Coating fish in batter isn't a bad way to make fried fish, but if you're looking for a unique flavor and crunch, coat the ...

While the potatoes are in the oven, cut the fish into 4 pieces of equal size; place them in a mixing bowl. Zest the lemon to yield 2 teaspoons, then juice it to yield 2 tablespoons, directly over ...

Dip the egg-washed side of the fish into the seasoned potato flakes and press down a bit to make them adhere. Set aside, crust-side down. Repeat with the remaining fillets.

Fish and chips is a classic that’s been loved for generations, but sometimes it’s fun to change things up. This collection ...

4 medium potatoes, baked. 1 10-ounce package frozen chopped spinach, cooked and wrung dry in a cloth. 2 tablespoons minced fresh chives. Two days before you plan to serve the dish, place the salt ...

Use thick, kettle-cooked chips for best results. The mayonnaise adds oil and a lemony flavor to the fish and helps the crushed potato chips adhere. Salt-and-Vinegar Potato Chip Fish 2 (6-ounce ...

“Marvelous,” MT declared after trying this fish and chips recipe, adding that it had none of the oily/greasy feel and flavor you sometimes get in restaurant versions. And believe me, she’s ...

Bake until fish is flaky and golden and potatoes are well browned and tender, about 10 to 15 minutes more. 8. Salt fish and potatoes immediately after removing from oven.

Fish and chips remain the most popular takeout food in Britain. ... In the 1850s, traders began selling pieces of fried fish and potatoes wrapped in newspaper on the streets and alleys of London.

While Fish and Almost Chips shares its two main ingredients with the British national takeaway dish alluded to in the title, its differences are significant enough to mention right upfront. Those ...

While Fish and Almost Chips shares its two main ingredients with the British national takeaway dish alluded to in the title, its differences are significant enough to mention right upfront.