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|Cod fillet/Haddock fillet||2 Pound|
|Oil||2 Cup (32 tbs) (For Frying)|
|White onions||1⁄2 Pound|
|Green pepper||1 Small|
|Red pepper||1 Small|
|White wine vinegar||1 1⁄2 Pint|
|Celery seed||1 Teaspoon|
|Salad oil||4 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Dry white wine||2 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 6136 Calories from Fat 4712
% Daily Value*
Total Fat 533 g820.2%
Saturated Fat 66 g330.2%
Trans Fat 1.1 g
Cholesterol 604.6 mg
Sodium 1417.9 mg59.1%
Total Carbohydrates 135 g45.1%
Dietary Fiber 20.1 g80.5%
Sugars 96.5 g
Protein 179 g358.6%
Vitamin A 862.5% Vitamin C 526.2%
Calcium 58.7% Iron 71.8%
*Based on a 2000 Calorie diet
Coat with seasoned flour, brush with beaten egg and milk, coat again with flour.
Fry in hot oil till well browned then drain on absorbent paper and place in serving dish.
To make the pickle prepare carrot, turnip and celery and cut into 2 in. lengths.
Peel onions and keep whole.
Remove pith and seeds from the peppers, cut into strips.
Put carrot, turnip and onion into pan and just cover with vinegar.
Add sugar and celery seed and bring to the boil, reduce heat and simmer 15 minutes.
Add celery and peppers and a little more vinegar if required.
Cook for 3 minutes, then drain off the vinegar.
To make the dressing mix all ingredients well together, pour over vegetables, toss lightly and pour all over the fish.