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Perfect Fish & Chips Nov 1997

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Recipe

 
Low in Saturated Fat, Trans-fat Free, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 ½ pounds sole fillets
fillet, skinned
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1 x lemon juice
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1 x salt
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1 x white pepper
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¼ cup all-purpose flour
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1 x vegetable oil
for frying
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Batter
1 ½ teaspoons yeast, active dry
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½ cup water
warm
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¾ cup all-purpose flour
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1 teaspoon vegetable oil
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¾ cup beer
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1 each egg whites
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1 x salt
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1 pinch sugar
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Ingredients

Amount Measure Ingredient Features
680.4 g sole fillets
fillet, skinned
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1 x lemon juice
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1 x salt
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1 x white pepper
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59 ml all-purpose flour
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1 x vegetable oil
for frying
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Batter
7.5 ml yeast, active dry
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118 ml water
warm
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177 ml all-purpose flour
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5 ml vegetable oil
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177 ml beer
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1 each egg whites
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1 x salt
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1 pinch sugar
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Directions

FISH: 1. Wash fish filets in lemon and water.

  1. Season with salt and pepper. Chill while you prepare the batter.

BATTER: 1. Sprinkle yeast over warm water. Let stand until dissolved.

  1. Place flour in a bowl with the salt and sugar and make a well in the center. Add the dissolved yeast, oil and ⅔ of the beer and stir with a wooden spoon just to combine. Stir in remaining beer.

  2. Let the batter stand, covered, in a warm place 30 to 35 minutes, until it has thickened and becomes frothy 4. Dry fish with paper towels and cut each fillet diagonally in 2 pieces.

  3. Heat the oven to warm 6. Stir together remaining flour, pepper and sal in a plate. Heat the oil 7. Whip egg white until it forms soft peaks and fold it into the batter.

  4. Coat fish with seasoned flour, patting so they are evenly coated.

  5. Shake off excess flour.

  6. Using a 2 pronged fork dip the fish in the batter. Lift it out and hold it over the bowl 5 seconds to drip off excess batter.

  7. Carefully lower the piece of fish into the hot oil and deep fry, turning once until golden brown and crisp.

  8. Fry 1 or 2 pieces at a time, transferring to paper towels as you go.

  9. Keep warm in the oven until all fish is done, or until you finish frying the potatoes. ( separate recipe)

  10. Serve with lemon wedges and tartar sauce.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 277g (9.8 oz)
Amount per Serving
Calories 34511% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 183mg 8%
Total Carbohydrate 9g 9%
Dietary Fiber 1g 5%
Sugars g
Protein 90g
Vitamin A 1% Vitamin C 0%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
 

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