... is, in an unexpected turn of events, from Long John Silver?

The Big Catch has 1,320 calories. That's about 2.5 Big Macs worth.

I know LJS is rather on the bottom end of quality, but I didn't expect it to beat out Taco Bell and McDonald's in 'damn, you shouldn't be eating that' o-meter.

http://shine.yahoo.com/healthy-living/w ... 00343.html

Any Hungry Man meal will kill you quicker than that sandwhich.

Eh, HM meals I know of are still >1000 calories, but not by much.

I'll stick with cheeseburgers anyway.

Oh crap. I just noticed I put this in the wrong dang forum. Any admin wanna put this in the General for me?

... Just to make sure you don't feel bad about it, it happens. I know I did this myself at least once. ^_^


So 1,320 calories equals 2.5 Big Macs? I always figured that stuff from Micky D's of all places had a higher calorie count that that.

LJS is actually one of my favorite restaurants but I rarely eat there for obvious reasons. I absolutely adore seafood, so LJS is a hard temptation to fight.

Big Macs are about 550 calories. At least on the sites I've looked them up on. It's still pretty high, but I can't imagine anyone thinking otherwise for a Big Mac.



The Big Catch is specifically what they are talking about in the article. I have no idea how bad the other items are. Personally I always get chicken from LJS when I eat there. I can't remember the last time I ate their fish.

It's not the fish that's the problem apparently from the article- it is the batter they dump everything in. So they apparently made a super thick shell of batter in order to advertise a larger piece of fish. I think the best way to not get calories and artery-clogging at LJS is to get a naked piece of fish, grilled. I do believe they have that. But what fun is that?;p

I really want to know what's in that batter.

I can never get the batter on my fish to be quite right; so if they're putting a bunch of crap in there to make it taste good, I'd love to know what it is.

If I had to guess, I'd say: MSG, Maltodextrin, flour, and baking powder. No doubt the baking powder helps make the batter extra porous, which sucks in the oil. I can't help but wonder if there's some other magic going on there, though, because the batter they use for this fish specifically has a different nutrition profile than what they use in their other deep-fried products.

Big Macs are still disgusting.

Whoppers are vastly superior.