Fish with Vegetable Sauce
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 9 | ounces |
carrots
grated |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
curry powder
|
*
|
| 5 | tablespoons |
bread crumbs
|
|
| 22 | ounces |
fish fillets
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 260.1 | ml/g |
carrots
grated |
|
| 1 | each |
eggs
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
curry powder
|
*
|
| 75 | ml |
bread crumbs
|
|
| 635.8 | ml/g |
fish fillets
|
|
| 3E+1 | ml |
lemon juice
|
|
| 1 | x |
vegetable oil
for frying |
*
|
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.
