Fish and chips, a beloved British tradition, actually has its roots in Jewish cuisine. The dish can be traced back to Spain, where Sephardic Jews developed a method of frying fish that was later brought to Britain by Jewish refugees fleeing persecution. Learn more about the origins of Fish and Chips here.
Ingredients
- Canola oil for deep frying
- 1½ pounds flounder or tilapia filet cut in 3-inch pieces
- 1 cup flour
- ½ cup matzah meal
- 1 tablespoon kosher salt
- 1 teaspoon cayenne pepper
- 2 large eggs beaten
- 1 12-ounce can dark beer
- 4 hamburger buns split in half
- Potato chips or vegetable chips
- 1 lemon cut in 4 wedges
Nutritional Facts
Nutrition Facts
Fish and Chips Sandwich
Amount per Serving
Calories
1997
% Daily Value*
Fat
31
g
48
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
8
g
Cholesterol
634
mg
211
%
Sodium
8521
mg
370
%
Potassium
1915
mg
55
%
Carbohydrates
264
g
88
%
Fiber
12
g
50
%
Sugar
16
g
18
%
Protein
135
g
270
%
Vitamin A
1557
IU
31
%
Vitamin C
61
mg
74
%
Calcium
517
mg
52
%
Iron
18
mg
100
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Pour 1-inch oil in a large heavy-bottomed pan. Heat over medium heat to 375°F. Lay out paper towels on a work surface.
- To prepare batter: In a large bowl, whisk together flour, matzah meal, salt, cayenne, eggs, and beer until smooth.
- Coat fish with batter and let fish sit in batter while oil is heating.
- When oil reaches desired temperature, gently place fish into pan. Cook for 4 minutes on each side. Fish should be well browned and crisp. Do not crowd fish in the pan; you may need to work in batches.
- Remove fish from oil. Drain on paper towels and place on buns. Serve with chips, lemon wedges, and Red and Green Coleslaw on the side.
Recipe Courtesy of QUICK & KOSHER Meals in Minutes, by Jamie Geller (Feldheim 2010) - BUY NOW.
