MealGenie

MealGenie

British Style Fish and Chips Share Box with Mozzarella Sticks and Potato Wedges

Zero

Zero

almost 2 years ago

This share box is perfect for a night in with friends or family. Crispy fish and chips, gooey mozzarella sticks, and savory potato wedges make for a satisfying and delicious meal.

Cooking Time

1 hour

Serving Size

4

Nutrition Per Serving

Cal

850

Protein

40g

Fat

45g

Sat Fat

12g

Carbs

70g

Chole

150mg

Fiber

5g

Sugar

3g

Sodium

1500mg

Ingredients

  • 1 lb cod fillets
  • 1 cup all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup beer
  • 4 large potatoes, cut into wedges
  • 1/4 cup olive oil
  • 1 cup breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup mozzarella cheese, cut into sticks
  • 1/2 cup all-purpose flour
  • 2 eggs, beaten
  • 2 cups vegetable oil, for frying

Instructions

  • Preheat the oven to 400°F.
  • In a large bowl, whisk together the flour, baking powder, salt, and black pepper. Slowly pour in the beer, whisking until the batter is smooth.
  • In a separate bowl, toss the potato wedges with olive oil and a pinch of salt. Spread them out on a baking sheet and bake for 25-30 minutes, or until golden brown and crispy.
  • In another bowl, mix together the breadcrumbs, parmesan cheese, garlic powder, oregano, salt, and black pepper.
  • Dredge the cod fillets in the remaining flour, then dip them in the beer batter, letting any excess drip off. Coat the fish in the breadcrumb mixture, pressing the crumbs onto the fish to help them stick.
  • Heat the vegetable oil in a large pot over medium-high heat. Fry the fish for 3-4 minutes per side, or until golden brown and cooked through. Drain on a paper towel-lined plate.
  • In a separate pot, heat the vegetable oil over medium-high heat. Dip the mozzarella sticks in the beaten eggs, then coat them in the remaining breadcrumb mixture. Fry the mozzarella sticks for 2-3 minutes, or until golden brown and crispy. Drain on a paper towel-lined plate.
  • Serve the fish and chips with the potato wedges and mozzarella sticks.

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