FISH & CHIPS WITH DIPPING SAUCE
My husband and I really like fish and chips, but not all the grease that typically comes along with it. I decided to give the classic dinner a makeover. Turns out the pickle dip is healthier than tartar sauce, and we like it a lot better-who knew? -Michelle Lucas, Cold Spring, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Arrange one oven rack at lowest rack setting; place second rack in middle of oven. Preheat oven to 425°. In a small bowl, mix sour cream, chopped pickle, pickle juice and pepper. Refrigerate, covered, until serving., Cut potatoes into 1/4-in. julienne strips. Rinse well and pat dry. In a large bowl, toss with oil, salt and pepper; transfer to a baking sheet coated with cooking spray. Bake on bottom oven rack until golden brown and tender, 30-35 minutes, turning once., For fish, in a shallow bowl, mix bread crumbs, garlic powder, onion powder, salt and pepper. Place egg whites in a separate shallow bowl. Dip fish in egg whites, then in crumb mixture, patting to help coating adhere., Transfer to a baking sheet coated with cooking spray. Spritz fish with cooking spray. Bake on top oven rack 14-16 minutes or until fish just begins to flake easily with a fork. Serve with fries, sour cream mixture and lemon wedges.
Nutrition Facts : Calories 402 calories, Fat 11g fat (3g saturated fat), Cholesterol 53mg cholesterol, Sodium 667mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges
ENGLISH-STYLE FISH AND CHIPS
Steps:
- Heat 3-inches of the oil in a deep fryer to 325 degrees F. Alternately, heat 3-inches of oil in a deep pot.
- Peel the potatoes and cut them into chips, about the size of your index finger. Put the potatoes in the oil. Fry the chips for 2 to 3 minutes; they should not be crisp or fully cooked at this point. Remove the chips with a spider strainer or slotted spoon, to a paper towel-lined platter to drain.
- Crank the oil temperature up to 375 degrees F.
- In a large mixing bowl, combine the flour, baking powder, salt, pepper, and egg. Pour in the soda water and whisk to a smooth batter. Spread the rice flour on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
- Put the chips in the bottom of the fryer basket and carefully submerge in the hot oil. Carefully wave the battered fish into the bubbling oil before dropping them in on top of the chips. Fry the fish and chips for 4 to 5 minutes until crispy and brown. Remove the basket and drain the fish and chips on paper towels; season lightly with salt. Serve wrapped in a newspaper cone with malt vinegar and/or tartar sauce.
- Tartar Sauce:
- 1 cup mayonnaise
- 1 tablespoon chopped capers
- 1 tablespoon chopped cornichons
- 2 tablespoons finely chopped flat-leaf parsley leaves
- 1/2 lemon, juiced
- Dash hot sauce
- In a small mixing bowl, combine all ingredients. Chill before serving to let the flavors marry.
- Yield: about 1 1/4 cups
TANGY TARTAR SAUCE
This is an easy quick tartar sauce that you can make in the morning and will be perfect by dinner. Recipe makes just enough for a meal for my family, so I dont have to worry about storage.
Provided by Mamalovesakm
Categories Sauces
Time 10m
Yield 1/2 cup, 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients.
- Chill in covered container.
Nutrition Facts : Calories 43.6, Fat 3.1, SaturatedFat 1.9, Cholesterol 6.3, Sodium 199.8, Carbohydrate 4, Fiber 0.2, Sugar 1.6, Protein 0.6
FISH AND CHIPS WITH TARTAR SAUCE
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.
REAL ENGLISH FISH AND CHIPS WITH YORKSHIRE BEER BATTER
I was taught how to cook fish and chips by my mum when I was about 12 years old; we were living in Hong Kong at the time and it was my mum's way of treating us to a little bit of home as a treat! My mum had this recipe written down on the back of an old envelope stuck inside her Be-Ro cookbook from 1952 - I never use any other method now! One trick is to make sure that everything is prepared and assembled ready for frying takeoff!!! If you are cooking for two or more people, have your oven on with a lined tray to keep the fish and chips warm. If you really want to be totally authentic, cut up squares of greaseproof paper and sheets of newspaper - place the fish and chips onto the greaseproof paper and then into a sheet of newspaper. All you need now is a pickled onion, salt and MALT VINEGAR! TIPS for CHIPS: I notice one reviewer had difficulty with the chips. Here are a few tips or tricks for chips: Make sure they are DRIED thoroughly. Make sure the fat is VERY hot - 190 degrees C. Certain potatoes are better for chipping, such as King Edwards, Desiree, Majestic, Maris Piper, and Romano. You can soak the chips for an hour before the first frying - it extracts excess starch, which helps in the "crisping" process! Always drain them thoroughly before serving. I hope these tips will help!
Provided by French Tart
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat fat up in a chip pan or automatic deep fat fryer - mine has a chip setting which is 190°C.
- Peel the potatoes and cut into chunky sized chips. Rinse and dry thoroughly.
- Fry chips for about 3 minutes until soft but NOT coloured. Drain and shake well and set to one side.
- Put some flour onto a plate. Dredge the fish fillets in the flour thoroughly - this is VERY important, it stops the batter sliding off when fried! Leave the fish fillets in the flour whilst you make the batter.
- Some people say you should make the batter at least one hour before - I have found little difference - so make it before if it is convenient or now!
- Put flour, bicarbonate of soda, salt and pepper into a large roomy bowl. Add the beer gradually, stop when you have a thick coating type of batter. Drink any beer that is left! Whisk thoroughly until it is smooth and there are no lumps.Add the lemon juice OR a splash of malt vinegar if desired. Mix thoroughly again.
- Have your plates, newspaper or whatever ready for eating!
- Adjust deep fat fryer to fish frying temperature of 160°C.
- Take one fillet of fish at a time and holding it by the tail or thin end (!) swirl it around the batter until well coated - plunge into hot fat immediately. As soon as it has crisped up and set, add your other fillets one at a time, taking out the first ones as they cook - about 6 to 10 minutes depending on the thickness. Place onto a tray and keep warm in the oven.
- Turn up the heat setting to 190°C again and cook your chips until golden and crisp.
- Serve on plates or newspaper with salt & vinegar!
- All you need now is a pint of warm beer and Coronation Street on the TV to set the scene!
- This batter is great for small fish goujons, chicken goujons and also tempura vegetables too.
FISH AND CHIP SHOP CURRY SAUCE
Make and share this Fish and Chip Shop Curry Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 20m
Yield 20 ounces, 6 serving(s)
Number Of Ingredients 9
Steps:
- Chop the onion and apple and fry with the curry powder in the oil until tender.
- Stir in the flour, cook for 2 minutes and then remove from the heat and add the water, tomato purée, pepper and lemon juice to taste.
- Simmer for 15 minutes.
- Store refrigerated.
TANGY TARTAR SAUCE (MADE WITH DILL PICKLES, NOT SWEET)
This tartar sauce is made with dill pickles, or dill pickle relish, instead of sweet pickle relish, as is common with many other recipes. The flavor is bright and fresh, without being overly sweet. I make it with Best Foods/Hellmans light mayo, so it is not too heavy of a condiment, and the kids can have a good portion without turning their healthy baked fish into an unhealthy meal.
Provided by redsparklies
Categories Sauces
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together, and allow to stand (refrigerated) for at least an hour.
EASY TANGY TARTAR SAUCE
I don't usually like tartar sauce, but I found this sauce to be tasty and super easy to make. I saw it on Best Recipes Ever.
Provided by 2boyzmum
Categories < 15 Mins
Time 5m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine mayonnaise, relish, capers and pepper. Serve with fish.
- Yes, it really is that easy! :).
LEMON-DILL SAUCE FOR FISH
This is a nice change from tartar sauce, it's great to serve along side of fish, plan ahead this needs to chill for 2 hours or up to 24 hours before serving. One teaspoon or a small clove of fresh garlic is all that is needed or it will overpower the sauce, the flavours of this sauce will increase with chilling time, please adjust the dill to suit taste. Cooking time is chilling time.
Provided by Kittencalrecipezazz
Categories Sauces
Time 2h5m
Yield 1 1/4 cups (approx)
Number Of Ingredients 7
Steps:
- In a glass bowl whisk all ingredients together until well blended, adjusting all amounts to taste.
- Cover and refrigerate for a minimum of 2 hours or up to 24 hours before serving.
CLASSIC TARTAR SAUCE
You'll never buy the jarred stuff again once you've tried this homemade tartar sauce recipe! -Michelle Stromko, Darlington, Maryland
Provided by Taste of Home
Time 10m
Yield 1 cup.
Number Of Ingredients 4
Steps:
- In a small bowl, combine all ingredients. Cover and refrigerate until serving.
Nutrition Facts : Calories 93 calories, Fat 10g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
ENGLISH SEASIDE TANGY TARTAR SAUCE FOR FISH AND CHIPS
Whitby and Scarborough on the North Yorkshire coast of England were the places of inspiration for me with this recipe, they specialise in locally caught fish, perfect for this iconic English dish. Whereas fish and chips are usually only accompanied by salt and vinegar (Malt vinegar please!) when eaten out of newspaper, when eaten in a Fish and Chip Cafe or Restaurant, you are always served this tartar sauce with your meal, tangy and wonderful with the fish especially and a squeeze of lemon. If I close my eyes I can almost imagine the sun on my face and the salty smell in the air, with seagulls wheeling around above, and the smell of that special supper or lunch to follow, after exploring the little cobbled streets. This is a bit of a cheats version as it uses ready made mayonnaise; however, if you do make your own, then please use your own home-made mayo for this recipe, as I often do. Now all you need is a sun hat, a deck chair and plenty of time to do nothing before enjoying your fish supper!
Provided by French Tart
Categories Onions
Time 10m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredients in a bowl and mix well. ( Allow the flavours to infuse for an hour before serving).
- Place in an airtight jar or container and store in the fridge for up to one week.
- Serve with fish and chips or ALL manner of seafood and fish!
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