Recipe courtesy of Stoney's Pub
Recipe courtesy of Stoney's Pub
Episode:
British, Hawaiian and Mexican
Fish and Chips
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 745
- Total Fat
- 49 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 38 g
- Cholesterol
- 79 mg
- Sodium
- 339 mg
- Level: Intermediate
- Total: 40 min
- Active: 20 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 745
- Total Fat
- 49 g
- Saturated Fat
- 3 g
- Carbohydrates
- 38 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 38 g
- Cholesterol
- 79 mg
- Sodium
- 339 mg
Ingredients
Fish Batter:
Chips:
Directions
Special equipment:
a deep-fryer- For the fish batter: Preheat oil in a deep-fryer to 350 degrees F.
- Mix together flour, salt, pepper, malt vinegar and 2 cups water in a bowl.
- Dip each fillet in batter and let excess drip off. Fry until golden and cooked through, 3 to 4 minutes per side.
- For the chips: Preheat oil in a deep-fryer to 375 degrees F.
- Cut up potatoes into fries. Rinse in water to release the starch, then dry off completely. Deep-fry until golden, about 5 minutes.
