Beer Battered Fish with Bell Pepper Slaw
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 31.66 g | (32 %) | ||
| Fat | 28.6 g | (25 %) | ||
| Carbohydrates | 22.99 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.39 g | (1 %) |
| Vitamin A | 82.22 mg | (10,278 %) | ||
| Vitamin D | 0.75 μg | (4 %) | ||
| Vitamin E | 1.13 mg | (9 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.24 mg | (22 %) | ||
| Niacin | 7.97 mg | (66 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 26.51 μg | (9 %) | ||
| Pantothenic acid | 0.64 mg | (11 %) | ||
| Biotin | 3.73 μg | (8 %) | ||
| Vitamin B₁₂ | 3.04 μg | (101 %) | ||
| Vitamin C | 5.48 mg | (6 %) | ||
| Potassium | 531.1 mg | (13 %) | ||
| Calcium | 129.87 mg | (13 %) | ||
| Magnesium | 38.12 mg | (13 %) | ||
| Iron | 1.59 mg | (11 %) | ||
| Iodine | 15.88 μg | (8 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 6.69 g | |||
| Cholesterol | 137.97 mg |
Ingredients
- Ingredients
- 500 grams fish fillets (such as cod, redfish)
- 2 Tbsps lemon juice
- salt
- peppers
- 100 grams Pastry flour
- 30 grams grated Emmentaler cheese
- 1 egg yolk
- 1 Tbsp melted butter
- ⅛ l beer
- 2 egg whites
- Frying oil
- For the bell pepper slaw
- red and greed Bell pepper (2 each)
- 4 scallions
- 2 Tbsps balsamic vinegar
- 6 Tbsps olive oil
Preparation steps
For the bell pepper slaw: Rinse the bell peppers, remove the rib and seeds and cut into very thin strips. Rinse the scallions, cut into large pieces and slice those pieces into thin strips. Whisk together the balsamic vinegar and olive oil and pour over the bell pepper and scallions. Mix well and let stand for 30 minutes.
Rinse the fish and pat dry. Drizzle the fish with lemon juice, season with salt and pepper and cut into bite-sized pieces. Whisk together the flour, cheese, egg, melted butter and beer. Beat the egg whites until very stiff and fold into the batter. Heat the vegetable oil to 180°C (approximately 350°F). Working in batches, dip the fish into the batter and fry in the hot oil until golden brown. Drain on paper towels. Serve immediately alongside the bell pepper slaw.
