Fried Carp
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
1044
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,044 cal. | (50 %) | ||
| Protein | 115 g | (117 %) | ||
| Fat | 52 g | (45 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 4.1 μg | (21 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 22.1 μg | (37 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 171 μg | (57 %) | ||
| Pantothenic acid | 4 mg | (67 %) | ||
| Biotin | 59.9 μg | (133 %) | ||
| Vitamin B₁₂ | 9.5 μg | (317 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 2,496 mg | (62 %) | ||
| Calcium | 427 mg | (43 %) | ||
| Magnesium | 342 mg | (114 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 19.7 g | |||
| Uric acid | 929 mg | |||
| Cholesterol | 612 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 Carp (each about 150 grams)
- salt
- peppers
- 1 Tbsp fresh lemon juice
- 2 Tbsps Pastry flour
- 2 eggs
- 120 grams breadcrumbs
- 80 grams clarified butter
Preparation steps
1.
Rinse carp fillets and pat dry. Season with salt and pepper. Sprinkle with lemon juice. Beat eggs in a bowl. Coat each fillet with flour, dip in egg mixture, then coat with breadcrumbs.
2.
Heat butter in a pan and cook carp for about 5 minutes on each side or until golden brown. Make sure that there is enough butter and add more if necessary. Drain fillets on paper towels, then arrange on bed of parsley if desired. Serve.
