Fried Fish and Coleslaw Sandwiches
Fried Fish and Coleslaw Sandwiches - Yummy Burger for fish fans.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 1.7 μg | (57 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 543 mg | (14 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 39 μg | (20 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 300 grams Red cabbage
- 3 Tbsps lemon juice
- 2 Tbsps Mayonnaise (30 grams)
- 4 Tbsps Sour cream (80 grams)
- salt
- peppers
- 1 scallion
- 4 thickness fish fillets (À 70 grams;. Eg pollock or haddock)
- 1 egg
- 4 Tbsps breadcrumbs (40 grams)
- 1 Tbsp butter (15 grams)
- 4 White rolls
- 1 lemon
Preparation steps
Rinse the cabbage and remove the core. Cut or slice leaves into thin strips. Transfer to a bowl with 1 tablespoon lemon juice, mayonnaise and sour cream season with salt and pepper and mix well. Cover and refrigerate 30 minutes.
Meanwhile, rinse and thinly slice the scallion. Rinse the fish under cold water, pat dry and sprinkle with remaining lemon juice. Season with salt and pepper. Beat the eggs in a deep bowl. Dip the fish in the egg, then in the breadcrumbs, pressing to adhere.
Heat butter in a skillet. Saute the fish over high heat until golden brown on both sides, 3-4 minutes.
Cut the buns in half horizontally and toast until toasted golden brown. Place the bottom half of the buns on plates and top with coleslaw. Place the fish on top and sprinkle with the scallions. Cover with the top half of the bun. Rinse the lemon, pat dry, cut into 8 wedges and serve each sandwich with 2 lemon wedges.
