Crispy Golden Fish Slices
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
626
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 626 kcal | (30 %) | ||
| Protein | 39.41 g | (40 %) | ||
| Fat | 32.48 g | (28 %) | ||
| Carbohydrates | 42.68 g | (28 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 0.57 g | (2 %) |
more nutritional values
| Vitamin A | 145.44 mg | (18,180 %) | ||
| Vitamin D | 1.06 μg | (5 %) | ||
| Vitamin E | 3.59 mg | (30 %) | ||
| Vitamin B₁ | 0.29 mg | (29 %) | ||
| Vitamin B₂ | 0.39 mg | (35 %) | ||
| Niacin | 10.74 mg | (90 %) | ||
| Vitamin B₆ | 0.45 mg | (32 %) | ||
| Folate | 69.97 μg | (23 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 0.37 μg | (1 %) | ||
| Vitamin B₁₂ | 1.75 μg | (58 %) | ||
| Vitamin C | 29.55 mg | (31 %) | ||
| Potassium | 552.55 mg | (14 %) | ||
| Calcium | 52.12 mg | (5 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 3.04 mg | (20 %) | ||
| Iodine | 30.2 μg | (15 %) | ||
| Zinc | 1.65 mg | (21 %) | ||
| Saturated fatty acids | 5.08 g | |||
| Cholesterol | 186.41 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the remoulade
- ½ cup Mayonnaise
- 1 tablespoon Rice wine vinegar
- 1 teaspoon Fish sauce
- juice of Limes (half)
- 1 teaspoon sugar
- 2 cups white Radish (grated)
- 2 scallions (chopped)
- 2 tablespoons Caper
- 1 red chile pepper (finely chopped)
- For the fish fingers
- 16 ounces White fish (cod, haddock or pollock)
- 0.333 cup all-purpose flour
- 2 eggs (beaten)
- 2 ¼ cups Panko (breadcrumbs)
- Oil (for deep frying)
- lemons (to garnish)
Preparation steps
1.
For the remoulade, mix together the mayonnaise, vinegar, fish sauce, lime juice and sugar to make the dressing. Mix together the remaining ingredients and stir in the dressing.
2.
For the fish fingers, wash the fish and pat dry then cut into thick fingers. Season the flour with salt and pepper and place it onto a plate. Place the beaten eggs in a wide bowl and the breadcrumbs on a separate plate.
3.
Heat the oil in a deep pan pan or fryer until a small cube of bread dropped in turns golden brown and floats to the surface.
4.
Dip the fish pieces into the flour, then then eggs then coat them thoroughly with the breadcrumbs.
5.
Deep fry in batches for about 3 minutes or until the fish fingers are golden brown and cooked through. Drain on kitchen paper.
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