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Fish and Chips Recipes

Fantabulous Fish and Chip Recipes That Make for Perfect Snacks

The combination of fish and chips have a large following all over the world. Sample this tasty fast food with these traditional and modern recipes.
Marian K
Last Updated: Mar 12, 2018
While its exact origins aren't definite, this popular meal is widely presumed to have originated in the United Kingdom. It has gained popularity all over the world, especially in places that were once British colonies. The chips used in this meal are usually thicker than the regular French fries.
British Fish and Chips
For the peas
  • 300 g frozen garden peas
  • 2 tsp. lemon juice
  • 1 tbsp. olive oil
For the chips
  • 800 g Maris Piper or King Edward potatoes (unpeeled and even-sized)
  • 2 tbsp. olive oil
For the fish
  • 600 ml sunflower oil
  • 650 g haddock, hake, or cod fillet (skinless, cut into 4 equal-sized pieces)
  • 1 lemon (cut into wedges)
  • 50 g plus 1 tbsp. self-raising flour
  • 125 ml ice-cold sparkling water
  • 50 g cornflour
  • 1 egg white (beaten)

Wash, peel, and cut the potatoes into chips, 1.5 cm thick. Boil them in water till semi-cooked. Remove them from the water, and transfer to a towel; pat dry, and then leave them to cool. Heat the oven to 350 °F. Pour a tablespoon of olive oil into a large, shallow non-stick roasting tray, and heat it for 10 minutes. Coat the chips using the remaining oil by tossing them with it or by using your hands. Place them in the roasting tray without letting any pieces to overlap. Bake for 10 minutes on one side, and then turn over twice after 5 minute interval till they are crisp. Place the chips on paper towels which will soak the excess oil.
Cook the peas in boiling water for 4 minutes. Take them out, and lightly mash them in a pan using the back of a fork. Add the oil, lemon juice, and freshly grated pepper to the pan, and set aside.
Dry the fillets using paper towels. Spread 1 tablespoon of flour on a plate, and coat each fillet on both the sides with it. Shake off the extra flour. In a bowl, stir the flour, cornflour, a pinch of salt and some pepper together. Gradually mix the water into the flour mix. Next, add in the egg white, and beat the mixture thoroughly.
Heat the oil for frying in a heavy, medium-sized non-stick wok. Before cooking, dip the pieces of fish in the batter to coat, let the excess drip off, and then carefully place them in the hot oil using a slotted spoon. Fry two pieces of fish at a time, for 5-6 minutes, maintaining the temperature of the oil. Turn the pieces after half the time, so that they get evenly-browned. Once done, remove the fillets from the oil, and place them on kitchen towels.
Heat the peas before serving them with the fish, chips, and lemon wedges.
Healthy Fish And Chips
  • ½ cup light sour cream
  • 4 tilapia fillets (5-oz. each, skinless, boneless, cut lengthwise into thirds)
  • 2 tbsp. mayonnaise
  • ¾ cup buttermilk
  • 1 tbsp. lemon juice, plus lemon wedges for serving
  • ⅓ cup whole wheat breadcrumbs
  • 1 shallot (finely chopped)
  • ⅓ cup cornmeal
  • Salt and pepper
  • Cooking spray
  • 2 sweet potatoes (1½ pounds each, cut into 12 wedges)
  • 3 tbsp. flat-leaf parsley (finely chopped)
  • 1½ tbsp. extra-virgin olive oil

Preheat the oven to 450 °F and place two racks in the upper and lower thirds.

Mix the sour cream, mayonnaise, lemon juice, shallot, ½ teaspoon salt, and ¼ teaspoon pepper together. Cover the bowl, and place it in the refrigerator; take it out right before serving. Line a baking sheet with a foil. In a bowl, mix the sweet potato wedges with the olive oil, 1 tablespoon parsley, and salt and pepper (according to your taste). Place them in a single layer on the lower rack, and bake until they turn crisp around the edges (for about 20 minutes).
Spray another foil-lined baking sheet with the cooking spray. Stir the cornmeal, breadcrumbs, remaining parsley, ¾ teaspoon of salt, and ¼ teaspoon of pepper together in a medium-sized bowl. Fill a wide shallow bowl with the buttermilk and dip the fillets in it for a few seconds on both the sides. Next, coat them with the cornmeal mixture, and place them in the prepared baking sheet, few pieces at a time. Spray them with the cooking spray, and bake on the upper rack for 12-14 minutes or until golden-brown. Serve the piping hot crispy fish fillets with the fries, dipping sauce, and lemon wedges.
This dish is easy and quick to whip up. Many people enjoy fish and chips with accompaniments of tarter sauce, barbecue sauce, mayonnaise, or pickled onions.
Healthy Fish And Chips
British Fish and Chips