Fish and Chips
Nutritional values
(Percentage of daily recommendation)
| Calorie | 745 cal. | (35 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 11.3 mg | (94 %) | ||
| Vitamin K | 22.2 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 15.3 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 16.7 μg | (37 %) | ||
| Vitamin B₁₂ | 2.7 μg | (90 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 1,295 mg | (32 %) | ||
| Calcium | 159 mg | (16 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 3.7 mg | (25 %) | ||
| Iodine | 355 μg | (178 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 15.9 g | |||
| Uric acid | 208 mg | |||
| Cholesterol | 249 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 150 grams Mayonnaise
- 4 Tbsps grainy Mustard
- 2 Tbsps scallions
- salt
- freshly ground peppers
- 600 grams potatoes
- 6 scallions
- vegetable oil (for frying)
- 600 grams Cod
- 2 Tbsps Vinegar
- salt
- peppers (freshly ground)
- 2 eggs
- 1 Tbsp grated Horseradish (jarred)
- 2 Tbsps cornstarch
- 4 Tbsps Pastry flour
Preparation steps
In a bowl, mix the mayonnaise with 2 tablespoons mustard. Stir in the chives and season with salt and pepper to taste. Refrigerate until ready to serve.
Rinse the potatoes, peel and thinly slice lengthwise. Rinse and pat dry on paper towels.
Rinse and trim the scallions.
Pour the oil into a deep fryer or in a large pot, heat to 180°C (approximately 350°F).
Rinse the fish fillets, pat dry, cut into 2 cm (approximately 1-inch) wide strips, sprinkle with vinegar and season with salt and pepper. In a bowl, whisk together the eggs, horseradish and cornstarch. Dredge the fish strips in flour, tap off excess flour, and with a fork dip the fish into the egg mixture allowing excess to drip off. Working in batches, fry the fish until golden brown, about 5 minutes. Drain on paper towels and if desired keep warm in an 80°C (approximately 175°F).
Working in batches, fry the potatoes until crispy, 3-4 minutes. Fry the scallions for a few seconds to soften and drain on paper towels. Serve the fish with the potatoes, scallions and the dip.
