Fried Fish with Fries
Fried Fish with Fries - Fried Fish with Fries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 739 cal. | (35 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 15.9 mg | (133 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 1,498 mg | (37 %) | ||
| Calcium | 31 mg | (3 %) | ||
| Magnesium | 100 mg | (33 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 111 μg | (56 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 12.5 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 152 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- Frying oil (about 1.5 kg)
- 800 grams large, waxy potatoes
- 4 fish fillets (each about 180 grams, either haddock or pollock)
- salt
- peppers (freshly ground)
- lemon juice
- 200 grams Pastry flour
- 250 milliliters light-colored beer (alternatively non-alcoholic beer)
- 1 egg
- ½ tsp salt
- 1 egg white
Preparation steps
Prepare fryer and heat oil to 170°C (approximately 350°F) in a sufficiently large saucepan (the oil is hot enough when bubbles appear on a wooden spoon handle submerged in oil). Peel potatoes, slice and dry well.
Fry sliced potatoes in portions in oil until fries are soft but colorless, about 5 minutes. Remove from oil and drain.
Rinse fish fillets, pat dry, season with salt and pepper and sprinkle with lemon juice. For batter, put flour into a bowl and stir in beer, egg and salt. Cover batter with a cloth and allow to rise for 15 minutes, then stir vigorously. Whip egg white until stiff and fold into batter.
Dip fish pieces individually in batter, coating on all sides, then lift out and drain off excess. In fryer heated to 170°C (approximately 350°F) fry fish in oil until golden and crisp, 6-8 minutes. Drain fish well on paper towels.
Fry potatoes in portions until crispy and golden brown, about 2 minutes then remove, drain well and sprinkle with salt. Serve fish with fries.
