Fish and chips: a classic combination that’s sure to leave you feeling guilty of nothing! But with so many recipes out there, how do you choose?
Buckle your taste buds, because we’re diving into the deep fryer (metaphorically, of course) of deliciousness with our top 10 fin-tastic fish and chip recipes, all guaranteed to make a splash at your next dinner party!
The Codfather
This recipe is a true catch, featuring light and flaky cod bathed in a golden-brown, crispy beer batter. It’s the Don of fish and chips for a reason!
| Ingredient | Amount |
|---|---|
| Cod fillets | 4 (about 6 oz each) |
| All-purpose flour | 1 cup |
| Cornstarch | 1/4 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Beer | 1 cup |
| Egg | 1 |
| Vegetable oil | For frying |
Instructions:
- In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, salt, and black pepper.
- Whisk in the beer and egg until the batter is smooth. Let it rest for about 15 minutes.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C).
- Pat the cod fillets dry with paper towels.
- Dip each fillet into the batter, allowing excess batter to drip off.
- Carefully place the battered fillets into the hot oil.
- Fry the cod fillets for about 4-5 minutes, or until golden brown and crispy, flipping halfway through.
- Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the beer-battered cod hot with your favourite dipping sauce, lemon wedges, and fries or coleslaw on the side.
Haddock Rock Cafe
This recipe uses haddock, known for its slightly sweeter flavour, for a delightful change of pace. It’s sure to rock your taste buds!
| Ingredient | Amount |
|---|---|
| Haddock fillets | 4 (about 6 oz each) |
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ice water | 1 cup |
| Egg | 1 |
| Vegetable oil | For frying |
Instructions
- In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, and salt.
- In another bowl, whisk together the ice water and egg.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C).
- Pat the haddock fillets dry with paper towels.
- Dip each fillet into the batter, allowing excess batter to drip off.
- Carefully place the battered fillets into the hot oil.
- Fry the haddock fillets for about 3–4 minutes, or until golden brown and crispy, flipping halfway through.
- Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the tempura haddock hot with dipping sauce of your choice and a side of steamed rice or vegetables.
Salmon in the Rye
Calling all salmon lovers! This recipe features juicy salmon dipped in a rye flour batter, adding a nutty depth of flavour.
| Ingredient | Amount |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Rye flour | 1 cup |
| All-purpose flour | 1/2 cup |
| Cornstarch | 1/4 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Rye beer | 1 cup |
| Egg | 1 |
| Vegetable oil | For frying |
Instructions
- In a mixing bowl, combine the rye flour, all-purpose flour, corn flour, baking powder, and salt.
- Whisk in the rye beer and egg until the batter is smooth. Let it rest for about 15 minutes.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C).
- Pat the salmon fillets dry with paper towels.
- Dip each fillet into the batter, allowing excess batter to drip off.
- Carefully place the battered fillets into the hot oil.
- Fry the salmon fillets for about 3–4 minutes, or until golden brown and crispy, flipping halfway through.
- Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the rye beer-battered salmon hot with tartar sauce, lemon wedges, and a side of roasted vegetables or mashed potatoes.
Tempura Tilapia Tango: Tempura-Battered Tilapia
Feeling fancy? Take a trip to Asia with this tempura-battered tilapia recipe. The light and airy tempura is the perfect match for the delicate flavour of the tilapia.
| Ingredient | Amount |
|---|---|
| Tilapia fillets | 4 (about 6 oz each) |
| All-purpose flour | 1 cup |
| Cornstarch | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Ice water | 1 cup |
| Egg | 1 |
| Vegetable oil | For frying |
Instructions
- In a mixing bowl, combine the all-purpose flour, cornflour, baking powder, and salt.
- In another bowl, whisk together the ice water and egg.
- Gradually pour the wet ingredients into the dry ingredients, stirring until just combined. Do not overmix; the batter should be slightly lumpy.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C).
- Pat the tilapia fillets dry with paper towels.
- Dip each fillet into the batter, allowing excess batter to drip off.
- Carefully place the battered fillets into the hot oil.
- Fry the tilapia fillets for about 3–4 minutes, or until golden brown and crispy, flipping halfway through.
- Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the tempura-battered tilapia hot with a dipping sauce of your choice and a side of steamed rice or vegetables.
Panko Pangasius Party
Calling all party animals! This recipe uses panko breadcrumbs for an extra-crispy crunch. It’s a guaranteed crowd-pleaser, leaving everyone saying, “Panko more!”
| Ingredient | Amount |
|---|---|
| Pangasius fillets | 4 (about 6 oz each) |
| Panko breadcrumbs | 1 1/2 cups |
| All-purpose flour | 1/2 cup |
| Eggs | 2 |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Vegetable oil | For frying |
| Lemon wedges | For serving |
| Tartar sauce | For serving |
Instructions
- In a shallow dish, mix together the panko breadcrumbs, salt, and black pepper.
- In another shallow dish, place the all-purpose flour.
- In a third shallow dish, beat the eggs.
- Pat the pangasius fillets dry with paper towels.
- Dredge each fillet in the flour, shaking off any excess.
- Dip the floured fillets into the beaten eggs, allowing the excess to drip off.
- Coat the fillets evenly with the panko breadcrumb mixture, pressing gently to adhere.
- Heat vegetable oil in a large skillet over medium-high heat.
- Carefully place the breaded pangasius fillets into the hot oil.
- Fry the fillets for about 3–4 minutes on each side, or until golden brown and crispy.
- Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the panko-crusted pangasius hot with lemon wedges and tartar sauce on the side.
Cajun Catfish Caper
Feeling spicy? This recipe injects some Cajun flair with a kickin’ spice blend. Just be careful; it might catfish your taste buds into wanting more!
| Ingredient | Amount |
|---|---|
| Catfish fillets | 4 (about 6 oz each) |
| Cajun seasoning | 2 tablespoons |
| Paprika | 1 teaspoon |
| Garlic powder | 1 teaspoon |
| Onion powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Olive oil | 2 tablespoons |
| Lemon wedges | For serving |
Instructions
- In a small bowl, mix together the Cajun seasoning, paprika, garlic powder, onion powder, salt, and black pepper.
- Pat the catfish fillets dry with paper towels.
- Rub both sides of each fillet with the spice mixture, ensuring they are evenly coated.
- Heat olive oil in a large skillet over medium-high heat.
- Once the skillet is hot, carefully add the seasoned catfish fillets.
- Cook the fillets for about 3–4 minutes on each side, or until they are cooked through and easily flaked with a fork.
- Once cooked, remove the catfish fillets from the skillet and place them on a serving platter.
- Serve the Cajun-spiced catfish hot with lemon wedges on the side.
Gluten-Free Flounder Frenzy
Don’t let gluten stop the fun! This recipe uses a gluten-free batter for a delicious and inclusive take on fish and chips. It’s a frenzy of flavour everyone can enjoy!
| Ingredient | Amount |
|---|---|
| Flounder fillets | 4 (about 6 oz each) |
| Gluten-free flour mix | 1 cup |
| Cornstarch | 1/2 cup |
| Baking powder | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Gluten-free beer | 1 cup |
| Egg | 1 |
| Vegetable oil | For frying |
Instructions
- In a mixing bowl, combine the gluten-free flour mix, cornflour, baking powder, and salt.
- Whisk in the gluten-free beer and egg until the batter is smooth. Let it rest for about 15 minutes.
- Heat vegetable oil in a deep fryer or a large, deep skillet to 375°F (190°C).
- Pat the flounder fillets dry with paper towels.
- Dip each fillet into the batter, allowing excess batter to drip off.
- Carefully place the battered fillets into the hot oil.
- Fry the flounder fillets for about 3–4 minutes, or until golden brown and crispy, flipping halfway through.
- Once cooked, remove the fillets from the oil and place them on a plate lined with paper towels to drain excess oil.
- Serve the gluten-free beer-battered flounder hot with tartar sauce, lemon wedges, and a side of coleslaw or roasted vegetables.
Savoury Shrimp Skillet Delight
| Ingredient | Amount |
|---|---|
| Large shrimp, peeled and deveined | 1 lb (about 450g) |
| Cherry tomatoes | 1 cup |
| Fresh spinach leaves | 2 cups |
| Garlic cloves, minced | 3 cloves |
| Butter | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Lemon juice | 1 tablespoon |
| Red pepper flakes | 1/4 teaspoon |
| Salt | To taste |
| Black pepper | To taste |
| Fresh parsley, chopped | For garnish |
Instructions
- Heat olive oil and butter in a large skillet over medium heat.
- Add minced garlic and red pepper flakes to the skillet. Sauté for 1-2 minutes until fragrant.
- Add cherry tomatoes to the skillet and cook for 2-3 minutes until they begin to soften.
- Season shrimp with salt and black pepper to taste. Add them to the skillet and cook for 2-3 minutes per side until pink and opaque.
- Squeeze lemon juice over the shrimp and vegetables.
- Add fresh spinach leaves to the skillet and gently toss until wilted.
- Remove the skillet from heat and garnish with chopped fresh parsley.
- Serve the garlic butter shrimp right away with spinach and cherry tomatoes in addition to your preferred side dish, such as rice, pasta, or crusty bread.
Air Fryer Halibut Havoc
Ditch the deep fryer! This recipe uses an air fryer for a healthier, guilt-free version of fish and chips. It’s air-mazing how good it tastes!
| Ingredient | Amount |
|---|---|
| Halibut fillets | 4 (about 6 oz each) |
| Olive oil | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Garlic powder | 1 teaspoon |
| Paprika | 1 teaspoon |
| Salt | 1/2 teaspoon |
| Black pepper | 1/2 teaspoon |
| Panko breadcrumbs | 1/2 cup |
| Parmesan cheese, grated | 1/4 cup |
| Cooking spray (optional) | As needed |
Instructions
- Preheat your air fryer to 400°F (200°C) for about 3–5 minutes.
- In a small bowl, mix together olive oil, lemon juice, garlic powder, paprika, salt, and black pepper.
- Pat the halibut fillets dry with paper towels and brush them evenly with the olive oil mixture.
- In another bowl, combine the panko breadcrumbs and grated Parmesan cheese.
- Coat each halibut fillet evenly with the breadcrumb mixture, pressing gently to adhere.
- Lightly spray the air fryer basket with cooking spray, if desired, to prevent sticking.
- Place the coated halibut fillets in the preheated air fryer basket in a single layer, making sure they do not overlap.
- Air fry the halibut fillets at 400°F (200°C) for 10-12 minutes, or until the fish is opaque and flakes easily with a fork, flipping halfway through the cooking time.
- Once cooked, remove the halibut fillets from the air fryer and serve immediately with your favorite dipping sauce and side dishes.
Leftover Lobster Luxury
Feeling fancy with some leftover lobster? Why not create a luxurious fish and chips experience with lobster as the star? It’s a fin-tastic way to use up those leftovers!
| Ingredient | Amount |
|---|---|
| Cooked lobster meat | 2 cups, chopped |
| Sweet potatoes | 2 medium-sized |
| Olive oil | 2 tablespoons |
| Salt | To taste |
| Black pepper | To taste |
| Paprika | To taste |
| Garlic powder | To taste |
| Parsley (optional) | For garnish |
Instructions
- Preheat your oven to 425°F (220°C).
- Peel the sweet potatoes and cut them into thin strips to make fries.
- In a large bowl, toss the sweet potato fries with olive oil until evenly coated.
- Season the sweet potato fries with salt, black pepper, paprika, and garlic powder to taste.
- Spread the seasoned sweet potato fries in a single layer on a baking sheet lined with parchment paper.
- Bake the sweet potato fries in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy, flipping halfway through.
- While the sweet potato fries are baking, chop the leftover lobster meat into bite-sized pieces if it’s not already chopped.
- Once the sweet potato fries are done, remove them from the oven and transfer them to a serving plate.
- Top the sweet potato fries with the chopped lobster meat.
- Garnish with chopped parsley, if desired, and serve immediately.
This concludes our top 10 fin-tastic fish and chip recipes! With a variety of options, from classic beer-battered cod to air-fried halibut and decadent leftover lobster, there’s a perfect fish and chip recipe for every taste and occasion. So grab your favorite dipping sauce, gather your loved ones, and dive into a world of deliciousness!
