Season a spoonful of flour with salt and pepper. Lightly dust each fillet in the flour. Whisk half of the remaining flour into the lager with a pinch of salt, then gradually add the flour a spoonful at a time to make a thick batter. Heat the oil to 180C/350F then dip the cod into the batter and fry until golden. To make the sauce, mix all the ingredients together and season with lemon juice, salt and pepper. Serve with chips that are chunky enough to get a good dollop of tartare sauce on. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (1712g)|
|Recipe Makes: 1|
|Calories from Fat: 1906 (45%)|
|Amt Per Serving||% DV|
|Total Fat 211.8g||282 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 41.9g|
|Polyunsanturated Fat 135.3g|
|Cholesterol 361.8mg||111 %|
|Sodium 9142.1mg||315 %|
|Potassium 3580.4mg||94 %|
|Total Carbohydrate 413.6g||122 %|
|Dietary Fiber 15.5g||62 %|
|Sugars, other 398.2g|
|Protein 168.9g||241 %|
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Calories per serving: 4255
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