Deep-Fried Turbot and Chips

Golden-brown battered turbot fillet served with double-fried potato chips, tomato ketchup, and fresh lemon wedges.

Seafood Main Course Classic Fried

Estimated Nutrition

Calories

845.2

kcal / serving

845.2 kcal total

Carbs

64.8g

per serving

64.8 g total

Fat

48.2g

per serving

48.2 g total

Protein

42.5g

per serving

42.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Self-Rising Flour

CondimentsSauces

tbsp

White Wine Vinegar

piece

Tomato Ketchup

to serve

Dairy

piece

Egg

free-range, beaten

Fruits

piece

Lemon

cut into wedges to serve

GrainsCereals

tbsp

Plain Flour

for dusting

Liquids

tbsp

Sparking Water

OilsFats

300

Vegetable Oil

for deep frying

Seafood

piece

Turbot Fillet

skin removed

Vegetables

piece

Potato

peeled and cut into thick chips

Method

Heat vegetable oil in a heavy-bottomed saucepan until a bread cube sizzles.

Serve the turbot and chips with ketchup and lemon wedges.

Refry chips for 3 minutes until crisp and golden and then drain again.

Fry potato chips for 4 minutes until starting to brown and then drain.

Drain the fish on kitchen paper.

Dust turbot with plain flour, dip in batter, and deep fry for 5 minutes until golden.

Whisk self-raising flour, vinegar, egg, and sparkling water into a thick batter and rest for 10 minutes.