Put fish through grinder. Sprinkle fish with lime and pepper, stir. Set aside. Combine potatoes and cornstarch to semi liquid state. Combine sweet peppers,onion, garlic and thyme then purée along with potato. Cornstarch and potatoes will hold fish cake together.
Add puree to fish and mix with fork. Add self rising flour to mixture and stir until combined. Mixture should be a pulley state. Add more flour if required.
Heat oil very hot then do a drop test with a little of the mixture. If mixture floats to the top cooking, oil is ready to go.
Use a deep set spoon. Dip in oil to lubricate. Fish should slip of spoon without sticking.
Fry to golden brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1162g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 748 (47%)|
|Amt Per Serving||% DV|
|Total Fat 83.1g||111 %|
|Saturated Fat 47.3g||237 %|
|Monounsaturated Fat 25.8g|
|Polyunsanturated Fat 5g|
|Cholesterol 360.4mg||111 %|
|Sodium 1387.6mg||48 %|
|Potassium 3522.7mg||93 %|
|Total Carbohydrate 120.3g||35 %|
|Dietary Fiber 1.1g||4 %|
|Sugars, other 119.3g|
|Protein 92.8g||133 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1592
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