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Fish with Vegetable Sauce

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Submitted by barb-1932

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

9 260.1
OUNCES ML/G CARROTS
grated
1 1
EACH EACH EGGS
1 1
X X SALT *
1 1
X X BLACK PEPPER *
1 1
X X CURRY POWDER *
5 75
TABLESPOONS ML BREAD CRUMBS
22 635.8
OUNCES ML/G FISH FILLETS
2 3E+1
TABLESPOONS ML LEMON JUICE
1 1
X 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 215g (7.6 oz)
Amount per Serving
Calories 244 15% 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?
Trans-fat Free
 

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