Fish and Chips

By The Canadian Living Test Ktichen

Tested till perfect

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Recipe4 out of 5 based on 3 ratings.
Fish and Chips

This recipe makes 4 servings

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Nutritional Info

Per serving: about -
cal 417
pro 39 g
total fat 11 g
sat. fat 2 g
carb 44 g
fibre 5 g
chol 71 mg
sodium 366 mg
% RDI: -
calcium 8
iron 33
vit A 32
vit C 38
folate 51
  • Portion size: 4
Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

Ingredients

  • 4 4potatoes, (about 2 lb/1 kg)
  • 2 tbsp 2tbspvegetable oil, (approx)
  • 1 tsp 1tspground cumin
  • 1/2 tsp 1/2tspeach of salt and pepper
  • 1/2 tsp 1/2tspturmeric
  • 2 2minced cloves of garlic
  • 1/4 cup 1/4cupall-purpose flour
  • 1/2 tsp 1/2tsppaprika
  • 4 4tilapia fillettilapia fillets or catfish fillets
  • 4 cups 4cupspacked baby spinach
  • 4 4lemon wedges

Preparation

Scrub potatoes; prick in several places. Microwave on high for 4 minutes or until tender-firm. Let cool for 5 minutes. Cut lengthwise into wedges.

In large bowl, toss together potato wedges, half each of the oil, cumin, salt and pepper, the turmeric and garlic. Arrange on greased rimmed baking sheet. Bake in 450°F (230°C) oven, turning once, until crispy and golden brown, about 20 minutes.

Meanwhile, in shallow dish, whisk together flour, paprika and remaining cumin, salt and pepper. Press fish into flour mixture, turning to coat; shake off excess.

In large skillet, heat remaining oil over medium-high heat; fry fish in batches, turning once and adding more oil if necessary, until golden and fish flakes easily when tested, about
7 minutes.

Add spinach; cover and steam until wilted, about 2 minutes. Serve with lemon wedges to squeeze over top.

Source : Canadian Living Magazine: March 2007

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