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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Belgian >> Belgian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the flour and salt with the oil and the beer, beating well together. | 2. Cover and leave in the kitchen, not the refrigerator or the cool larder, until required. | 3. This gives the batter a chance to ferment slightly, which improves its texture. | 4. Just before the batter is about to be used, beat the egg whites until stiff and fold in carefully. | 5. Remove any skin or bones from the cooked fish. | 6. Mash the boiled potatoes and mix the fish, potatoes, chopped garlic, herbs and the softened butter together. | 7. Add the egg yolks one at a time: the mixture should hold its shape and be neither too dry nor too liquid. | 8. Use only one egg yolk if this gives the right consistency, or the second egg yolk and a drop of milk if the mixture is too dry. | 9. Season to taste. | 10. Take a tablespoon of the mixture, roll between the palms of your hands, into a small ball: continue until all the mixture has been used up, flouring your hands from time to time. | 11. Using a fork, dip each ball in the batter and then plunge into hot fat. | 12. When brown and crispy, remove and serve with tomato sauce or mayonnaise. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
fish	350	g	boned skinned	458.5	0.0	71.225	16.94
floury potato	500	g	boiled	445.0	0.0	99.0	2.5
garlic	1	clove		4.47	0.9918	0.1908	0.015
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
chervil	1	tablespoon	chopped	4.503	0.9329	0.4408	0.0741
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
butter	50	g	softened	285.0	13.095	8.905	24.0
egg yolk	2			109.48	1.2206	5.3924	9.0236
plain flour	100			445.0	0.0	99.0	2.5
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
beer	1/4			-	-	-	-
egg white	2			34.32	0.4818	7.194	0.1122
salt	1	pinch		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.