Battered Fish & CHips With Lemon Caper Mayo
Recipe: #31841
April 24, 2019
Categories: Fish, Snapper, Vegetables, Potatoes, Sweet Potato/Yam, Entertaining, Deep Fry, Oven Bake, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 3-4 servings
Ingredients
Nutritional
- Serving Size: 1 (1162.5 g)
- Calories 3225.2
- Total Fat - 276.7 g
- Saturated Fat - 41.9 g
- Cholesterol - 259.5 mg
- Sodium - 1103.5 mg
- Total Carbohydrate - 83.7 g
- Dietary Fiber - 8.8 g
- Sugars - 6.8 g
- Protein - 108 g
- Calcium - 271.5 mg
- Iron - 7.1 mg
- Vitamin C - 86 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Toss potatoes with two tablespoons oil and spread over two oven trays and cook in a moderate oven (180C) for 40 to 50 minutes or until golden and then season with salt and pepper.
Step 2
Prepare batter according to packet directions.
Step 3
Heat remaining oil in a wok.
Step 4
Dip fish in batter and cook for 4 to 5 minutes, or until golden.
Step 5
Combine mayonnaise, rind, juice and capers.
Step 6
Serve with fish, chips and salad.
Step 7
TIP - rev us this dish with a tasty accompaniment - dip onion slices in batter and cook with the fish to make crispy onion rings.
Tips & Variations
No special items needed.
0 Reviews
You'll Also Love
