How to Make Rice-Paper Fish and Chips

The concept here is straightforward and significantly less messy than classic beer-battered fish and chips. All you have to do is whip up a seasoned egg wash, dip the rice paper until it becomes pliable, and wrap the soaked rice paper around pieces of fish. Then, a few minutes in the air fryer is all it takes to cook them. The fish can be served with homemade air-fryer french fries or frozen french fries.

Ingredients

• 4 cod fillets (about 1 pound total)
• 2 eggs
• 1/3 cup water
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 teaspoon ground black pepper
• 4 sheets rice paper
• Oil spray or nonstick cooking spray
• Homemade or frozen french fries
• Tartar sauce or malt vinegar, for dipping

Directions

Step 1: Make the egg wash

Trim the cod fillets into even pieces that will fit inside the rice paper. In a medium bowl, whisk together the eggs, water, salt, garlic powder, onion powder and black pepper.

Step 2: Dip the rice paper

Season the fish with salt and pepper on both sides. Dip one sheet of rice paper in the egg wash until it becomes soft and pliable. Place it on your work surface and wrap it around one of the pieces of fish. As you wrap, tuck in the sides like you would an egg roll or a burrito.

Step 3: Air-fry the fish

Preheat your air fryer to 400°F. Lightly spritz both sides of the wrapped fish with oil spray or a nonstick cooking spray. Air-fry the rice paper–wrapped fish for 12 minutes, then gently flip them and air-fry them for three minutes more. Depending on the size of your air fryer, you may need to cook the fish in batches.

Here’s What I Thought

I had no idea what to expect with this recipe because the rice paper becomes so gummy once it’s softened in the egg wash. But once the air fryer worked its magic, I was pleasantly surprised to peer into the basket and discover perfectly cooked fish with a crisp, golden coating. It looked similar to what I would expect from the classic preparation of the same dish.

My family loved it, and we found that it was perfect when accompanied by either a drizzle of malt vinegar or a dip into some tartar sauce. I absolutely plan on making this recipe again.

Related:

• Spring Roll vs. Egg Roll: What’s the Difference?
• Rice Paper Rolls
• Healthy Air-Fryer Recipes You Need to Try

The post I Tried Rice-Paper Fish and Chips, and It’s My New Favorite Air-Fryer Hack appeared first on Taste of Home.

Ingredients

• 4 ounces thick-sliced bacon strips, chopped
• 1/4 cup chopped onion
• 2 garlic cloves, minced
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon tomato paste
• 1 can (28 ounces) whole plum tomatoes, roughly chopped with their juices
• 1/2 teaspoon salt
• 1/4 cup vodka
• 1 package (16 ounces) uncooked short-cut pasta (e.g. penne or cavatappi)
• 3/4 cup 4% cottage cheese
• 1/2 cup grated Parmesan cheese plus more for garnish
• Minced fresh parsley or basil, for garnish

Ingredients

• 1 teaspoon butter
• 1/2 cup chopped kimchi
• 4 tablespoons mayonnaise, divided
• 4 slices sourdough bread
• 1 cup shredded cheddar cheese or shredded mozzarella cheese

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 cup chopped carrot
• 1 cup chopped celery
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon dried thyme
• 4 cups reduced-sodium vegetable broth
• 1 package (10 ounces) frozen corn
• 1 can (15 ounces) diced potatoes, drained
• 1/2 cup heavy whipping cream
• 1 cup shredded cheddar cheese
• 1-1/2 cups popped popcorn

Ingredients

• 1 can (13-1/2 ounces) coconut milk
• 2 tablespoons red curry paste
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons rice vinegar
• 2 teaspoons fish sauce, optional
• 3 garlic cloves, minced
• 1 tablespoon minced fresh gingerroot
• 1 package (24 ounces) frozen potstickers
• 1/2 cup chopped baby bok choy
• 1/2 cup thinly sliced sweet red pepper
• 1/2 cup sliced fresh shiitake mushrooms
• Sesame seeds, chopped green onion, chopped cilantro and chili crisp, for topping

Some of these tricks help a little. Most don’t. But every so often, a method pops up that feels almost too simple to be true—but then it actually proves itself, egg after egg. That’s the case with an ages-old trick that’s recently resurfaced on social media: tapping the egg with a spoon before boiling it.

It’s not flashy, and it’s not exactly new. In fact, the trick is often credited to grandmothers who never needed viral validation. But it works—and once you try it, you’ll never peel eggs the same way again.

Why are hard-boiled eggs so hard to peel?

To understand why peeling can be such a nightmare, it helps to know what’s happening inside the shell.

Between the shell and the egg white is a thin membrane. When an egg is very fresh, that membrane clings tightly to the white, which is why peeling often takes half the egg with it. As eggs age, the membrane loosens slightly, making them easier to peel. In other words, freshness, in this case, actually works against you.

The cooking method plays a role, too. Rapid temperature changes, uneven cooking and overly aggressive boiling can all encourage the egg white to bond stubbornly to the shell. That’s how you end up with craters, gouges and hard-boiled eggs that look more like they’ve been hacksawed than peeled.

Why does tapping an egg before boiling it work?

This trick works because it loosens the egg’s membrane before heat locks it into place. It’s done by gently tapping the wider end of each raw egg with the back of a spoon to separate the membrane from the shell.

You’re not trying to crack the shell open—you’re listening for the moment the membrane snaps away. After a couple of taps, there’s a subtly different snapping sound. Instead of the sharp crack of a broken shell, you should hear a softer, duller crack that signals the membrane underneath has separated.

Once the membrane loosens, steam has somewhere to go during cooking. Instead of the egg white bonding stubbornly to the shell, it pulls away just enough to make peeling dramatically easier later on.

It’s a subtle step, but a powerful one—and it’s why this trick has stuck around for generations. Long before it showed up in reels and comment sections, home cooks were passing it along and making it a permanent part of their routines.

How to do it:

• Hold a raw egg upright, with the wider end facing up.
• Lightly tap the shell with the back of a spoon a few times until you hear a slightly snappier crack. This means the membrane has separated.
• Cook and cool your eggs as usual.
• Start peeling the eggs from the wider end for best results.

Related:

• Every Way to Cook an Egg
• This Easy Egg Hack Will Give You the Prettiest Poached Eggs Every Time
• Deviled Eggs Recipe

The post This Clever Trick Makes Hard-Boiled Eggs Easy to Peel appeared first on Taste of Home.

Ingredients

• 2 pounds ground beef
• 2 large eggs
• 1 small onion, finely chopped
• 1-1/3 cups soft bread crumbs
• 2/3 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 teaspoons Italian seasoning
• 2 teaspoons salt
• 1 jar marinara sauce (24 ounces)
• 2 cups shredded mozzarella cheese
• Minced fresh parsley, grated Parmesan cheese

Ingredients

• 1/2 cup almond flour
• 1/2 cup coconut flour
• 1/2 cup plus 1 tablespoon allulose sweetener or granulated monk fruit sugar substitute, divided
• 1 tablespoon baking powder
• 1 tablespoon pumpkin pie spice
• 1/4 teaspoon salt
• 4 large eggs, room temperature
• 3/4 cup canned pumpkin
• 1/2 cup unsweetened almond milk
• 1/2 cup butter, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup chopped walnuts, optional

Ingredients

• 2 whole broiler/fryer chickens
• 4 tablespoons paprika
• 4 tablespoons garlic powder
• 4 tablespoons onion powder
• 2 tablespoons dried oregano
• 2 tablespoons salt
• 2 tablespoons seasoned salt
• 3 cups fresh broccoli florets, or other fresh vegetable of your choice
• 8 to 10 red potatoes, or other fresh vegetable of your choice

Ingredients

• 8 large eggs
• 1/2 cup half-and-half cream
• 1/2 cup shredded white cheddar cheese
• 2 teaspoons Creole seasoning (such as Tony Chachere's)
• 2 teaspoons Italian seasoning
• Avocado oil
• 1/2 cup fully cooked ham, finely chopped
• 1 cup frozen crispy potato rounds, cooked, chopped
• 1/2 cup sweet red pepper, finely chopped
• 1/2 cup sweet orange pepper, finely chopped
• 1/2 medium white onion, finely chopped
• 1/2 cup fresh spinach, chopped

Ingredients

• 1-1/2 pounds baby potatoes
• 1-1/2 cups grated Parmesan cheese, divided
• 1/2 cup creamy Caesar salad dressing, divided, plus more for serving
• 3/4 cup panko breadcrumbs
• 2 tablespoons butter, melted
• Salt and pepper to taste

Ingredients

• 2 cups sweet white rice flour
• 1 cup sugar
• 2 cups 2% milk, warmed
• 1 cup baking cocoa
• 2 teaspoons baking powder
• 1/2 cup butter, melted
• 4 large eggs, room temperature
• 1-1/2 tablespoons vanilla extract
• 1 (3-1/2 ounces) dark chocolate candy bar, chopped
• 2 teaspoons flaky salt, optional

Ingredients

• 1 pound fresh mushrooms, sliced
• 1/2 cup sliced onion
• 1/4 cup butter
• 1 garlic clove, minced
• 3 tablespoons all-purpose flour
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1 tablespoon red wine vinegar
• 2 teaspoons beef bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sour cream
• 1/2 teaspoon minced fresh thyme
• Hot cooked egg noodles
• Paprika and chopped fresh parsley

Ingredients

• 1 cup 4% cottage cheese
• 3 large eggs, room temperature
• 2/3 cup old-fashioned oats
• 1/4 cup 2% milk
• 1/4 cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup fresh blueberries, divided
• Maple syrup, optional

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup plus 1 tablespoon sugar
• 1/4 cup canola oil
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup plus 1 tablespoon baking cocoa
• 2 medium carrots, peeled and chopped
• 1 medium beet, peeled and cubed
• 1/2 medium zucchini, chopped
• 1/2 cup plus 1 tablespoon miniature semisweet chocolate chips, divided

Ingredients

• 1/4 cup plus 2 tablespoons mayonnaise
• 3 tablespoons sugar
• 2 tablespoons sour cream
• 2 tablespoons 2% milk
• 1 tablespoon cider vinegar
• 2 teaspoons poppy seeds
• SALAD:
• 4 cups finely chopped Tuscan or Lacinato kale
• 1 cup broccoli coleslaw mix
• 1 cup shredded fresh Brussels sprouts
• 3/4 cup shredded cabbage
• 3/4 cup shredded radicchio leaves
• 1/2 cup dried cranberries
• 1/2 cup roasted pepitas

Ingredients

• 1/4 cup mayonnaise
• 3 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 4 teaspoons sugar
• 1 garlic clove, minced
• 1 small red chili pepper, seeded and minced
• 1 can (16 ounces) garbanzo beans or chickpeas, rinsed and drained
• 2 cups thinly sliced cabbage
• 2 cups fresh arugula or spring mix salad greens
• 1-1/2 cups thinly sliced cucumber
• 1/2 cup french-fried onions
• 1/4 cup thinly sliced red onion
• 1/3 cup fresh cilantro leaves
• 1/3 cup fresh mint leaves
• 3 radishes, thinly sliced
• 1/3 cup fresh basil leaves
• 4 flour tortillas (12 inches)

Ingredients

• 6 ounces reduced-fat plain Greek yogurt
• 1/2 cup coconut water
• 1/3 cup honey
• 1 medium ripe avocado, peeled and cubed
• 2 tablespoons fresh lime juice
• 1 tablespoon grated lime zest
• 1 tablespoon grated lemon zest
• 1 tablespoon fresh lemon juice

Ingredients

• 1 pound fresh strawberries, hulled
• 1 can (13 ounces) coconut milk
• 1 to 2 teaspoons honey
• 1 cup vanilla wafer cookies, crushed
• 1 cup (.8 ounce) freeze-dried strawberries, crushed
• 1/2 cup finely chopped almonds

Ingredients

• 12 ounces uncooked fettuccine
• 2 salmon fillets (6 ounces each), skin removed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 6 tablespoons butter, cubed
• 2 cups heavy whipping cream
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup grated Romano cheese
• 1/8 teaspoon ground nutmeg
• 2 large egg yolks, lightly beaten
• Minced fresh parsley, optional

Ingredients

• 12 ounces frozen mango chunks
• 2/3 cup sugar
• 1/2 cup light corn syrup
• 1/3 cup passion fruit puree
• 6 tablespoons fresh lemon juice
• 1/4 cup orange juice
• Fresh berries, optional

Ingredients

• DRESSING:
• 1 cup extra virgin olive oil
• 1/4 cup cider vinegar
• 1 medium lemon, zested and juiced
• 1-1/2 tablespoons fresh thyme leaves
• 2 teaspoons Dijon mustard
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 1/2 teaspoon coarsely ground pepper
• SALAD:
• 2 medium gala apples, sliced
• 1/2 medium lemon, juiced
• 6 cups shredded Brussels sprouts
• 3 cups shredded rotisserie chicken
• 1-1/2 cups spiced pecan halves
• 1 cup chopped radicchio
• 1 cup pomegranate seeds
• 1 cup shaved Parmesan cheese

Ingredients

• 1/4 cup buttermilk
• 2 tablespoons fat-free plain Greek yogurt
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon grated lemon zest
• 1 teaspoon prepared horseradish
• 1/2 teaspoon garlic powder
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped chives
• 2 tablespoons snipped fresh dill
• 1-1/2 cups thinly sliced peeled cucumber
• 1 teaspoon salt
• 1 cup thinly sliced fennel bulb
• 1/2 cup thinly sliced celery
• Salt and pepper to taste

Ingredients

• 3 tablespoons vegan butter-style sticks, such as Earth Balance
• 1 teaspoon minced garlic
• 2 tablespoons all-purpose flour
• 2-1/2 cups unsweetened refrigerated soy milk
• 2 cups shredded dairy-free cheddar-flavored cheese, divided
• 2 tablespoons nutritional yeast
• 1/2 teaspoon salt
• 1/2 teaspoon minced fresh thyme, optional
• 1/4 teaspoon pepper
• Dash ground nutmeg
• 2 pounds potatoes, peeled and thinly sliced (about 4 cups)

Ingredients

• 1 cup old-fashioned oats
• 1/2 cup 2% milk
• 4 tablespoons plus 2 tablespoons plain Greek yogurt, divided
• 3 tablespoons maple syrup
• 1 ounce brewed espresso
• 2 teaspoons baking cocoa, plus additional for garnish
• 1 teaspoon vanilla extract
• 1 tablespoon miniature semisweet chocolate chips, plus more for garnish

Ingredients

• 1 teaspoon plus 1 tablespoon butter, divided
• 2 cups semisweet chocolate chips
• 1 cup milk chocolate chips
• 1 cup Nutella
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• Flaky sea salt, optional

Ingredients

• 2 cups water
• 1-3/4 cups white vinegar
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 2 dill sprigs or heads
• 8 garlic cloves, coarsely chopped
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon mixed pickling spices
• 3 pounds pickling cucumbers (about 12), halved lengthwise

Ingredients

• 1 cup old-fashioned oats
• 4 tablespoons packed brown sugar
• 2/3 cup 2% milk
• 1 tablespoon baking cocoa
• 4 tablespoons plain or chocolate Greek yogurt
• 1 teaspoon vanilla extract
• Optional: Semisweet chocolate chips, berries, sliced banana, granola, or nuts

Ingredients

• 2 packages (9 ounces each) refrigerated cheese tortellini
• 2 boneless skinless chicken breasts
• 1/2 teaspoon salt, divided
• 1/4 teaspoon pepper, divided
• 2 teaspoons olive oil
• 6 tablespoons butter, cubed
• 2 cups heavy whipping cream
• 3/4 cup grated Parmesan cheese, divided
• 1/2 cup grated Romano cheese
• 1/8 teaspoon ground nutmeg
• 2 large egg yolks, lightly beaten
• Minced fresh parsley, optional

Ingredients

• 2 kohlrabi or medium turnips, peeled, sliced into 1/4-in. thick rounds, and halved
• 2 tablespoons olive oil, divided
• Salt and pepper to taste
• 1/4 cup raw pepitas
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 3 large carrots, peeled and sliced into very thin ribbons
• 6 cups torn mixed salad greens
• 2 tablespoons minced fresh parsley
• 1 tablespoon chopped fresh mint leaves, optional