Fish and Chips

Tested Till Perfect

Servings: 4

Ingredients:

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%
    4 potatoes (about 2 lb/1 kg)
    2 tbsp (25 mL) vegetable oil (approx)
    1 tsp (5 mL) ground cumin
    1/2 tsp (2 mL) each salt and pepper
    1/4 tsp (1 mL) turmeric
    2 cloves garlic, minced
    1/4 cup (50 mL) all-purpose flour
    1/2 tsp (2 mL) paprika
    4 tilapia or catfish fillets
    4 cups (1 L) packed baby spinach
    Lemon 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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