Fried Fish with Potatoes
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
769
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 769 cal. | (37 %) | ||
| Protein | 43 g | (44 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 84 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 17.4 mg | (145 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 4.4 μg | (147 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,935 mg | (48 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 123 mg | (41 %) | ||
| Iron | 4.4 mg | (29 %) | ||
| Iodine | 121 μg | (61 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 215 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams fish fillets (as desired)
- 200 grams Pastry flour
- 250 milliliters white wine
- 2 eggs
- salt
- freshly ground peppers
- 12 small potatoes
- 2 Tbsps parsley (chopped)
- vegetable oil (for baking)
- 2 Tbsps butter
- Dill (for garnish)
Preparation steps
1.
Peel potatoes and cook in salted boiling water, about 25 minutes.
2.
Rinse fish, pat dry and cut into serving pieces, about 80 grams each (approximately 3 ounces each).
3.
Whisk flour with white wine until smooth. Whisk in eggs. The batter should not be too thin. If needed, add slightly less liquid. Let dough rest about 10 minutes.
4.
Season fish with salt and pepper and coat in batter. Fry fish in hot oil until golden-brown, 5-6 minutes. Drain on paper towels.
5.
Toss drained potatoes with melted butter and parsley and season with salt. Divide fish and potatoes among plates and serve garnished with dill.
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