| CATEGORY |
CUISINE |
TAG |
YIELD |
|
French |
Cklive18, Pdate |
1 |
servings |
INGREDIENTS
| 1 |
c |
Sifted flour |
| 1 |
ts |
Salt |
| 3/4 |
c |
Cold water |
| 1/4 |
ts |
Baking powder |
| 1 |
|
Recipe French-Fried Potatoes; (see below) |
| 1 |
lb |
Haddock fillets; cut into 4-inch by |
|
|
; 3-inch strips, up |
|
|
; to /4 – 2 |
|
|
Shortening or cooking oil for deep fat |
|
|
; frying |
INSTRUCTIONS
BATTER
CHIPS
Begin batter first: Mix flour, salt, and water until smooth, cover, and let
stand at room temperature 20 to 30 minutes. Meanwhile, prepare potatoes for
frying as recipe directs; also pat fish dry on paper toweling. Place
shortening or oil in a deep fat fryer, insert thermometer, and begin
heating over high heat. When fat reaches 375 degrees, fry potatoes as
directed, removing to a paper-towel-lined baking sheet and setting,
uncovered, in oven set at lowest temperature to keep warm while you fry
fish. Stir baking powder into batter. Dip 2 to 3 pieces fish into batter,
allowing excess to drain off. Fry 5 to 6 minutes in 375 degree fat, turning
as needed to brown evenly. Drain on paper toweling and set, uncovered, in
oven to keep warm while you fry remaining fish. Serve with salt, pepper,
and cider or malt vinegar.
Yield: 4 servings
Converted by MC_Buster.
Per serving: 814 Calories (kcal); 4g Total Fat; (5% calories from fat); 98g
Protein; 88g Carbohydrate; 259mg Cholesterol; 2570mg Sodium Food Exchanges:
6 Grain(Starch); 12 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9365
Converted by MM_Buster v2.0n.
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