RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	73.9842
Energy (kCal)	338.5964
Carbohydrates (g)	0.1386
Total fats (g)	2.04
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0091
Fatty acids, total polyunsaturated 17:1 (g)	0.0272
Fatty acids, total trans-monoenoic (g)	0.0136
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0408
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0181
Riboflavin (mg)	0.2584
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0227
Fatty acids, total polyunsaturated 24:1 c (g)	0.0181
Fatty acids, total saturated 18:4 (g)	0.0091
Fatty acids, total saturated 18:0 (g)	0.0907
Tocopherol, delta (mg)	0.0000
Arginine (g)	5.1272
Proline (g)	3.0328
Fatty acids, total polyunsaturated 18:1 t (g)	0.0136
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0149
Adjusted Protein (g)	0.0000
Cystine (g)	0.9203
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	117.4331
Copper, Cu (mg)	0.1075
Maltose (g)	0.0000
Zinc, Zn (mg)	1.4567
Total lipid (fat) (g)	2.0400
Vitamin K (phylloquinone) (g)	0.4533
Cholesterol (mg)	244.8006
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0091
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0091
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	54.4001
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0045
Vitamin A, IU (IU)	258.4006
Energy (kcal)	338.5964
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0181
Fatty acids, total saturated 14:1 (g)	0.0045
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	2.5387
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1904
Sugars, total (g)	0.0596
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.4035
Vitamin B-12, added (g)	0.0000
Valine (g)	4.4155
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0091
Magnesium, Mg (mg)	99.1052
Fatty acids, total saturated 16:0 (g)	0.2856
Carbohydrate, by difference (g)	0.1386
Vitamin D (IU)	81.6002
Fructose (g)	0.0447
Fluoride, F (g)	0.0000
Aspartic acid (g)	8.7766
Tyrosine (g)	2.8923
Potassium, K (mg)	1307.4133
Fatty acids, total saturated 12:0 (g)	0.0045
Vitamin A, RAE (g)	77.0668
Serine (g)	3.4952
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	3.3456
Fatty acids, total trans-polyenoic 22:4 (g)	0.0045
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0181
Histidine (g)	2.5251
Isoleucine (g)	3.9485
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	15.2456
Water (g)	549.9409
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0045
Carotene, beta (g)	0.0000
Sodium, Na (mg)	1598.7872
Iron, Fe (mg)	0.8005
Energy (kJ)	1414.2132
Ash (g)	6.7873
Caffeine (mg)	0.0000
Glycine (g)	4.1163
Fatty acids, total trans-polyenoic (g)	0.0045
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0680
Fatty acids, total polyunsaturated (g)	0.7525
Vitamin E (alpha-tocopherol) (mg)	2.0400
Sucrose (g)	0.0000
Vitamin B-6 (mg)	1.2739
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	2.2667
Vitamin D3 (cholecalciferol) (g)	2.2667
Lysine (g)	7.8699
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0091
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	1.8269
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0045
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0907
Folate, food (g)	54.4001
Fatty acids, total saturated 20:1 (g)	0.0227
Fatty acids, total monounsaturated (g)	0.2765
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0635
Fatty acids, total polyunsaturated 16:1 t (g)	0.0045
Fatty acids, total polyunsaturated 17:0 (g)	0.0045
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	294.6673
Fatty acids, total polyunsaturated 16:1 c (g)	0.0136
Fatty acids, total saturated (g)	0.4125
Vitamin B-12 (g)	8.2960
Calcium, Ca (mg)	66.7098
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	5.1816
Glutamic acid (g)	12.7931
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0045
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	77.0668
Leucine (g)	6.9677
Folate, DFE (g)	54.4001
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0045
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.9611
Threonine (g)	3.7581
Fatty acids, total polyunsaturated 18:1 c (g)	0.1677
Manganese, Mn (mg)	0.0870
Protein (g)	73.9842
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1768
Betaine (mg)	0.0000
Phosphorus, P (mg)	1030.2610
Tocopherol, gamma (mg)	0.0000

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> Irish >> Irish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Cut potatoes lengthwise into ½-inch strips. | 2. Cut fish filets into 2 x 1/-1/2-inch pieces. Pat dry with paper towels, then season with salt and pepper. | 3. Heat oil (2 to 3 inches or enough to cover) in deep fryer or Dutch oven to 375. | 4. Fill basket one-fourth full with potatoes. | 5. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times.) Use a long-handled fork to keep potatoes separated. | 6. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels. | 7. Place potatoes in single layer on cookie sheet and keep warm. | 8. Repeat with remaining potatoes. | 9. Mix 2/3 cup flour and salt. | 10. Mix baking soda and vinegar. | 11. Stir vinegar mixture and water into flour mixture; beat until smooth. | 12. Dredge fish into last of the flour. | 13. Then dip fish into batter, allowing excess batter to drip into bowl. | 14. Fry 4 or 5 fish pieces at a time about 3 minutes, turning fish once, until brown. Drain on paper towels. | 15. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp. | 16. Serve with malt vinegar, lemon, or tartar sauce. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4			-	-	-	-
corn oil				-	-	-	-
haddock	1	1		335.4674	0.0	73.9842	2.04
sea salt black pepper			ground	-	-	-	-
purpose flour	2/3	cup	separated	-	-	-	-
salt	1/2	teaspoon		-	-	-	-
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
vinegar	1	tablespoon		3.1289999999999996	0.1386	0.0	0.0
water	2/3	cup		0.0	0.0	0.0	0.0
malt vinegar				3.1289999999999996	0.1386	0.0	0.0
lemon wedge				-	-	-	-
tartar sauce optional				-	-	-	-

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

Cooking in progress....

Fish and Chips (No Beer)