In keeping with Italian tradition, Giustina Fernandes, mother of Canadian Living Test Kitchen staffer Emily Richards, serves this batter-coated deep-fried fish and seafood with lemon wedges every Christmas Eve.
- Portion size 10 servings
Ingredients
Batter:
Method
Batter: In bowl, whisk together flour, baking powder, salt, lemon rind and pepper. Whisk in water until smooth; set aside.
Cut cod into 3-inch (8 cm) chunks. Cut any tentacles off squid; discard. Pat shrimp, cod and squid dry with paper towel.
In deep-fryer or deep heavy-bottomed pot, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Using fork, dip shrimp, cod or squid, 1 piece at a time, into batter, letting excess drip back into bowl. Cook, in batches and turning halfway through, until golden, about 3 minutes. Using slotted spoon, transfer to paper towel-lined baking sheet. Keep warm in 250°F (120°C) oven for up to 30 minutes.
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 286 mg
- Protein 31 g
- Calories 244.0
- Total fat 7 g
- Cholesterol 196 mg
- Saturated fat 1 g
- Total carbohydrate 12 g
%RDI
- Iron 13.0
- Folate 11.0
- Calcium 6.0
- Vitamin A 3.0
- Vitamin C 5.0
