Fried Squid with Tomato Salad
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 33.9 μg | (57 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 9 mg | (75 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 21.1 μg | (47 %) | ||
| Vitamin B₁₂ | 6.9 μg | (230 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 95 mg | (10 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 219 mg | |||
| Cholesterol | 398 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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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