striving to improve. I did some experimenting, and this fish batter is great! Serve it with recipe #104661, fries and coleslaw. Or make it into a fish sandwich with tartar sauce and lettuce on a bun. Either way, it's delish!
Provided by BETHANY T.
Categories Healthy
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix together 1 cup flour, 1/4 cup cornstarch, baking powder and salt in a bowl.
- Stir in enough club soda to make a batter about the consistency of thin pancake batter. You don't want it too thick, just thick enough to nicely coat a spoon.
- Season the batter to taste if desired with seasoning of your choice. I suggest Old Bay, Lemon Pepper seasoning, or seasoned salt. set aside.
- In another bowl, mix together remaining 1/4 cup flour and 1/4 cup cornstarch.
- Heat oil in a deep pan to 375°F Use a candy thermometer if you need to. Oil in pan should be about 3" to 4" deep.
- Cut fish into portion sizes and remove any pin bones, and pat dry.
- Dredge the fish in the dry flour/cornstarch mixture. Shake off any excess.This allows the batter to stick to the fish.
- Dip dredged fish into batter allowing any excess to drip off before carefully adding the fish to the hot oil.
- Cook the fish one or two pieces at a time until golden brown.
- Drain on paper towels or better yet, on a cake cooling rack set up over paper towels.
- Serve while hot.
Tips:
- For the best fish and chips, use fresh, flaky white fish such as cod, haddock, or tilapia.
- Soak the fish in milk for 30 minutes before frying to help keep it moist and tender.
- Use a light beer batter for a crispy, golden-brown coating.
- Fry the fish in hot oil (375°F) until it is cooked through and flaky.
- Serve the fish and chips with tartar sauce, malt vinegar, and lemon wedges.
- For a healthier version of fish and chips, bake the fish instead of frying it.
Conclusion:
Fish and chips is a classic British dish that is enjoyed by people all over the world. This versatile dish can be made with a variety of different types of fish and can be served with a variety of different sauces and sides. Whether you are looking for a traditional British meal or a healthier alternative, there is a fish and chips recipe out there for you. So next time you are looking for a quick and easy meal, give fish and chips a try!
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