Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 pound fresh or frozen fish filets
- 1 pound baking potatoes, peeled (3 medium)
- Fat for frying
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 tablespoon cooking oil
- 1 egg yolk
- 1 stiffly beaten egg white
- 1/4 cup all-purpose flour
- Salt
Directions
Thaw frozen fish; cut into serving-size pieces. Pat dry with paper toweling.
Cut potatoes in uniform strips slightly larger than French fries.
Fry a few at a time in deep hot fat (375{d}) until golden, 5 to 6 minutes.Remove; drain and keep warm.
In a bowl stir together 1/4 cup flour and salt. Make a well in center of dry ingredients.
Add water, oil and egg yolk; beat smooth. Fold in egg white. Dip fish in 1/4 cup flour and then in batter.
Fry fish in deep hot fat (375{d}) until golden brown, 1-1/2 to 2 minutes on each side.
To serve, season fish and chips with salt.