Baked Fish N Chips With Honey Vinegar Recipes

BAKED FISH AND CHIPS

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 450 degrees F using the convection setting, if available. Place a baking sheet on one of the racks to preheat.
• Prepare the chips: Cut the potatoes into 1/4-inch-thick sticks. Toss with the olive oil and cayenne in a bowl. Carefully remove the hot baking sheet from the oven, add the potatoes and spread in an even layer. Use a rubber spatula to scrape any oil from the bowl over the potatoes. Bake on the top oven rack, turning once, until browned and crisp, 25 to 30 minutes. Season with salt.
• Meanwhile, make the fish: Set a wire rack on a baking sheet and coat with cooking spray. Lightly crush the cereal in a bowl with your fingers. Add 2 teaspoons salt, and black pepper to taste. In another bowl, whisk the egg whites and a pinch of salt until frothy.
• Dip the fish in the egg whites, then roll in the cereal crumbs to coat. Place the fish pieces on the rack (position them on their sides so that the majority of the crust is exposed) and mist with cooking spray.
• Bake the fish on the bottom oven rack until crisp and just cooked through, about 12 minutes. Season with salt and black pepper. Serve the fish and chips with tartar sauce and/or malt vinegar, if desired.

BAKED FISH AND CHIPS

Steps:

• Make the horseradish tartar sauce: In a small bowl, whisk together all of the ingredients. Cover and refrigerate until ready to use.
• Prepare the fish and chips: Arrange 2 oven racks in the top and bottom third of the oven. Place a large rimmed baking sheet on the lower rack and heat oven to 500 degrees.
• In a large skillet over medium heat, warm 2 tablespoons oil. Stir in panko, thyme, garlic and 1/2 teaspoon pepper. Cook, stirring frequently, until crumbs are evenly dark golden brown, about 5 minutes. Transfer immediately to a bowl.
• In a separate bowl, whisk together mustard and eggs. Place flour in a third bowl.
• Grease an oven-safe wire rack with oil and place it over another rimmed baking sheet. Season fish with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge each piece of fish in the flour, then mustard mixture, then panko mixture, making sure it is well coated with each one before moving to the next. Transfer fish to the wire rack. (You can bread the fish up to 4 hours ahead; store in the refrigerator, uncovered, either on the rack or just on a plate.)
• In a large bowl, toss together potatoes, the remaining 4 tablespoons oil, 1/2 teaspoon salt and 1/2 teaspoon pepper. Carefully spread potatoes out on the preheated baking sheet and return to oven's lower rack. Roast until slightly golden and crispy, tossing after 15 minutes.
• Reduce oven temperature to 425 degrees and transfer the second pan, with the fish still on the wire rack, to oven's top rack. Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more.
• Salt fish and potatoes immediately after removing from oven. Serve hot, with tartar sauce alongside for dipping.

STAMP N' GO

Steps:

• Soak rinsed salt cod in milk overnight. Pour off milk, rinse fish again and mince finely. Combine fish with flesh of 2 avocado. Add eggs, flour and pepper sauce.
• Place mixture into large piping bag with 1-inch plain nozzle. Heat clarified butter in large pan over medium-high heat. Pipe small round blobs onto pan into clarified butter. Turn blobs to cook on both sides. Serve piping hot, garnished with remaining avocado, sliced, and breadfruit.
• *Breadfruit is a large fruit with bumpy green skin and a bland cream-colored center, native to the Pacific. It is available at Latin American specialty stores.

WHOLE SALT-BAKED FISH

Steps:

• Preheat the oven to 400 degrees F. Stuff the cavity of the fish with lemon slices, thyme, bay leaves, and garlic.
• In a large mixing bowl, mix the salt and egg whites with your hands; it will become the consistency of wet sand.
• In a large baking dish or rimmed baking sheet that is large enough to fit the entire fish (it's okay if the fish only just fits), lay one-third of the salt mixture down, roughly in the shape of the fish. Place the fish on top of the salt mixture and pack the remaining salt mixture around the fish, leaving exposed the area from the eyes to the nose, and also the tail fin. The salt mixture should fully encase the fish, but may not fill the pan. In fact, unless you use a really narrow pan, you'll probably leave most of the pan exposed.
• Bake for about 30 minutes, until the internal temperature of the fish is 130 to 135 degrees F. Depending on the exact size of your fish, your cooking time may vary. Don't break the salt crust while it's cooking or you'll let the juices escape. If you have one of those nice thermometers with the wires that you can leave in the oven while you cook to determine temperature, use that, and pack the salt around the probe to seal it in before cooking. If you don't have one of those fancy thermometers, check the temp by going through the exposed mouth with a probe thermometer. Once done, remove the fish from oven and let rest for 5 minutes before serving.
• While the fish is resting, whisk together the lemon juice and zest, oil, Dijon, salt, and pepper to make a lemon vinaigrette to serve over the fish.
• To remove the fish from the salt shell, use a butter knife and a wooden mallet or spoon. Like a paleontologist, I try to guess where the dorsal fin would be. Hit the fish right there, in the middle of the back (remember it's laying on its side). I place the tip of the butter knife where the dorsal fin was and tap it with the mallet or spoon, putting it in and giving it a wiggle. I score all the way around the fish, like I'm excavating it, so I can remove the salt dome in one piece. It doesn't mess anything up if you don't get it off in the one piece, but it just looks cooler if you do. Once you've gone all the way around the outline of the fish, remove the top part of the salt dome.
• The skin is a little chewy, but it still tastes good, so help yourself to a piece. Cook's reward. Then go under the skin with a fork, down to the spine, and slide across the bottom to filet the fish from the spine. You might get it all in one filet. But most times you have to go back and clean it up.
• Then take the mallet and butter knife, and place the knife at the base of the spine where it meets the head. Tap the handle end of the butter knife with the mallet to crack the spine. Remove the entire spine and bones. With a fork, slide along the bottom of the fish, between the flesh and the salt crust, to remove the other fish filet. You probably won't get the skin off cleanly with this filet, and that's fine.
• This will yield two 10-ounce (or so) filets. Place each filet on a plate and finish with a spoonful of the lemon vinaigrette and a sprinkle of salt and parsley on top.

FISH N' CHIPS STACK

Steps:

• Pour enough canola oil into a large heavy-bottomed saucepan or Dutch oven until it reaches a depth of 2 inches. Heat over medium heat until a deep-fry thermometer inserted in the oil registers 375 degrees F.
• Sprinkle the cod liberally with kosher salt and black pepper on all sides. Place the flour, eggs and crushed potato chips into three separate shallow baking dishes. In batches, dredge each of the cod pieces first in the flour, then in the beaten eggs and finally in the crushed potato chips.
• Fry the cod in batches until golden brown and crispy, 3 to 5 minutes. Remove using a slotted spoon and place on a baking sheet lined with paper towels to absorb any excess oil. Sprinkle liberally with kosher salt and black pepper.
• To assemble, place the fried cod pieces onto a large platter. Top each with 1/2 teaspoon or so of tartar sauce and garnish with a sprinkle of chopped dill. Serve with any additional tartar sauce, lemon wedges and malt vinegar on the side.

FLANDERS FISH 'N CHIPS

Steps:

• Heat oil to medium-high heat in large, flat skillet. Rinse fish in cold water and pat dry with paper towels. Combine flour and cornmeal together and set aside in large bowl. Combine egg, milk and water in a medium size bowl and whip together. Dip fish into milk mixture and then coat with cornmeal mixture.
• Carefully lay fillets in the hot oil from front to back, being careful not to splash. Using tongs to do this is recommended. The oil should just cover the fish. Cook fish until golden brown, this should take about 4 to 7 minutes depending on your stove. To check doneness, break open fillet: it should be white all the way through, with no transparency. Serve with Spicy Sauce and wedge of lemon.
• Combine all ingredients thoroughly.

BAKED FISH 'N' CHIPS

Steps:

• In a large bowl, combine oil and 1/8 teaspoon pepper. Cut potatoes lengthwise into 1/2-in. strips. Add to oil mixture and toss to coat. Place on a baking sheet coated with cooking spray. Bake at 425° for 25-30 minutes or until golden brown and crisp. , Meanwhile, in a shallow bowl, combine flour and remaining pepper. In another shallow bowl, beat egg and water. In a third bowl, combine the cornflakes, cheese and cayenne. Dredge fillets in flour, then dip in egg mixture and coat with crumbs. , Place on a baking sheet coated with cooking spray. Bake at 425° for 10-15 minutes or until fish flakes easily with a fork. Serve with chips and tartar sauce if desired.