Photo: Louis Hansel
Pouting fish fingers, sweet potato chips & cheat’s basil mayo
17 ingredients
2
openrecipes
Estimated Nutrition (whole recipe, rough)
840
Calories
25g
Protein
21g
Fat
140g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Whiting | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 x 130 g pouting or whiting fillets, from
- , ask your fishmonger, skin on, scaled and pin-boned
- sea salt
- freshly ground black pepper
- 2 heaped tablespoons plain flour
- 1 free-range egg, beaten
- 50 g fresh breadcrumbs
- 1 clove garlic, crushed
- 2 sprigs fresh rosemary
- ½ lemon, cut into wedges
- 2 medium sweet potatoes, scrubbed clean and cut lengthways into 8 wedges
- ½ teaspoon sweet smoked paprika
- olive oil
- 4 sprigs fresh basil
- 1 heaped tablespoon low-fat mayonnaise, made with free-range eggs
- juice of ½ lemon
- 1 tablespoon fat-free natural yoghurt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes