Fried Squid with Tomato Salad

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Fried Squid with Tomato Salad
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Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
424
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie424 cal.(20 %)
Protein26 g(27 %)
Fat13 g(11 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage2.5 g(8 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E5.1 mg(43 %)
Vitamin K33.9 μg(57 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin9 mg(75 %)
Vitamin B₆0.6 mg(43 %)
Folate73 μg(24 %)
Pantothenic acid1.3 mg(22 %)
Biotin21.1 μg(47 %)
Vitamin B₁₂6.9 μg(230 %)
Vitamin C29 mg(31 %)
Potassium623 mg(16 %)
Calcium95 mg(10 %)
Magnesium71 mg(24 %)
Iron2.2 mg(15 %)
Iodine29 μg(15 %)
Zinc1.4 mg(18 %)
Saturated fatty acids7.6 g
Uric acid219 mg
Cholesterol398 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
500 grams Squid tentacle (frozen or fresh)
300 grams Vine tomato
80 grams green Olives
1 handful flat-leaf parsley
30 grams Caper
freshly ground peppers
Fat (for cooking)
1 egg
100 grams Rice flour
100 grams Rice starch
1 pinch baking soda
Pastry flour (for dusting)
How healthy are the main ingredients?
Oliveparsleyegg

Preparation steps

1.

Thaw squid, if necessary. Rinse and pat dry well inside and out with paper towels. Rinse and chop tomatoes. Halve olives. Rinse and shake dry parsley, pluck off leaves and chop. Combine tomatoes, olives, capers and parsley. Season with pepper.

2.

Freeze 270 ml of water (approximately 1 cup) for 20 minutes. Heat oil in a large saucepan or in a deep fryer to 170°C (approximately 338°F). Whisk egg with water until foamy, add rice flour, rice starch and baking soda.

3.

Coat squid tubes with flour and dip into batter, few pieces at a time, cook for about 1-2 minutes in hot oil or until golden brown. Remove with a slotted spoon and drain on paper towels. Arrange together with salad on plates and serve immediately.

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