Coconut-Crusted Fish Sticks with Cucumber Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 685 cal. | (33 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 47 g | (41 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.9 g | (26 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 5.7 μg | (190 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 1,544 mg | (39 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 119 mg | (40 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 140 μg | (70 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 26.8 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 229 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the cucumber salad
- 1 size Cucumber
- 200 grams Radish
- 1 shallot
- 10 grams ginger
- 2 Tbsps Canola oil
- 4 Tbsps Fruit Vinegar
- salt
- peppers
- 1 pinch sugar
- For the fish sticks
- 800 grams fish fillets (z. B. redfish, saithe, plaice)
- salt
- peppers
- 2 Tbsps lemon juice
- 2 eggs
- 50 grams Pastry flour
- 150 grams Coconut flakes
- 4 Tbsps vegetable oil
Preparation steps
For the cucumber salad: Rinse, peel and slice the cucumber. Rinse and slice the radishes. Peel the shallot and ginger. Finely chop the shallot and grate the ginger. Toss the cucumbers, radishes, shallots and ginger in a bowl and season with oil, vinegar, salt, pepper and sugar.
For the fish sticks: Rinse the fish fillets, pat dry and cut into strips about 2x8 cm (approximately 3/4 x 3 1/4-inches). Season with salt and pepper and sprinkle with lemon juice. Whisk the eggs in a bowl. Place the flour and the coconut on two separate plates. Dredge the fish in the flour, shaking off excess. Then in the egg and finally in the coconut, pressing firmly to adhere. Heat the oil in a skillet and saute the fish, turning once until golden brown and cooked through, about 8 minutes. Serve with the cucumber salad.
