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Deepfried fish with oriental funghi
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
4570
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 4,570 cal. | (218 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 494 g | (426 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.9 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 33.1 μg | (166 %) | ||
| Vitamin E | 300.7 mg | (2,506 %) | ||
| Vitamin K | 49.4 μg | (82 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 41.6 mg | (347 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 20.8 μg | (46 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 753 mg | (19 %) | ||
| Calcium | 150 mg | (15 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 9.2 mg | (61 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 53.9 g | |||
| Uric acid | 425 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 8 cups sunflower oil
- 4 Tbsps all-purpose flour
- 2 tsps smoked paprika
- 2 ⅔ cups Anchovy
- For the sautéed mushrooms
- 4 Tbsps olive oil
- 1 chili pepper
- 4 cloves garlic cloves (finely chopped)
- 1 Tbsp flat-leaf parsley (finely chopped)
- 3.333 cups shimeji Mushrooms (separated)
- ½ lemon
Preparation steps
1.
Heat the oil in a deep fat fryer, according to the manufacturer's instructions, to a temperature of 180°C | 350°F.
2.
Mix the flour with the paprika and season well with salt and pepper. Toss the whitebait in the flour and shake off any excess.
3.
Fry the whitebait in batches for 2 - 3 minutes, or until golden brown. Line a large bowl with a thick layer of kitchen paper and when they are ready, tip them into the bowl to remove any excess oil.
4.
While the whitebait are cooking, heat the olive oil in a large sauté pan and fry the chilli, garlic and parsley for 1 minute.
5.
Add the shimeji to the pan and sauté for 5 minutes or until the garlic is lightly golden and the mushrooms are cooked but still retain some bite. Season the mushrooms with salt and pepper and squeeze over the lemon just before serving with the whitebait piled on top.
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