SOUTHWESTERN FISH ‘N CHIPS

Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Sauces/Gravies

Pace® Picante Sauce- Medium

Smoothly blended tomatoes, chunks of savory onions and of course, our famously fresh, hand-picked jalapeños, make Pace® Picante sauce the perfect ingredient or dip.

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Tip

Alternate Serving Suggestion: Instead of tortilla chips, serve the fish with rustic potato wedges seasoned with chili powder.

Try substituting haddock for cod in this recipe.

Nutrition Facts
Serving Size
1 SERVING
Amount Per Serving
Calories 478
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 2.3g
12%
Cholesterol 48mg
16%
Sodium 764mg
32%
Total Carbohydrate 45.5g
15%
Dietary Fiber 4.1g
16%
Protein 23.8g
48%
Vitamin A 5%
Vitamin C 12%
Calcium 7%
Iron 10%
Total Time

Not Available

Serving & Size

1 SERVING

Yields

This fresh Tex-Mex twist on the pub favorite features cod with Pace®Picante Sauce-infused batter over crunchy corn tortilla chips and topped with cilantro and a lemon wedge.
 

Nutrition Facts

Nutrition Facts
Serving Size
1 SERVING
Amount Per Serving
Calories 478
% Daily Value
Total Fat 20.9g
32%
Saturated Fat 2.3g
12%
Cholesterol 48mg
16%
Sodium 764mg
32%
Total Carbohydrate 45.5g
15%
Dietary Fiber 4.1g
16%
Protein 23.8g
48%
Vitamin A 5%
Vitamin C 12%
Calcium 7%
Iron 10%

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Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
all-purpose flour 4 1/2  cups
Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

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Pace® Picante Sauce- Medium 18 oz. cups
baking soda tbsp.
water 1 1/2  cups
cornstarch 3/4  cups
baking powder 1 1/2  tsp.
1.  In a large bowl whisk together the flour,Pace® Picante Sauce, cornstarch, baking soda and baking powder.  Wisk the water into the flour mixture until smooth.

NOTE: Batter should be the same consistency as a thick pancake batter. Add more water, if needed.
Weight Measure
oil for deep frying
cod, cut into 4 oz strips 6 lb.
2.  Add oil to fryer, and set fryer to 375° F.

3.  Dip fish into batter. Allow excess batter to drip off then gently place into deep fryer. 

4. Fry 4 or 5 pieces at a time ,until golden brown. Remove from fryer and allow to drain before serving.

CCP: Heat to a minimum internal temperature of 145°F for 1 minute.

5.  Sprinkle fish with Maldon salt.

CCP: Hold for hot service at 140°F or higher until needed.
Weight Measure
tri-colored corn tortilla chips 24 oz.
Maldon salt 3/8  tsp.
Made With:

Sauces/Gravies

Pace® Picante Sauce- Medium

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Pace® Picante Sauce- Medium 24 oz. 2 667/1000  cups
cilantro 2 oz. 24  sprigs
6.  To Serve: Using tongs, place 1 piece fish onto plate.  On side, portion 1 oz. each of salsa and tortilla chips.  Garnish with 2 sprigs of parsley and 1 lemon wedge. Serve immediately.
Weight Measure
lemon, cut into 4 wedges 12 oz. ea.
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