Best 5 Fish Chips With Dipping Sauce Recipes

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**Indulge in the Classic British Delicacy: Fish and Chips with an Array of Dipping Sauces**

Embark on a culinary journey to the heart of British cuisine with our tantalizing fish and chips recipe. This iconic dish, a beloved staple in pubs and chip shops across the United Kingdom, is now easily accessible in the comfort of your own kitchen. Our recipe guides you through the process of creating a crispy, golden-brown batter that perfectly complements the tender, flaky fish. Additionally, we offer a variety of delectable dipping sauces to elevate your fish and chips experience. From the classic tartar sauce to the spicy remoulade and tangy malt vinegar, each sauce adds a unique flavor dimension to this timeless dish. So, gather your ingredients, prepare your taste buds, and let's dive into the world of fish and chips with our comprehensive recipe and dipping sauce collection.

Here are our top 5 tried and tested recipes!

FISH AND CHIPS WITH TARTAR SAUCE



Fish and Chips with Tartar Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil
3 cups dry wheat breakfast cereal squares
1 cup all-purpose flour
1 packet garlic ranch dressing mix
1/8 teaspoon salt
1 pound Halibut fillets cut into 3 by 1-inch strips
2 eggs, lightly beaten
Chips, recipe follows
Tartar Sauce, recipe follows
1/4 cup sweet relish
1 cup mayonnaise
1 teaspoon yellow mustard
1/2 lemon, juiced
Salt and pepper

Steps:

  • Fill fryer with vegetable oil to its maximum level, or fill a deep pot no more than halfway with the oil. Preheat fryer to 350 degrees F.
  • Fill a gallon resealable plastic bag with 3 cups wheat cereal. Using a rolling pin, lightly crush cereal into small crumbs. Set aside.
  • In a shallow bowl, combine flour, ranch dressing mix, and salt. Coat fish with seasoned flour mixture then shake off excess flour. Dip in eggs and roll in crushed cereal. Continue with remaining fillets. Carefully add 3 to 4 pieces in fryer and cook until golden brown and crisp. Repeat with remaining fillets.
  • Serve with tartar sauce and seasoned chips.
  • In a small dish, strain relish and discard juices. In a separate bowl, combine strained relish with mayonnaise, mustard, and lemon juice. Stir thoroughly. Add salt and pepper to taste. Serve with fried halibut.

CRISPY FISH AND TARO 'CHIPS' WITH GUAVA DIPPING SAUCE



Crispy Fish and Taro 'Chips' With Guava Dipping Sauce image

Provided by Ming Tsai

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 18

1/4 cup naturally brewed soy sauce
1 tablespoon minced garlic
1 tablespoon minced ginger
2 lemons, juiced
1/4 cup canola oil
2 serrano chiles, de-stemmed, minced
2 to 3 pounds mixed whole fish, evicerated and scaled
1 large onion, sliced
5 guavas, peeled, roughly chopped, plus 2 extra, sliced, for garnish
1/2 cup sake
1 cup fresh pineapple juice
2 limes, juiced
1/4 cup macadamia nut oil
1 large taro, cut into large rounds, 1/4-inch thick
2 cups rice flour
Pink salt and black pepper
1/2 cup chopped parsley
Canola oil, to cook

Steps:

  • In a bowl, mix the soy, garlic, ginger, lemon juice oil, and chile together. Marinate the fish for 30 minutes. In a saucepan on high heat, lightly coat with canola oil and caramelize the onions. Add the guavas and deglaze with sake. Reduce by 50 percent and add juices. Reduce by another 50 percent and transfer to a blender. Blend until smooth and lift with macadamia nut oil. Season and check for flavor.
  • In a fryer at 300 degrees, blanch the taro until soft, about 5 minutes. Drain on paper towel, un-seasoned and set aside. Heat canola in a deep pan to 400 degrees F. Pull fish out of marinade and dredge in rice flour. Fry the fish with the taro until golden brown, about 3 to 5 minutes. Season with pink salt.
  • On a large platter, place fish and taro down and serve with sauce in a small bowl. Garnish with guava slices and parsley.

BAKED FISH 'N' CHIPS WITH HONEY VINEGAR



Baked Fish 'N' Chips with Honey Vinegar image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Cooking spray
2 large potatoes, peeled and cut into 1/2-inch thick slices
Salt and ground black pepper
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup lowfat milk
1 large egg
1 1/2 pounds cod fillets, divided
1/4 cup cider vinegar
1 tablespoon honey
Steamed spinach, for serving.

Steps:

  • Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray.
  • Arrange potatoes on baking sheet and spray them with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender.
  • In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to a baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork-tender.
  • In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of the fish and all of the potatoes with this meal. Reserve 1/2 pound fish for another recipe.
  • Serve with 4 cups steamed spinach.

CLASSIC FISH AND CHIPS



Classic Fish and Chips 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

Time 45m

Yield 4

Number Of Ingredients 9

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, 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

BOMBAY FISH AND CHIPS WITH CURRIED COLESLAW AND DIPPING SAUCE.



Bombay Fish and Chips With Curried Coleslaw and Dipping Sauce. image

If you find the regular fish and chip recipe greasy, too fattening and not exciting any more try my version. Yummy, spicy and not as fatty. When it come to cooking, I like it as it is full of flavours and SPICE.

Provided by chef ashish damle

Categories     Curries

Time 1h

Yield 5 serving(s)

Number Of Ingredients 22

1/2 cup mayonnaise
2 tablespoons fresh lime juice
1 tablespoon curry powder
5 cups thinly-sliced green cabbage
2 carrots, peeled and grated
2 green onions, thinly sliced
2 tablespoons dried currants
1 teaspoon Tabasco sauce
3 medium sweet potatoes
oil, for deep frying
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 kg mackerel fillet
4 lemons, juice of
20 g ginger paste
20 g garlic paste
2 teaspoons sambal oelek
100 g chickpea flour
1 1/2 teaspoons chat masala
1 egg (beaten)
2 tablespoons vegetable oil
1/8 teaspoon orange food coloring (optional)

Steps:

  • Marinate mackerel fillets with lemon juice, ginger, garlic, salt, sambla oleck, orange color and egg.
  • Cut sweet potatoes into 1/4-inch thick sticks and allow to soak in water.
  • Mix shredded cabbage with carrots, currants, and green onions and season with salt pepper and lemon juice allow to sit for at least 15 minutes.
  • Squeeze the coleslaw to get the excess moisture out.
  • Mix in the mayonnaise, curry powder and Tabasco sauce.
  • Mix cabbage with the mayo and refrigerate.
  • In a deep pan, heat oil for fries and crispy fry drained and patted sweet potato sticks; hold in warm oven till ready to serve.
  • In a skillet heat 2 tbsp oil.
  • Dredge each fillet of fish with gram flour and shallow fry till crisp on the out side and juicy on the inside.
  • Remove on a paper towel and sprinkle with chat masala.
  • Serve a few fries on the plate with 2 fillets of fish on them serve some coleslaw on the side with a slice of lemon.
  • DELICIOUS!

Nutrition Facts : Calories 772.1, Fat 43.8, SaturatedFat 8.9, Cholesterol 188.4, Sodium 920.9, Carbohydrate 48.8, Fiber 8, Sugar 14.3, Protein 46.5

Tips:

  • Use fresh, high-quality fish. The fresher the fish, the better your fish and chips will be. Look for fish that is firm and has a mild smell.
  • Soak the fish in milk before frying. This will help to keep the fish moist and tender.
  • Use a light, fluffy batter. A heavy batter will make your fish and chips greasy and soggy. Use a batter made with beer or sparkling water to create a light and crispy crust.
  • Fry the fish and chips in hot oil. The oil should be at least 375 degrees Fahrenheit. This will help to create a crispy crust and prevent the fish from becoming greasy.
  • Serve the fish and chips with a variety of dipping sauces. Tartar sauce, malt vinegar, and ketchup are all classic choices.

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 it can be difficult to get it just right. By following the tips in this article, you can make perfect fish and chips at home. So next time you're in the mood for a delicious and easy meal, give fish and chips a try!

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