Photo: Ernest Porzi
'Scampi', chips and tartare sauce
17 ingredients
30 min + 30 min
Serves 4
openrecipes
Estimated Nutrition (whole recipe, rough)
679
Calories
20g
Protein
21g
Fat
102g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Rapeseed Oil | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- , for deep fat frying vegetable oil
- 3 large King Edwards
- salt
- 2 free-range eggs
- 150g/5oz plain flour
- salt and freshly ground black pepper
- 250ml/9fl oz British ale
- 400g/14oz monkfishmonkfish
- 2 large free-range egg yolks
- 1 tsp white wine vinegar
- ½ tsp mustard powder
- 1 tsp salt
- 1 lemon
- 275ml/10fl oz rapeseed oil
- 2 tbsp chopped capers
- 4 gherkins
- 1 tbsp flatleaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes