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Rating: 5/5 (1 vote cast)

Meal Type: Appetizer
Total Time:
Cuisine: Cajun & Creole
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 212
% Daily Value**
Total Fat 3g
5%
Saturated Fat 1g
2%
Unsaturated Fat 1g
Cholesterol 91mg
30%
Sodium 873mg
36%
Total Carbohydrate 24g
8%
Dietary Fiber 2g
6%
Sugars 2g
Protein 21g
Vitamin A  5%Vitamin C  17%
Calcium  5%Iron  4%
Potassium  19%Vitamin E  2%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

English-Style Fish N' Chips

Recipe Tags: Chip Recipes

Date Added: June 11, 2009

Ingredients:

1/4 Teaspoon Salt pinch
1/4 Cup Flour plus extra flour for dredging
1 Pound White Fish (see note)
2 Potatoes scrubbed and quartered
1/3 Cup Whole Milk (room temperature)
1/8 Teaspoon Pepper sprinkle
1 Egg slightly beaten
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Directions:

1. Thaw the fish if frozen.

2. Prepare the "Chips" first: Peel the potatoes.

3. Cut into 5/8"-3/4" thick strips. Soak in cold water for 10 minutes.

4. Drain. Soak in fresh cold water for another 20 minutes.

5. Drain. Pat dry with paper towels. Deep fry until brown and done inside (8-10 minutes).

6. Drain. Sprinkle with salt to taste. Keep warm (250 degrees) while preparing the fish.

7. Cut the fish into serving size pieces. Pat dry with paper towels.

8. Sprinkle with salt and pepper. Dip in the first measure of flour.

9. Mix the egg, milk and the second measure of flour together in a shallow dish.

10. Dip the floured fish into this batter. Deep fry until done (about 3 minutes).

11. Drain. Serve hot along with the chips and vinegar to sprinkle as desired.

Comments on English-Style Fish N' Chips Recipe:

John B. - June 10, 2010
Hello, you might find the chips crispier if you cook them half way, then cook the fish. When the fish is cooked bring the temperature of the oil back up to 180c and finish the chips, while the fish dries on paper towels. Regards, John.
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Dietary Notes:
This recipe is a good source of Vitamin C with 17% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Fish, Gluten, Potato, Iodine allergies.
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