Best 3 Rachael Rays Italian Fish N Chips Recipes

Embark on a culinary journey to the charming coastal towns of Italy with Rachael Ray's tantalizing Italian Fish n' Chips. This delightful dish combines the classic flavors of British fish and chips with a vibrant Italian twist, creating a symphony of flavors that will tantalize your taste buds. Rachael's unique recipe features a crispy beer-battered fish fillet, enveloped in a golden-brown crust, complemented by a zesty lemon-herb aioli sauce. Alongside the fish, you'll find perfectly seasoned potato wedges, roasted to crispy perfection, and a refreshing side salad of mixed greens, cherry tomatoes, and a tangy vinaigrette dressing. This delectable meal is a perfect harmony of flavors and textures, sure to transport you to the sun-kissed shores of Italy.

In addition to the main recipe, Rachael also shares her secrets for making a mouthwatering tartar sauce, a classic accompaniment to fish and chips. Her recipe features a creamy mayonnaise base, enhanced with tangy capers, sweet relish, and a hint of fresh herbs. For those who prefer a spicy kick, Rachael's spicy remoulade sauce is sure to deliver. This vibrant sauce combines mayonnaise, Dijon mustard, cayenne pepper, and a touch of paprika, creating a zesty condiment that will add a fiery touch to your fish.

To complete your Italian-inspired feast, Rachael offers a refreshing cucumber salad, a light and crisp side dish that perfectly complements the richness of the fish and chips. Thinly sliced cucumbers are tossed in a tangy dressing made with vinegar, sugar, and fresh dill, resulting in a refreshing and palate-cleansing salad.

So, gather your ingredients, put on your aprons, and embark on a culinary adventure with Rachael Ray's Italian Fish n' Chips. Let the tantalizing aromas fill your kitchen as you create this delectable dish, promising a delightful and memorable dining experience.

Let's cook with our recipes!

ANTIP-ACHOS ITALIAN NACHOS AND FISH STICK PARM

Antip-achos Italian Nachos and Fish Stick Parm image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 tablespoons extra-virgin olive oil
2 cloves garlic, grated
Pinch crushed red pepper flakes
1 (15-ounce) can crushed tomatoes
Salt
Freshly ground black pepper
1 (11-ounce) box fish sticks (18 sticks)
1 cup grated Parmigiano-Reggiano
1 1/2 cups shredded provolone cheese, divided
1/2 cup shredded basil, about 10 leaves
6 pita breads
Olive oil cooking spray
1 teaspoon garlic powder
1 teaspoon dried oregano
3 roasted red peppers, drained, pat dry and chopped
1 small jar marinated mushrooms, drained and chopped
1 can artichoke hearts in water, drained, quartered
1/2 cup chopped pitted good quality olives

Steps:

Preheat the oven to 425 degrees F.
Heat a small sauce pot with oil over medium heat. Add garlic and crushed pepper flakes and cook 1 to 2 minutes. Stir in tomatoes and season with salt and pepper. Simmer a few minutes.
Arrange the fish sticks in a baking dish and pour half the sauce over the fish - reserve the rest to pass at the dinner table. Scatter 1/2 cup provolone cheese and the Parmesan over the fish and bake 18 minutes until fish is crispy and cheese has melted. Garnish with lots of fresh shredded basil.
While fish bakes, cut the pita breads into wedges, 6 per pita, using a knife or kitchen scissors. Scatter the pita on a baking sheet, spray the bread wedges with olive oil cooking spray and season with garlic powder and dried oregano and bake 10 to 12 minutes until crisp. Remove pita chips and cover with roasted red peppers, mushrooms, artichokes, olives and remaining 1 cups provolone cheese. Place the nachos back in the oven 5 minutes to melt cheese then serve.

RACHAEL RAY'S ITALIAN FISH 'N' CHIPS

Rachael Ray's Italian Fish 'n' Chips image

We tried it the other day and really enjoyed this version of a "fish and chips" dinner. I especially liked the crumb coating used to cook the fish in.

Provided by TasteTester

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 thin-skinned white potatoes (not russets)
7 tablespoons extra virgin olive oil, plus some for drizzling
6 garlic cloves, skinned and crushed
2 tablespoons finely chopped fresh rosemary (3-4 sprigs)
salt and black pepper
4 (6 -8 ounce) red snapper fillets
1/2 cup cornmeal
1/4 cup all-purpose flour
1/2 cup grated parmigiano-reggiano cheese
1 lemon, juice and zest of
4 plum tomatoes, halved, seeded and chopped
Italian parsley, chopped (about a handful)
4 scallions, with white and green parts finely chopped (green onions)

Steps:

Heat the oven to 500 degrees.
Halve the potatoes lengthwise, then cut each half into 5 wedges. Place the potatoes on a baking sheet and drizzle with about 3 tablespoons of the olive oil. Add the crushed garlic to the potatoes and sprinkle with the rosemary; season with salt and pepper. Toss the potatoes and garlic to evenly coat in the olive oil and seasonings, then roast for 25 minutes or until tender and golden at the edges.
Once the potatoes have cooked for about 12 minutes, heat the remaining 1/4 cup of extra-virgin olive oil in a skillet over medium-high heat. Season the fish with salt and pepper.
Combine the cornmeal, flour, cheese and the lemon zest on a plate, and coat the fish evenly. Add the fish to the skillet skin side up and cook until deeply golden brown on both sides, turning occasionally, about 8 minutes total.
While the fish cooks combine the tomatoes, parsley, scallions, lemon juice and a drizzle of olive oil in a small bowl. Season the sauce with salt and pepper to taste.
Serve the fish with a little of the sauce on top and with the potatoes alongside.

Nutrition Facts : Calories 696.4, Fat 30.3, SaturatedFat 5.8, Cholesterol 87, Sodium 605.4, Carbohydrate 51.6, Fiber 5.4, Sugar 3.6, Protein 54.2

FISH FRY

Fish Fry image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Vegetable oil, for frying
1 1/2 to 2 pounds fresh cod
Salt and pepper
1 /2 cup all-purpose unbleached flour
2 large eggs
2 tablespoons cold water, a splash
2 cups plain bread crumbs
1/2 teaspoon dried mustard powder
1/4 teaspoon cayenne pepper, a few pinches
Wedged lemons and malt vinegar for topping

Steps:

Pour 2-inches of vegetable oil into a large skillet. Place skillet over large burner and heat oil over medium high heat. To check if the oil is hot enough, drop in 1-inch cube of white bread. The bread should brown in a 40 count.
Cut cod into 4 servings, 6 to 8-ounce portions and season with salt and pepper. Place a couple of scoops of flour in a pie tin. Combine egg and water in second tin. Season plain bread crumbs and mustard and cayenne in the third tin. Coat fish in flour, then egg, and then bread crumbs. Gently set coated fish into hot oil and fry 5 minutes on each side until medium golden brown in color.
When the fish is evenly golden all over, remove and drain on brown paper sacks.
Suggested: 3 disposable pie tins .

Tips:

Buy fresh fish. Look for fillets that are firm and opaque, with no signs of bruising or discoloration.
Use a light-tasting fish, such as cod, tilapia, or haddock.
Soak the fish in milk for 30 minutes before cooking. This will help to remove any fishy odor and make the fish more tender.
Season the fish lightly with salt and pepper.
Use a light coating of flour on the fish before frying.
Heat the oil to 375 degrees Fahrenheit before frying the fish.
Fry the fish for 3-4 minutes per side, or until it is golden brown and cooked through.
Serve the fish with tartar sauce, lemon wedges, and your favorite sides.

Conclusion:

Rachael Ray's Italian Fish n' Chips is a delicious and easy-to-make dish that is perfect for a quick and easy weeknight meal. The fish is tender and flaky, and the coating is crispy and flavorful. The tartar sauce adds a creamy and tangy flavor to the dish. This dish is sure to be a hit with the whole family.