But because flaky white fish have a doneness temperature of only 140☏ (60☌), we can crank the heat a bit- 375☏ (191☌) is just right. With the fish fry, we face the classic dilemma of cooling slowly enough that our fish inside cooks through without burning the breading and cooking fast enough that the batter doesn’t get oil-logged and soggy. What temp the oil should be is really two questions, as there is the oil for the fish and the oil for the chips. For this application, 140☏ (60☌) is just right for fish that is nice and flaky but not dried out. While the USDA recommends a doneness temperature for all fish and seafood of 145☏ (63☌) for maximum food safety, most chefs prefer their fish cooked a little bit less. I would avoid tilapia, which has almost no flavor-if you’re going to go to the trouble of battering and frying your own fish and chips, make it great, not just good! Fish doneness temperature You can use whatever fish you like, so long as it is boneless, but rich-flavored white-flesh fish are best. Halibut is also fantastic for this purpose. In the British Isles, the most common fishes used for fish and chips are buttery-tasting cod or haddock (a species of cod), but pollock is also frequently used. Here, we’ll show you how, with temperature critical temperatures to guide the way.

Whether you serve them with malt vinegar, tartar sauce, or just a squeeze of lemon, they’re exquisite when made right.

And while this dish is certainly important in the Isles-fish and chips weren’t even rationed during the World Wars in England!-it by no means belongs to them.Īll across America, in local diners and in mega-chains, fish and chips are offered up and scarfed down every day. There is this iconic image of fish and chip shops, even pubs, serving up hot, crispy fish with golden fries (called chips by the Brits). A simple side salad will also be delicious.Fish and chips are associated in the minds of many with the British Isles.

Chunky fish fingers with cheat’s lemon aioliįish is delicious with a variety of side dishes but I always love it with rice, crispy potatoes or vegetables.

You know it’s cooked when the fish flakes easily and the flesh is opaque. Cooking time will depend on size and thickness of fillets. In a 200✬/400✯ pre-heated oven, fish fillets should take no longer than 10-12 minutes to cook. How long should you cook fish in the oven? Most fish varieties bake very well but for this recipe any white fish will work. Bake in a pre-heated oven until the fish and asparagus are cooked through and fork tender, approximately 12-15 minutes. Pour the lemon butter sauce over the fish and asparagus and season with salt and pepper. Place fish fillets and asparagus (green beans, sugar snap peas or broccoli can be substituted).

Bake the fish: Line a sheet pan or baking dish with parchment paper.

Cook for 2-3 minutes until the sauce is fragrant then set aside.

Make the lemon butter: Add butter, garlic and a few tablespoons of lemon juice to a saucepan and bring to a simmer.

Green beans, broccoli, sugar snap peas can all be used instead. Oregano, thyme, rosemary, parsley and dill are all delicious with fish. I prefer using a flaky white fish like hake or cod but tilapia, haddock, halibut, etc. The fish is of course the star of the show.

This baked fish recipe needs only a handful of ingredients.

White flaky fish