1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (58g) Recipe makes 24 servings
Calories 101
Calories from Fat 35		(35%)
Amount Per Serving		%DV
	Total Fat 4.0g	6%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 10mg		3%
Sodium 270mg		11%
Potassium 143mg		4%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 0.6g	2%
	Sugars 0.9g
Protein 5.4g		10%
detailed view... how is this calculated?

Fish and Chips Bits

Recipe #381145 | 40 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Molly53
Jul 12, 2009

A traditional pub treat as an appetizer! Sprinkle with malt vinegar and salt for an authentic touch. When deep frying, the most important thing to monitor is the oil temperature. If you don't have a fryer with a thermostat, go to your local kitchen shop and purchase a good quality deep fry thermometer. From an old newspaper clipping.

SERVES 24 (change servings and units)

Ingredients

18 ounces frozen french fries
1 cup Italian salad dressing (store bought or your own recipe)
1 cup flour
2 tablespoons cornstarch
1/4 cup water
1 1/2 teaspoons baking powder
1 lb fish fillet, cut into 1-inch pieces
oil, for deep-fat frying

Directions

1
Preheat oven to 450F and lightly spritz a baking pan with baking spray (Pam).
2
Toss potatoes with 1/4 cup salad dressing; place in baking pan and bake for 25 minutes.
3
Preheat oil to 365°F.
4
Combine flour, cornstarch, baking powder, 3/4 cup salad dressing and 1/4 cup water.
5
Dip fish into batter and fry a few pieces at a time in hot oil until golden, about 2 minutes.
6
Drain well on absorbent paper or paper towels.
7
Serve fish bits and french fries in miniature newspaper cones lined with waxed paper, for an authentic touch.

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Won Ton Wrapped Chicken With Apricot Dipping Sauce

Southern Fried Gizzards, Stewed

Potato and Pea Sambusa (Somali)

Viking Meatball on a Stick - Copycat

Zucchini Doughnut Puffs

Featured Reviews for This Recipe

From: TasteTester

On Jul 31, 2009

These fish and chips were absolutely fantastic. I'd never have thought of using Italian dressing when frying potatoes or using in a fish batter, but the taste was out of this world. I had to add a little bit of milk to make the batter thinner, and the fish fried up with a really crispy and tasty crunch. Yum! I tried making fish "bits" and also using halves of entire fillets; we preferred the bits as called for in this recipe. You didn't need to cut them, and my son called them "Fish McNuggets." I used thick-cut haddock fillets and the fish turned out wonderfully moist and seasoned. Also, putting the fish and chips in the little wax-lined newspaper cups made a fun and authentic presentation. This is a keeper, Molly. Thanks for sharing!

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 1 reviews