Breaded Fish Sticks
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
483
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 3.2 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 889 mg | (22 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 135 μg | (68 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams fish fillets (such as redfish, saithe, plaice)
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- 2 eggs
- 50 grams Pastry flour
- 150 grams breadcrumbs
- Fat (for frying)
Preparation steps
1.
Rinse fish fillets, pat dry and cut into strips (about 2 x 8 cm) (approximately 1 x 3 inches). Season with salt and pepper and sprinkle with lemon juice. Whisk eggs into a bowl. Place flour onto plate, place breadcrumbs on another plate. Coat each fish piece with flour, dip into eggs and roll in breadcrumbs, pressing firmly.
2.
Heat oil in a pan and cook fish sticks, few at a time, until golden brown on all sides. Drain on paper towels and arrange, if desired, on lettuce leaves. Serve accompanied by lemon wedges and ketchup.
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