Battered Fish
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
376
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 376 cal. | (18 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.5 g | (2 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.4 mg | (62 %) | ||
| Vitamin K | 0.6 μg | (1 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 9 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 35 mg | (4 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.5 mg | (3 %) | ||
| Iodine | 67 μg | (34 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams fish fillets (such as plaice, haddock, saithe)
- 1 tsp lemon juice
- salt
- peppers
- 200 grams cornstarch
- 2 tsps Baking powder
- 2 egg whites
- vegetable oil (for frying)
How healthy are the main ingredients?
saltPreparation steps
1.
Rinse fish fillets, pat dry, rub with lemon juice and season with salt and pepper. Cut fish fillet into 1 cm (approximately 1/2 inch) wide strips, roll up like a snail and secure with a toothpick.
2.
Heat oil in a deep fryer or a large pot to 170°C (approximately 350°F).
3.
Peel and core lychees, leaving the fruit whole.
4.
Mix cornstarch and baking powder in a bowl with 200 ml (approximately 7 ounces) of cold water until smooth. Beat egg whites until stiff and fold into cornstarch mixture.
5.
Cover fish rolls in the batter and fry in portions in the preheated oil for 2-3 minutes until golden brown.
6.
Drain on paper towel and serve immediately.
