Fish And Parsnip Chips With Guacamole And Aioli Recipe

Name: Fish And Parsnip Chips With Guacamole And Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5/8 cup lager; 1 medium egg; 1 cup plain flour; 1/2 teaspoon sugar; 2 avocados; 1 teaspoon lemon juice; 1 medium tomato deseeded and chopped; 2 cloves garlic finely chopped, reserve 4 slices before chopping; 5/8 cup reduced fat mayonnaise; 6 1/3 cups oil; 6 parsnips peeled and thinly sliced lengthways; 1 1/8 pounds skinless cod fillet cubed

Servings: persons

5/8 cup lager
1 medium egg
1 cup plain flour
1/2 teaspoon sugar
2 avocados
1 teaspoon lemon juice
1 medium tomato deseeded and chopped
2 cloves garlic finely chopped, reserve 4 slices before chopping
5/8 cup reduced fat mayonnaise
6 1/3 cups oil
6 parsnips peeled and thinly sliced lengthways
1 1/8 pounds skinless cod fillet cubed

1
Mix the beer and egg. Place 3/4 cup of the flour in a bowl with salt and sugar and mix in the liquid. Leave to rest for about 30 mins. For the guacamole, mash the avocados with lemon juice, chopped tomato (reserve a little for garnish) and half the chopped garlic. For the aioli, mix the mayonnaise with the remaining chopped garlic. Cover the dips with plastic wrap and chill.
2
Heat the oil in a deep frying pan and fry the parsnips in batches for 3-4 mins until golden brown. Drain on paper towels and sprinkle with salt.
3
Season the fish and toss in the remaining flour. Dip into the beer & egg batter and fry in the hot oil for about 5 mins. Drain on paper towels. Briefly fry the garlic slices in the hot oil. Garnish the aioli with the garlic slices and the guacamole with the reserved tomato and serve with the fish and parsnip chips.

3761

kcal

Calories

410

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5/8 cup lager, 1 medium egg, 1 cup plain flour, 1/2 teaspoon sugar, and more.

Yes, Fish And Parsnip Chips With Guacamole And Aioli falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fish And Parsnip Chips With Guacamole And Aioli

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