Fried Plaice Fillets with Crabmeat Salad
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,704 cal. | (81 %) | ||
| Protein | 42 g | (43 %) | ||
| Fat | 159 g | (137 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 6.3 μg | (32 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 15.6 mg | (130 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 732 mg | (18 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 128 μg | (64 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 69.1 g | |||
| Uric acid | 215 mg | |||
| Cholesterol | 400 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 hardboiled eggs
- 1 Pickled cucumber
- 125 grams Crabmeat
- 1 Tbsp Caper
- 1 bunch Chives
- 4 Plaice fillet (without skin)
- 4 Tbsps Pastry flour
- salt
- freshly ground peppers
- 2 eggs
- 100 grams breadcrumbs
- 600 grams Frying oil
- lemons (for garnish)
Preparation steps
Peel the hardboiled eggs and chop. Chop the pickled cucumber. Mix the chopped eggs and pickled cucumber with crabmeat and capers. Rinse the chives, shake dry, cut into small rings, and mix into the crabmeat mixture.
Rinse the plaice fillets and pat dry with paper towels. Cut the plaice fillets along once.
Season the flour with salt and pepper. Whisk the eggs in a deep dish. Coat the plaice fillets with flour and tap off the excess flour. Dip the coated plaice fillets into the beaten egg and finally roll in the breadcrumbs.
Heat the frying oil in a pan or fryer (heat the oil up to 175°C or approximately 350°F; the oil is hot enough when a piece of white bread turns golden brown when dropped into it). Fry the plaice fillets in portions in the hot oil until golden brown.
Serve the fried plaice fillets with the crabmeat salad and garnish with lemon wedges.
