Fridyay (Irish-inspired) Fish and Chips! Crispy, tender fish fillets meet perfectly seasoned wedges, accompanied by a light tangy salad to complete the perfect meal. Indulge in the ultimate comfort food experience without the quilt.
Ingredients for this Irish Fish and Chips recipe:
- Potatoes
- Olive oil
- Plain Flour
- Garlic powder
- Onion powder
- Parsley
- Breadcrumbs
- Lemon
- Eggs
- Fish fillets
- Lebanese cucumber
- Red onion
- Sugar
- Cider vinegar
- Extra virgin olive oil
- Salt and pepper
How to make the best fried fish:
- Ensure Proper Seasoning:
Ensure fish fillets are seasoned with salt and pepper before coating with flour to enhance flavour. - Pat Dry the Fish:
Pat fish fillets dry with paper towels before coating with flour to remove excess moisture, ensuring a crispier coating. - Use Fresh Ingredients:
Choose fresh fish fillets whenever available for better taste, even cooking, and superior texture. - Control Oil Temperature:
Ensure the oil is at 350°F (175°C) when frying the fish to prevent burning or greasiness: too hot and the outside may burn, too cold and the fish will become greasy. - Don't Overcrowd the Pan:
Avoid overcrowding the pan when frying fish; cook in batches if needed to ensure even cooking and a crispy exterior. - Monitor Cooking Time:
Monitor cooking time closely to prevent overcooking; fish fillets cook quickly, so cook until they are opaque and flake easily with a fork. - Finish your Irish fish and chips with a Squeeze of Lemon:
Add fresh lemon juice to cooked fish fillets just before serving; the acidity brightens the dish and complements the flavours of the fish and breadcrumbs.
Follow these how to make the best fried fish steps and you will never get takeout Irish Fish and chips again!
How to make the best wedges:
- Choose the Right Potatoes:
Choose starchy potatoes like Russets or Maris Piper for crispiest, fluffiest chips; their higher starch content ensures a crispy exterior and fluffy interior. - Uniform Cutting:
Cut the potatoes into uniform-sized wedges for even cooking, preventing undercooked or overcooked pieces. - Soak in Water:
After cutting the potatoes into wedges, soak them in cold water for about 30 minutes to remove excess starch, resulting in crispier chips. - Dry Thoroughly:
After soaking, drain and pat potato wedges dry to remove excess moisture, crucial for crispiness when baking. - Seasoning:
Toss dried potato wedges in olive oil, seasoning generously with salt and pepper; add garlic powder, paprika, or dried herbs for extra flavor. - Even Spacing:
Arrange seasoned potato wedges in a single layer on the baking tray with space between each wedge; avoid crowding to ensure crispiness. - Bake at High Temperature:
Preheat your oven to a high temperature (around 220°C or 425°F). The high heat helps create a crispy exterior while keeping the inside soft and fluffy. - Flip During Baking:
Halfway through the baking time, flip the potato wedges to ensure even browning on all sides. - Watch Closely:
Monitor potato wedges closely toward the end of baking to prevent burning; they should be golden brown and crispy when finished. - Serve your Irish fish and chips Immediately:
Once baked, serve the potato wedges immediately while they're hot and crispy for the best taste and texture.
Follow these how to make the best wedges steps and you will never get takeout Irish Fish and chips !
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Healthy Irish fish and chips
Description
Friday Irish-inspired Fish and Chips! Crispy, tender fish fillets meet perfectly seasoned wedges, accompanied by a light tangy salad to complete the perfect meal. Indulge in the ultimate comfort food experience without the quilt.
Ingredients
Scale
Potatoes:
- 8 Potatoes, peeled and cut into 1cm wedges
- 2 tbs Olive oil
- Salt and pepper, to taste
Crispy Fish:
- ½ cup Plain Flour
- ½ teaspoon Salt
- ½ teaspoon Garlic powder
- ¼ teaspoon Onion powder
- ½ cup Parsley, leaves picked and finely chopped
- 1 cup Breadcrumbs
- 1 Lemon, zested
- 2 Eggs, beaten
- 4 Fish fillets (remove skin)
- Olive oil
Zesty Salad:
- 2 Lebanese cucumber, cut into 1cm wedges
- 1 Red onion, finely sliced
- 1 teaspoons sugar
- 1 teaspoons salt
- 1 tbs Cider vinegar
- Extra virgin olive oil, for drizzling
Instructions
Potatoes (see note 1):
- Preheat your oven to 220°C (200°C for fan forced).
- Toss the potato wedges in 2 tablespoons of the olive oil and spread them out on a baking tray lined with baking paper.
- Season the potato wedges with salt and pepper.
- Bake the potatoes for 30 minutes or until golden and crispy.
Salad (see note 2):
- In a salad bowl, combine the sliced cucumber and finely sliced red onion.
- Sprinkle the salad with 1 teaspoon of sugar and 1 teaspoon of salt.
- Drizzle the salad with cider vinegar (1 tablespoon) and extra virgin olive oil.
- Toss the salad to combine. Store in the fridge until ready to serve.
Fish (see note 3):
- In a shallow dish, mix together ½ cup of plain flour with ½ teaspoon of salt, ½ teaspoon of garlic powder, and ¼ teaspoon of onion powder.
- In another shallow dish, combine half of the chopped parsley (about ¼ cup) with the breadcrumbs (1 cup) and zest of 1 lemon.
- Place the 2 beaten eggs in a separate shallow dish.
- Set up an assembly line: first the seasoned flour, then the egg mixture, followed by the breadcrumb mixture, and finally a lined tray.
- Dip one piece of fish in the seasoned flour, shaking off any excess. Then dip it in the egg, ensuring it's fully coated, and finally coat it with breadcrumbs, pressing firmly.
- Place the coated fish on the lined tray and repeat this process with the remaining pieces of fish.
- Heat a frying pan over medium heat. Add the olive oil (1 tablespoon or more to taste) and cook the fish for 3-5 minutes on each side or until golden and cooked through.
To serve:
- Place the cooked fish on plates alongside the cucumber salad, roast potatoes, and lemon wedges. Enjoy your meal!
Notes
- Potato quick notes:
Use starchy potatoes like Russets.
Cut potatoes into uniform wedges.
Soak wedges in cold water for 30 mins.
Dry wedges thoroughly before seasoning.
Season generously with olive oil, salt, and pepper.
Arrange wedges in a single layer on baking tray.
Bake at 220°C (425°F) for crispiness.
Flip halfway through baking for even browning.
Watch closely to prevent burning!
Serve hot for best taste and texture. - Salad notes: Allow it to chill in the fridge for a while to enhance the flavours.
- Fish quick notes:
Season fish fillets before coating.
Pat dry with paper towels to remove moisture.
Use fresh fish fillets for best flavour.
Use high-quality breadcrumbs for crispy coating.
Press breadcrumbs firmly onto fish for better adherence.
Control oil temperature for frying (350°F or 175°C).
Avoid overcrowding the pan when frying.
Cook fish until opaque and flaky with a fork.
Finish with a squeeze of fresh lemon juice.
Serve immediately for optimal taste and texture.
