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Fish with Vegetable Sauce

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Recipe

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
9 ounces carrots
grated
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1 each eggs
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1 x salt
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1 x black pepper
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1 x curry powder
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5 tablespoons bread crumbs
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22 ounces fish fillets
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2 tablespoons lemon juice
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1 x vegetable oil
for frying
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Ingredients

Amount Measure Ingredient Features
260.1 ml/g carrots
grated
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1 each eggs
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1 x salt
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1 x black pepper
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1 x curry powder
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75 ml bread crumbs
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635.8 ml/g fish fillets
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3E+1 ml lemon juice
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1 x vegetable oil
for frying
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Directions

Sprinkle fish with the lemonjuice.

Mix egg in a plate;add salt, pepper and currypowder to taste.

Put the breadcrumbs in another plate and the carrots in another.

Dip fish in egg first, than in the carrots and than in the breadcrumbs.

Heat the oil and fry fish crispy on both sides.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 24415% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 151mg 50%
Sodium 262mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 5%
Sugars g
Protein 80g
Vitamin A 116% Vitamin C 9%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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