Fish and Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 3,595 cal. | (171 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 378 g | (326 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 704 mg | (18 %) | ||
| Calcium | 113 mg | (11 %) | ||
| Magnesium | 98 mg | (33 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 98 μg | (49 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 167.4 g | |||
| Uric acid | 179 mg | |||
| Cholesterol | 302 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 1 ½ kilograms Frying oil
- 400 grams large, waxy potatoes
- 8 King prawn (peeled and deveined with tails on)
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- 1 Tbsp chopped fresh parsley
- 100 grams Pastry flour
- 120 milliliters light beer
- 1 egg
Preparation steps
Prepare the fryer or in a sufficiently large saucepan and heat oil to 170°C (approximately 350°F) (the oil is hot enough when a wooden spoon handle is submerged in the oil and bubbles appear). Peel the potatoes, cut into sticks and dry well. Pour into the hot fat and fry for about 5 minutes until they are soft but have taken no color, remove and drain.
Rinse the prawns, pat dry, season with salt and pepper and sprinkle with lemon juice. Sprinkle with the parsley. For the dough, pour the flour into a bowl, stir in the beer, egg and a pinch of salt. Dip the prawns in the batter and cook in hot oil (about 180°C) (approximately 350°F) for 2-3 minutes until golden brown. Drain on paper towels.
Increase the temperature of the oil to 190°C and cook the potatoes again about 2 minutes until crispy and golden brown. Remove, drain well and lightly season with salt.
Serve the shrimp with the French fries to taste in glasses and serve as an appetizer.
