Best Classic Fish Chips Recipes

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CLASSIC FISH & CHIPS



Classic fish & chips image

Skip the takeaway, and spend a little effort perfecting fish & chips at home - you'll be rewarded with crisp, deeply golden fish and moreish chips

Provided by Barney Desmazery

Categories     Dinner

Time 55m

Number Of Ingredients 13

about 1 litre sunflower oil, for frying
2 thick skinless fillets of whiting, ling, pollock, haddock or cod (about 150g each)
2 large Maris Piper potatoes
1 tsp malt vinegar, plus extra to serve
75g self-raising flour, plus extra for dusting
25g cornflour
small pinch of ground turmeric
125g cold lager or fizzy water
4 cornichons
1 tsp capers
1 shallot
handful of parsley leaves, chopped
5 tbsp mayonnaise

Steps:

  • Cut the potatoes into chips and soak in cold water for 5 mins, then wash until the water runs clear. Tip into a pan of cold water with a pinch of salt and 1 tsp vinegar. Bring to a simmer, then turn down the heat and simmer gently for 10-12 mins until cooked through but not falling apart. Drain gently, then place on a tray in a single layer and chill until needed. Can be prepared a day ahead.
  • To make the tartare sauce, chop the cornichons, capers and shallot (finely chop if you prefer a smooth sauce), then combine with the parsley, mayo and a pinch of salt. Will keep chilled for up to 24 hours.
  • When you're ready to fry, prepare the batter. Tip the flours and turmeric into a bowl with a pinch of salt, pour over the beer or fizzy water, and mix quickly until everything just comes together to the consistency of double cream - do not over-beat, a few lumps are fine. Keep chilled.
  • Pour the oil into a deep, wide pan like a wok, or heat a deep-fat fryer to 180C. If using a pan or wok, ensure that it is no more than two-thirds full with oil. Heat the oil until it is shimmering and carefully lower in the chips using a slotted spoon. Fry for 8-10 mins, gently stirring occasionally until golden and crisp. Transfer to kitchen paper to drain.
  • Put a little flour in a dish, then bring the oil you used to cook the chips up to 185C, if you have a thermometer, or until a drizzle of batter sizzles and crisps in less than a minute. Working quickly, dust the fish in flour, then dredge through the batter. Hold the fillet above the batter to let the excess drip back into the bowl, then carefully lower into the oil. Fry the fillets for a minute until the batter is just starting to set, then take a spoon and drizzle the fillets with extra batter to create an even crunchier, wispy coating. Fry the fish for about 4 mins, turning once, until deep golden and crisp. Lift onto some kitchen paper to drain for a minute, then serve with the chips, tartare sauce, and plenty of salt and vinegar.

Nutrition Facts : Calories 897 calories, Fat 49 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 72 grams carbohydrates, Sugar 2 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

My family love these light and crispy filet pieces sprinkled with plenty of Kosher salt and malt vinegar.

Provided by MSnow

Categories     Whitefish

Time 1h

Yield 4 serving(s)

Number Of Ingredients 8

4 potatoes
corn or peanut oil
1 lb cod or 1 lb other lean fish fillet
2/3 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon vinegar
2/3 cup water

Steps:

  • Cut potatoes lengthwise into ½-inch strips.
  • Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375 degrees.
  • Fill basket one-fourth full with potatoes. (I don't have a basket - I use a Fry Daddy and it works fine. Just be sure and put the chips in one at a time so they don't stick to each
  • other.) Skip the next step if you're not using a basket.
  • Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated.
  • Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels.
  • Place potatoes in single layer on cookie sheet and keep warm.
  • Repeat with remaining potatoes.
  • Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels.
  • Mix flour and salt.
  • Mix baking soda and vinegar.
  • Stir vinegar mixture and water into flour mixture; beat until smooth.
  • Dip fish into batter, allowing excess batter to drip into bowl.
  • Fry 4 or 5 fish pieces at a time (do not use basket) about 3 minutes, turning fish once, until brown. Drain on paper towels.
  • Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp.

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Categories     Fish     Potato     Fry     Kid-Friendly     Quick & Easy     Cod     Bon Appétit     Small Plates

Yield 2 servings; can be doubled

Number Of Ingredients 6

Vegetable oil (for deep-frying)
1/2 cup all purpose flour
1/2 cup water
3/4 pound orange roughy or cod fillets (about 3/4 inch thick), cut crosswise into 1 1/2-inch-wide strips
1 1-pound russet potato, peeled, cut lengthwise into 1/2-inch-thick slices, then cut lengthwise into 1/2-inch-wide strips
Malt vinegar or apple cider vinegar

Steps:

  • Pour enough oil into heavy large skillet to reach depth of 1/2 inch. Heat oil over high heat until thermometer registers 360°F.
  • Meanwhile, whisk flour and 1/2 cup water in medium bowl until smooth batter forms. Sprinkle fish with salt and pepper. Add fish to batter and stir to coat. Add potato to skillet; fry until golden brown and crisp, stirring often, about 7 minutes. Using tongs, transfer potato to paper towels. Sprinkle with salt and pepper.
  • Add fish to skillet; fry until coating is golden and crisp and fish is just opaque in center, about 3 minutes per side. Transfer fish to paper towels. Sprinkle with salt and pepper. Serve with vinegar.

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

CLASSIC FISH AND CHIPS



Classic Fish and Chips image

Provided by Amanda Freitag

Categories     main-dish

Time 30m

Yield 2 servings

Number Of Ingredients 15

1 cup mayonnaise
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1 tablespoon finely chopped cornichons
2 teaspoons capers, roughly chopped
1 lemon, juiced
3/4 cup rice flour
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt, plus more as needed
3/4 to 1 cup club soda
8 cups vegetable oil
Two 6-ounce fillets white fish
2 cups French fries, hot
Lemon wedges, for serving

Steps:

  • For the sauce: In a small bowl combine the mayonnaise, chives, parsley, cornichons, capers and lemon juice. Mix until smooth and taste for seasoning; adjust the flavors if needed. Transfer to a small ramekin.
  • For the fish and chips: Combine the rice flour, all-purpose flour, baking powder and salt, and whisk in enough of the club soda to reach the consistency of a thick batter.
  • Pour the oil in a large saucepot set over medium-high heat, and heat until a deep-frying thermometer inserted in the oil reaches 350 degrees F.
  • Dip a piece of the fish into the batter, and then slowly lower into the hot oil. Repeat with the second piece of fish. Cook until golden brown and flaky, 4 to 6 minutes. Use a slotted spoon to remove the fish, and place on a paper-towel-lined plate to absorb any excess oil. Season with salt immediately, and then transfer to serving plates. Serve the fish with the tartar sauce, French fries and lemon wedges.

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." I got this from a magazine.

Provided by Sweet Southern Bell

Categories     Meat

Time 35m

Yield 4 serving(s)

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 1/2 lbs cod fish fillets

Steps:

  • 1. 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.
  • 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  • 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  • 4. 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.
  • 5. Fry the potatoes again for 1 to 2 minutes for added crispness.

Nutrition Facts : Calories 2524.2, Fat 223.3, SaturatedFat 30.4, Cholesterol 134.7, Sodium 834.6, Carbohydrate 91.9, Fiber 9.1, Sugar 3.1, Protein 44.7

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