Fish and Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,387 cal. | (161 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 339 g | (292 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 49 mg | (52 %) | ||
| Potassium | 1,119 mg | (28 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 150.5 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 159 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 ½ liters Frying oil
- 1 kilogram waxy potatoes
- salt
- 4 Shellfish (ready to cook - about 250 grams (such as haddock or cod)
- peppers
- 2 Tbsps lemon juice
- For the batter
- 200 grams Pastry flour
- 250 milliliters light beer
- 1 egg
- ½ tsp salt
- 1 egg white
Preparation steps
Prepare the fryer and the oil and heat (170°C) (approximately 325°F) or heat oil in a large enough pot (when the oil is hot enough, bubbles appear on a wooden spoon handle, which is immersed in the oil). Peel the potatoes and cut into sticks or columns. Place potatoes in portions into the oil and fry for 5-10 minutes until they are soft but have taken no color, remove and drain. Increase the temperature to 190°C (approximately 375°F) and add the potatoes again to the oil in portions for about 2 minutes until crispy, remove, drain well, sprinkle with salt and serve with the fish fillets.
For the fish, wash the fillets, pat dry, season with salt and pepper and sprinkle with lemon juice. For the batter, put the flour into a bowl with the beer and egg and season with salt. Stir, cover with a cloth and allow the dough to rise for 15 minutes. Then stir vigorously. Whip the egg whites until stiff and fold into the batter.
Dip the fish individually into the batter, turn, lift out and drain. Fry in the heated oil (170°C) (approximately 325°F) until they are golden and crisp (6-8 minutes). Drain the fried fish well on paper towels.
Serve with mayonnaise to taste.
