Fish and chips “Portuguese style”

Fish and chips on a plate

Have you tried this delicious combination of fish and chips? It’s a very simple recipe to prepare, your children will love it… Bon appetit!!!

Fish and chips | Food From Portugal

HOW TO PREPARE FISH AND CHIPS:

Season the fish with salt, lemon juice and pepper. Leave to marinate about 30 minutes.
Drain the fish marinade and coat in flour. Heat the oil in a skillet over medium-high heat, then reduce to medium heat and fry the fish on both sides. When the fish is fried, place on a dish with absorbent paper.
Wash, peel the potatoes and cut them into sticks. Season with salt and fry in hot oil. When the potatoes are fried, place on a plate with absorbent paper. Serve with lettuce salad.

By
Category: Fish, Recipes
Cuisine: ,
Difficulty:
Servings:: 4
Prep Time:10 m
Cook Time:25 m
Total Time:1:05 h
Ingredients: flour, lemon, ling fish, pepper, potatoes
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, 5.00 out of 5)
Loading...
Units: Metric (Units: US)

Ingredients

  • 4 ling fish steaks (about 800 grams (1 3/4 pounds))
  • Pepper (to taste)
  • Juice of one lemon
  • All-purpose flour
  • 1 kg (2 1/4 pounds) potatoes
  • Vegetable oil for frying
  • Salt (to taste)

Directions

  1. Season the fish with salt, lemon juice and pepper. Leave to marinate about 30 minutes.
  2. Drain the fish marinade and coat in flour. Heat the oil in a skillet over medium-high heat, then reduce to medium heat and fry the fish on both sides. When the fish is fried, place on a dish with absorbent paper.
  3. Wash, peel the potatoes and cut them into sticks. Season with salt and fry in hot oil. When the potatoes are fried, place on a plate with absorbent paper.
  4. Serve with lettuce salad.
Fish and chips “Portuguese style”
Nutrition facts
Serves 4
Per Serving:
% DAILY VALUE
Calories 260
Total Fat 5 g(8%)
Saturated Fat 0 g(0%)
Cholesterol 0 mg(0%)
Sodium 210 mg(9%)
Total Carbohydrate 50 g(17%)
Protein 6 g
 

Leave a Comment

Your email address will not be published. Required fields are marked *

*