Fish and Chips Recipes

While its exact origins aren't definite, this popular meal is widely presumed to have originated in the United Kingdom, and 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 regular French fries.

British Fish and Chips

For the peas

• 300g frozen garden peas
• 2 tsp lemon juice
• 1 tbsp olive oil

For the chips

• 800g unpeeled, even-size Maris Piper or King Edward potatoes
• 2 tbsp olive oil

For the fish

• 600ml sunflower oil, for frying
• 650g (approx) skinless haddock, hake or cod fillet from a sustainable source, cut into 4 equal-size pieces
• 1 lemon, cut into wedges
• 50g self-raising flour, plus 1 tbsp
• 125ml ice-cold sparkling water
• 50g cornflour
• 1 egg white

Preparation

Wash, peel and cut the potatoes into chips, 1.5 cm thick. Boil the chips in water till semi-cooked. Remove from water and place on a towel, pat dry, then leave to cool. Heat oven to 350 F. Pour a tablespoon of olive oil into a large shallow non-stick roasting tray, and heat for 10 minutes. Coat the chips using the remaining oil, by tossing them or using your hands. Place them in the roasting tray without letting any pieces overlap. Bake for 10 minutes on one side, and then turn over twice after 5 minute intervals till they are crisp. Place the fish on paper towels which will soak up the excess oil.

Cook peas in boiling water for 4 minutes. Take them out of the water and then lightly mash them in a pan, using the back of a fork. Add 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, by placing it on each side in the plate. Shake off the extra flour. Beat up the egg white till you get plenty of air into it. In a bowl, stir together 50g flour, cornflour, a pinch of salt and some pepper. Gradually mix the water into the flour mix. Next add the egg white, but as you keep mixing, try to keep the batter light. Heat oil for frying in a heavy, medium non-stick wok. Before cooking, dip the pieces of fish in the batter to coat, let the excess drip off, then carefully lower into the hot oil using a slotted spoon. Fry two pieces of fish at a time, for 5 to 6 minutes, maintaining the temperature of the oil. Turn the pieces after half the time so that they are golden all over. Remove these golden fish pieces from the oil and place them on kitchen towels.

Place the pan with the peas on the burner and heat then up. Serve them along with the fish, chips and lemon wedges.

Healthy Fish And Chips

Ingredients

• cup light sour cream
• Four 5-ounce skinless, boneless tilapia fillets, each cut lengthwise into thirds
• 2 tbsp mayonnaise
• cup buttermilk
• 1 tbsp lemon juice, plus lemon wedges for serving
• cup whole wheat breadcrumbs
• 1 shallot, finely chopped
• cup cornmeal
• Salt and pepper
• Cooking spray
• 2 sweet potatoes (1 pounds), each cut into 12 wedges
• 3 tbsp finely chopped flat-leaf parsley
• 1 tbsp extra-virgin olive oil

Preparation

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

Mix together the sour cream, mayonnaise, lemon juice, shallot, teaspoon salt and teaspoon pepper. Cover the bowl and place it in the refrigerator, only taking it out when time to serve. Line a baking sheet with foil. Place the sweet potatoes wedges in a bowl and add the olive oil and 1 tablespoon parsley. Mix well and add salt and pepper to 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 cooking spray in another foil-lined baking sheet. Stir together the cornmeal, breadcrumbs, the remaining 2 tablespoons parsley, teaspoon salt and teaspoon pepper in a medium bowl. Fill a wide shallow bowl with the buttermilk and lay the fish in it for a few seconds on both sides. Next, coat each piece with the cornmeal mixture. Place the fish, few pieces at a time, in the prepared baking sheet. Spray the fish with cooking spray and bake on the upper rack for 12 to 14 minutes until golden-brown. Serve the piping hot crispy fish fillets with the fries, dipping sauce and lemon wedges.

This dish is easy and fast to whip up. Many people enjoy fish and chips with accompaniments of tarter sauce, barbecue sauce, mayonnaise or pickled onions.