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Nutrition Facts
Serving Size 196 g
(Approx. 4 Servings)
Amount Per Serving
Calories 290 Calories From Fat 80
% Daily Value*
Total Fat 9 g 14%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 580 mg 24%
Total Carbohydrate 28 g 9%
Dietary Fiber 1 g 4%
Sugars 3 g
Protein 21 g
Vitamin A 2% Iron 10%
Vitamin C 6% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beer Battered Fish & Bloody Mary Chips

Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
4  People


Recipe makes 4 Servings

4 baking potato, washed and cut into large wedges
2 cup(s) olive oil
1 Tbsp Yardbird Bloody Mary Mix
1 Lb cod fillets
12 Oz ale beer
2 cup(s) flour, plus extra for dredging
1/2 Tsp salt
1/4 Tsp black pepper
1/2 cup(s) mayonnaise
1 Tbsp lemon, juiced
1/4 cup(s) dill pickle, minced
1 Tsp Creole mustard
1 garlic, minced
2 Tbsp ketchup
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Preheat oven to 425°F. Toss potatoes with oil and 1 tablespoon bloody mary mix. Bake 15 to 20 minutes.
Meanwhile, rinse fish and pat dry. Cut into 3 to 4 inch pieces. Set aside.
Combine ale, 2 cups flour, salt and pepper and mix until smooth. Set aside.
Pour 3/4-inch oil in a large, heavy bottom skillet and heat on medium-high.
Dredge cod lightly in flour then place in beer batter. Shake off excess and set on a sheet pan while remaining fish is coated.
Place 2 to 3 pieces of battered fish in hot oil and fry several minutes per side until lightly browned. Transfer to a sheet pan with a wire rack or paper towels to drain. Repeat with remaining fish.
Combine mayonnaise, lemon juice, minced dill pickle, mustard, remaining bloody mary mix, garlic and ketchup in a bowl and mix well.
Serve chips and fish fillets with Bloody Mary Remoulade.


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