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    You are in: Home / Recipes / Classic Fish and Chips Recipe
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    Classic Fish and Chips

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on April 28, 2008

      I added a little paprika, dried oregano, garlic and onion powder to my batter for a little extra flavor. My fish was hake, so it was a little delicate in the thick batter, but it still worked just fine (if messy). I served it with a homemade tartar sauce (mayo, chopped pickle, onion, parsley, lemon juice and cayenne) and it even tasted good as leftovers. I reheated the fish directly on my cooking rack in the oven (350 degrees) and placed a cookie sheet on the rack beneath to catch the oil that dripped off (so reheating also reduced calories!). As with all deep frying, it seems the trick is to keep the oil hot-hot-hot so that the batter doesn't absorb all that oil, however, waiting time and again for the oil to regain optimum temperature between batches makes a fish fry/donut fry/corn dog fry even MORE time consuming, so the trade off is putting up with more calories or a slightly oiler-than-optimal meal every once in a while! Thanks, Sweet, for the recipe!

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    • on September 09, 2006

      This was the best "fish and chips" type fish I've ever had. We didn't make the chips, so I can't rate them. But the fish was absolutely amazing. We loved it.

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    • on July 31, 2005

      Made this with catfish nuggets and the batter was a bit to thick for DH and I but I added beer to the batter and it was delicious. Thanks for sharing your recipe!

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    Nutritional Facts for Classic Fish and Chips

    Serving Size: 1 (865 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2524.1
     
    Calories from Fat 2009
    79%
    Total Fat 223.2 g
    343%
    Saturated Fat 30.3 g
    151%
    Cholesterol 134.7 mg
    44%
    Sodium 834.6 mg
    34%
    Total Carbohydrate 91.8 g
    30%
    Dietary Fiber 9.1 g
    36%
    Sugars 3.0 g
    12%
    Protein 44.6 g
    89%

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