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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (454g) Recipe makes 4 servings |
||
| Calories 435 | ||
| Calories from Fat 18 | (4%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.1g | 3% | |
| Saturated Fat 0.4g | 1% | |
| Monounsaturated Fat 0.3g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 97mg | 32% | |
| Sodium 1002mg | 41% | |
| Potassium 1052mg | 30% | |
| Total Carbohydrate 42.5g | 14% | |
| Dietary Fiber 1.6g | 6% | |
| Sugars 0.2g | ||
| Protein 46.1g | 92% | |
SERVES 4 -6
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From: Kiwi carioca
On Oct 1, 2009
This was my first time to make battered fish. We loved fish´n´chips when we went to New Zealand and so we have to make them here as there are no ´chippies´ here in Rio. Will be trying this batter on all the different fish that we have locally. Thanks from Stela and Barbara who both loved it.
From: Chef #818263
On Sep 5, 2009
Amazing...The best.Delicate and crispy...look no further for THE BEST fish.I did mix the flour with 1/4 cup cornstarch which may have helped make it so crispy
From: DenisB
On Dec 1, 2004
Very good fish and chips! I used brown ale in the batter and tilapia cut into 1" strips for the fish. Next time I may consider double dipping in the batter to get a more consistent, slightly thicker batter. Great!
From: Chef #532318
On Jul 7, 2007
Easy, good and crunchy. Hubby fried the fish and commented on how well it stuck to the fish. Kid-friendly, too.
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