Fish fillet in batter

Name: Fish fillet in batter
Yield: 4 servings
Ingredients: 700.000000000000 g Fish, cod, Atlantic, raw; 120.000000000000 g Wheat flour, white, all-purpose, unenriched; 130.000000000000 g Alcoholic beverage, beer, regular, all; 50.000000000000 g Egg, whole, raw, fresh; 4.000000000000 g Leavening agents, baking powder, double-acting, sodium aluminum sulfate; 4.000000000000 g Salt, table; 135.000000000000 g Oil, sunflower, linoleic (less than 60%)

Lactose free

Derived from ingredients – check the package label.

Good for lunch

Less suited for dinner.

Four portions of British fish component in beer batter; chips are a separate recipe.

4 servingsFinal yield 900 g

Start cooking Make a family version

Loading saved recipes…

Ingredients

Display quantities

700 gFish, cod, Atlantic, raw
120 gWheat flour, white, all-purpose, unenriched
130 gAlcoholic beverage, beer, regular, all
50 gEgg, whole, raw, fresh
4 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
4 gSalt, table
135 gOil, sunflower, linoleic (less than 60%)

Method

Pat cod dry and divide into four equal fillets. Mix flour, baking powder and salt, add egg and beer, and whisk just to a smooth batter for these four fillets.
Heat oil in a deep pot to 180 °C. Coat each fillet in batter and immediately lower it into the oil.
Fry two at a time for 5 minutes, turning once, until batter is golden and fish reaches at least 63 °C at the centre. Drain on a rack for 2 minutes.

Recipe tradition

Not yet verified

This recipe has not been checked against a documented culinary reference.

Served in menus

Fish and chips (Main course)

Create a menu with this recipe

Nutrition

Calculated from the selected ingredients; not a laboratory measurement.

Whole recipe

Energy: 2,313.9 kcal
Protein: 143.9 g
Fat: 145.6 g
Total carbohydrate (by difference): 97.7 g
Total dietary fibre (USDA): 3.2 g
Saturated fatty acids: 16.3 g
Sodium: 2,430.9 mg
Salt (sodium × 2.5): 6.1 g

Per serving

Energy: 578.5 kcal
Protein: 36 g
Fat: 36.4 g
Total carbohydrate (by difference): 24.4 g
Total dietary fibre (USDA): 0.81 g
Saturated fatty acids: 4.1 g
Sodium: 607.7 mg
Salt (sodium × 2.5): 1.5 g

Per 100 g of finished food

Energy: 257.1 kcal
Protein: 16 g
Fat: 16.2 g
Total carbohydrate (by difference): 10.9 g
Total dietary fibre (USDA): 0.36 g
Saturated fatty acids: 1.8 g
Sodium: 270.1 mg
Salt (sodium × 2.5): 0.68 g

Salt is calculated from sodium (g salt = mg sodium × 2.5 / 1000) and includes sodium from all ingredients.

A dash means the value is unknown, not zero.

Calculation limitations

Nutrition is a calculated estimate, not a laboratory measurement.
The final yield is an editorial estimate.
Some ingredient quantities use documented estimates or household-measure assumptions.
The number of servings is an editorial estimate (midpoint of the source range or based on the dish type and energy).
Fibre, saturated fat and sodium of cooked ingredients are estimated from the consumed ingredient amounts; for drained ingredients, sodium is included only where the retained amount is an explicit editorial estimate.
Alcohol remaining after cooking is estimated from USDA retention factors by cooking method and time; energy excludes the evaporated alcohol.
Some process effects could not be resolved in this calculation.

Allergens

Contains: Gluten, Egg, Fish

Derived from ingredients – check the package label.

Food data sources

USDA FoodData Central SR Legacy (2018-04) · USDA Agricultural Research Service, FoodData Central SR Legacy. · CC0 1.0 Universal