Best 5 Traditional Fish And Chips Recipes
**Discover the Classic Delights of Traditional Fish and Chips: A Culinary Journey Through Two Beloved Recipes**
Embark on a culinary adventure with our exploration of traditional fish and chips, a timeless dish that has captured the hearts and taste buds of food enthusiasts worldwide. In this article, we present two delectable recipes that showcase the essence of this classic pairing. Dive into the crispy, golden-fried fish, enveloped in a light and fluffy batter, perfectly complemented by the crispy chips, or fries, that add an irresistible crunch. Our recipes provide step-by-step instructions, ensuring that you can recreate this iconic dish in the comfort of your own kitchen. Whether you prefer cod, haddock, or another fish of your choice, our recipes offer variations to suit your preferences. Get ready to indulge in the ultimate comfort food experience with our traditional fish and chips recipes, accompanied by tartar sauce and mushy peas for an authentic touch.
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
TRADITIONAL BRITISH FISH AND CHIPS
Authentic British fish and chips consist of a high-quality flaky white fish deep-fried in a thin, crispy batter served on a bed of large, twice-cooked chips (think fat fries). The key to avoiding an overly greasy product is to use a fry pot large enough that the addition of the fish doesn't reduce the oil temperature too much. Realistically, in a home environment, this will mean cooking each fish individually, but the results will be well worth the staggered serving required. Remember, never leave oil unattended and never fill any cooking vessel more than halfway with oil. Use any oil with a high smoke point and relatively neutral flavor such as canola, vegetable or soybean.
Provided by Food Network
Categories main-dish
Time 9h10m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the twice-cooked chips: Peel the potatoes and cut them into approximately 5/8-inch-thick chips (i.e. 5/8-by-5/8-inch-by-potato length). Store them in water.
- Fill a large pot halfway with the oil or fill a deep-fat fryer with oil. Heat to 275 degrees F. Thoroughly drain the chips and add them to the oil, working in batches to avoid overcrowding the pan. Fry the chips until they are soft enough to squeeze but not yet browned, about 10 minutes. Once all the chips have been blanched, spread them on a sheet tray and store them in the fridge overnight.
- When ready to serve, heat the oil to 375 degrees F and fry the blanched chips, in batches if necessary, until golden brown and crispy on the outside and still fluffy on the inside, about 5 minutes.
- For the seasoned flour: Mix the flour, salt and black pepper in a large bowl and set aside.
- For the beer batter: Thoroughly mix the flour, paprika and salt in a large bowl. Whilst constantly whisking, add enough beer to stiffen up the mix. Whilst still continuing to whisk, add cold water until the batter resembles heavy cream consistency and contains no lumps.
- For the fish: Fill a large pot halfway with oil or fill a deep-fat fryer with oil. Heat the oil to 375 degrees F. Fillet the fish into six 8-ounce portions, removing any bones, skin or blood lines that are present. Dip the fish into the seasoned flour, tapping off any excess. Dip the fish into the beer batter, briefly allow the batter to drain off, and then gently place the fish into the oil, allowing the fish to float away from you. Cook, in batches if necessary, until golden brown and trying to float, 5 to 7 minutes.
- Remove the fish from the oil with a spatula and allow to drain on a cooling rack before serving on a bed of chips with lashings of kosher salt and malt vinegar.
TRADITIONAL FISH AND CHIPS
Steps:
- Heat oil in a countertop deep-fryer to 250 degrees F.
- Rinse the potatoes in cold water and pat each chip with paper towels until absolutely dry. Poach the chips in the oil until cooked but not browned, 3 to 4 minutes. Scoop up the chips, shake off the excess oil and set aside. Turn up the heat on the fryer to 350 degrees F.
- In a large bowl, mix together the flour, baking soda, vinegar and 3 heaping tablespoons salt until pasty. Add 2 cups water and whisk until there are no lumps. Refrigerate the batter for 15 minutes.
- Preheat the oven to 200 degrees F. Fill a second bowl with flour and season with salt. Sprinkle the fish fillets on both sides with salt and pepper, then dredge in the flour, making sure each fillet is completely covered.
- Working in batches, shake off the excess flour from the fillets and dip them into the cooled batter. Let excess batter drip back into the bowl before gently lowering the fillets into the fryer. Fry until the batter is golden brown and the fish is just cooked through but still tender and juicy, 4 to 5 minutes. Drain on a wire rack set over a baking sheet and transfer to the oven to keep warm.
- When all the fillets are cooked, crisp the chips in the fryer until golden brown. Carefully shake off the excess oil and season immediately with salt.
- Serve the fish and chips with malt vinegar and tartar sauce on the side.
CLASSIC BRITISH FISH AND CHIPS RECIPE
Steps:
- Serve immediately with the hot fish accompanied by your favorite condiment.
Nutrition Facts : Calories 701 kcal, Carbohydrate 72 g, Cholesterol 186 mg, Fiber 5 g, Protein 54 g, SaturatedFat 2 g, Sodium 662 mg, Sugar 3 g, Fat 20 g, ServingSize 4 servings, UnsaturatedFat 0 g
FISH AND CHIPS
This is my favorite fish and chips recipe. The fish is extra crunchy! For an extra-special abundant seafood dinner, serve this with my recipe #211611 and my recipe #211428, with coleslaw. You'll love this meal! It's easy to prepare and your guests will think you're a professional chef! Try it! Important Note: Use a deep fryer. It is too dangerous to use even a deep skillet!
Provided by GREG IN SAN DIEGO
Categories Healthy
Time 17m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all batter ingredients in a mixing bowl.
- Cut the fillets into desired sized pieces.
- Dust fillets with flour.
- Dip the fillets in the batter.
- Fry fillets in deep fryer at 375 degrees with at least 2 inches of vegetable oil until golden brown. Don't crowd the fillets while frying.
- Drain fillets on paper towels or brown paper bags from the grocery store.
- Serve with french fries, tarter sauce, cocktail sauce, malt vinegar and cole slaw or cucumber salad (see Zaar recipe 211355).
Tips:
- Use fresh, high-quality fish. The fresher the fish, the better the fish and chips will taste. Look for fish that is firm to the touch and has a mild, briny smell.
- Use the right type of potatoes. Maris Piper or King Edward potatoes are best for fish and chips because they are fluffy on the inside and crispy on the outside.
- Cut the potatoes to the right size. The potatoes should be cut into chips that are about 1/2 inch thick and 2 inches long.
- Double fry the chips. This will help them to become extra crispy. Fry the chips once at a lower temperature (about 325 degrees Fahrenheit) until they are golden brown. Then, fry them again at a higher temperature (about 375 degrees Fahrenheit) until they are crispy.
- Use a light batter for the fish. A heavy batter will make the fish greasy. Use a batter made with flour, eggs, and milk.
- Fry the fish until it is cooked through. The fish should be cooked until it is opaque in the center and flakes easily with a fork.
- Serve the fish and chips with tartar sauce and malt vinegar. These are the traditional condiments for fish and chips.
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 these tips, you can make perfect fish and chips at home.
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