FISH & CHIPS WITH COCONUT BATTER AND TARTARE SAUCE
Cod and chips with a difference - the coconut milk batter is a revelation! For ease we've shallow-fried the fish, but it's still crispy like a takeaway
Provided by Jennifer Joyce
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 15
Steps:
- Cut the fish into four equal-sized pieces. Season and dust with 2 tsp of the flour. In a medium bowl, whisk the remaining flour, egg, coconut milk and baking powder with some salt until you have a smooth, thick batter. Add a little more coconut milk if your mixture is particularly stiff.
- In a small bowl, mix together the tartare sauce ingredients and set aside.
- Pour vegetable oil into a large wok to a depth of 2cm and heat - it's hot enough when a small piece of bread browns in 20 secs. Fry the fish in batches, dipping each piece into the batter, then gently lowering into the oil. Fry for 2-3 mins until golden, turning once. Drain on kitchen paper, then put in a low oven to keep warm while you fry the rest.
- Serve the fish with the chips, peas, tartare and lemon wedges.
Nutrition Facts : Calories 551 calories, Fat 38 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 1 milligram of sodium
CRISPY CRUNCHY FISH AND CHIPS
Steps:
- Preheat oven to 400 degrees F. Place a baking sheet in the oven to preheat.
- Using the slicing attachment on a food processor or a knife, slice the potatoes into thin discs about 1/4-inch thick. Place 1/3 of the sliced potatoes into a container with cold water and reserve for another use. Place remaining 2/3 of the potatoes in a large bowl with 2 teaspoons canola oil, salt and pepper, to taste, and toss to coat. Remove the baking sheet from the oven and spray with nonstick cooking spray. Transfer the potatoes to the baking sheet and bake for 10 minutes, flip each chip and bake for another 10 minutes.
- In a medium pot heat 3 cups of canola oil to 360 degrees F.
- In a large bowl combine remaining dry ingredients except 1/2 cup flour and season with salt and pepper. Whisk in the seltzer water.
- Place the remaining 1/2 cup flour on a plate or pie dish and season with salt and pepper. Dredge the tilapia in the flour, shake off excess, then dip into batter. Carefully place the battered fish into the hot oil. Working in batches so not to crowd the pot, fry for 6 minutes until golden brown. Remove to an oven-proof plate lined with papers towels or a brown paper bag. Repeat with remaining fillets. While frying remaining tilapia keep the cooked fillets warm in a preheated 250 degree F oven.
- Serve immediately with chips and Tartar Sauce on the side.
- Combine all ingredients in a small bowl and mix until well blended.
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.
HEALTHY FISH & CHIPS WITH TARTARE SAUCE
A perfectly healthy Friday night special meal for two, fish and chips
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Toss chips in oil. Spread over a baking sheet in an even layer, bake for 40 mins until browned and crisp. Put the fish in a shallow dish, brush lightly with oil, salt and pepper. Sprinkle with half the lemon juice, bake for 12-15 mins. After 10 mins sprinkle over a little parsley and lemon zest to finish cooking.
- Meanwhile, mix the capers, yogurt, remaining parsley and lemon juice together, set aside and season if you wish. To serve, divide the chips between plates, lift the fish onto the plates and serve with a spoonful of yogurt mix.
Nutrition Facts : Calories 373 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 0.96 milligram of sodium
THE ULTIMATE MAKEOVER: FISH & CHIPS
Angela Nilsen takes the British favourite and gives it a lighter, healthier, and modern twist
Provided by Angela Nilsen
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 12
Steps:
- Scrub the potatoes, cut into 1.5cm thick lengthways slices, then cut each slice into 1.5cm thick chips. Tip the chips into a large saucepan, pour in enough water to just cover, bring to the boil, then lower the heat and gently simmer for 4 mins only. Drain, tip onto a clean tea towel, pat dry, then leave to cool. Can be done 1-2 hrs ahead. Heat oven to 220C/fan 200C/gas 7. Put a large shallow non-stick roasting tray in the oven with 1 tbsp olive oil and heat for 10 mins.
- Transfer the chips to a bowl and toss in the remaining oil using your hands. Tip out in a single layer onto the hot roasting tin. Bake for 10 mins, then turn them over. Bake 5 more mins, then turn again. Bake for a final 5-8 mins until crisp. Drain on paper towels.
- While the chips are in the oven, cook the peas in boiling water for 4 mins. Drain, then tip into the pan and lightly crush with the back of a fork. Mix in the oil, lemon juice and freshly grated pepper. Cover and set aside.
- The fish can also be cooked while the chips are in the oven. Pat the fillets dry with paper towels. Put the 1 tbsp of flour on a plate and use to coat each fillet, patting off the excess. Pour the oil for frying into a heavy, medium non-stick wok or wokshaped pan. Heat to 200C (use a thermometer so you can check the oil stays at that temperature). Mix 50g flour, cornflour, a pinch of salt and some pepper. Lightly whisk the egg white with a balloon whisk until frothy and bubbly, but not too stiff. Pour the water into the flour mix, gently and briefly whisking as you go. The batter shouldn't be completely smooth. Add the egg white, then lightly whisk in just to mix. Try and keep as many bubbles as you can so the batter stays light. Cooking two pieces of fish at a time, dip them in the batter to coat, let some of it drip off, then lower into the hot oil using a slotted spoon. Fry for 5-6 mins, making sure the oil stays at 200C and turning the fish over halfway through so it is golden all over. Lift out with a slotted spoon, drain on kitchen paper. Check the oil is back up to 200C, then repeat with remaining fish. Reheat the peas and serve with the fish, chips and lemon wedges.
Nutrition Facts : Calories 649 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 4 grams sugar, Fiber 7 grams fiber, Protein 41 grams protein, Sodium 0.87 milligram of sodium
More about "fish chips with coconut batter and tartare sauce recipes"
CRISPY FISH AND CHIPS - SIMPLY DELICIOUS
From simply-delicious-food.com
4.4/5 (22)Total Time 1 hr 15 minsCategory DinnerCalories 570 per serving
- For the chips: Boil the potatoes in salted water for 10 minutes or until they just start to soften. Drain and allow to dry on a wire rack for 10-30 minutes.
- Heat a large pot of vegetable/canola oil until hot. Carefully add the potatoes in batches and fry until golden brown and crisp. Drain with a slotted spoon and place back onto the wire rack. Keep the chips in a warm oven while you fry the fish.
- For the fish: Combine the flours and salt in a large mixing bowl. Transfer half to a shallow dish / ziploc bag suitable for coating the fish. Whisk the beer or soda water into the flour in the mixing bowl until smooth. Coat the fish first in the flour mixture then in the batter.
- Carefully lower the fish into the hot oil, one to two pieces at a time and allow to fry for 7-10 minutes or until the fish is golden and crisp.
FISH AND CHIPS WITH TARTARE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Cuisine BritishCategory Main CourseServings 4
FISH AND CHIPS RECIPE WITH TARTARE SAUCE - GREAT BRITISH …
From greatbritishchefs.com
Category MainTotal Time 1 hr 30 minsEstimated Reading Time 2 mins
FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE - I AM BAKER
From iambaker.net
LOW CARB FISH AND CHIPS WITH TARTAR SAUCE - RECIPE
From dietdoctor.com
BATTERED COD AND CHIPS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
HEALTHY FISH AND CHIPS WITH HOMEMADE TARTAR SAUCE
From aheadofthyme.com
FISH AND CHIPS WITH TARTAR SAUCE, CRISPY AND FRESH! - MUCH BUTTER
From muchbutter.com
Cuisine BritishCategory LunchServings 4
FISH & CHIPS WITH TARTARE SAUCE - JULIE GOODWIN
From juliegoodwin.com.au
FISH & CHIPS WITH COCONUT BATTER AND TARTARE SAUCE | RECIPE | BBC …
From pinterest.co.uk
FISH AND CHIPS WITH TARTARE SAUCE AND PEA PURéE RECIPE
From bbc.co.uk
FISH, CHIPS, MUSHY PEAS AND TARTARE SAUCE RECIPE - BBC FOOD
From bbc.co.uk
MEDITERRANEAN FISH & CHIPS WITH HOMEMADE TARTAR SAUCE
From spainonafork.com
BEST TARTAR SAUCE RECIPE - HOW TO MAKE TARTAR SAUCE - DELISH
From delish.com
FISH CHIPS WITH COCONUT BATTER AND TARTARE SAUCE RECIPES RECIPE
From food-recipe.info
FISH & CHIPS WITH COCONUT BATTER AND TARTARE SAUCE RECIPE
From foodhousehome.com
10 BEST FISH CHIPS BATTER RECIPES | YUMMLY
From yummly.co.uk
TARTAR SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
FISH AND CHIPS RECIPE
From foodandwine.com
You'll also love