Fish and Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,396 cal. | (162 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 343 g | (296 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 16.6 mg | (138 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 66 μg | (22 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 4.8 μg | (160 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,678 mg | (42 %) | ||
| Calcium | 36 mg | (4 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 124 μg | (62 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 151.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 261 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 kilogram medium, waxy potatoes
- 1 ½ liters Frying oil
- salt
- peppers
- 700 grams fish fillets
- 1 egg
- 4 Tbsps breadcrumbs
- lemons (Juice)
Preparation steps
Prepare a deep fryer or deep saucepan and heat oil to 165°C (approximately 330°F).
Rinse, peel and cut the potatoes lengthwise into thick sticks and dry well.
Working in batches, deep fry the potatoes until they are soft, but not browned. Remove with a slotted spoon.
Increase the temperature to 190°C (approximately 375°F). Working in batches fry the potatoes until crisp, about 2 minutes. Remove, drain well and sprinkle with salt.
Cut the fish fillet into bite-sized pieces, season with salt and pepper and sprinkle with lemon juice.
Beat the egg in a bowl with 1 teaspoon water. Place the breadcrumbs on a plate.
Dip the fish in the egg, then the breadcrumbs, pressing to adhere. Working in batches, fry the fish un golden brown and serve with the fries.
