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Suggest a better description1. SEPARATE FILLETS OR STEAKS; CUT INTO 4 1/2 OZ PORTION, IF NECESSARY. 2. DREDGE FISH IN MIXTURE OF CRUMBS, FLOUR, SALT, AND PEPPER; SHAKE OFF EXCESS. 3. FRY FISH IN HOT SHALLOW FAT (1/8-INCH DEEP). BROWN 2-4 MINUTES ON EACH SIDE; TURN CAREFULLY; BROWN ON THE OTHER SIDE. 4. DRAIN WELL ON ABSORBENT PAPER. NOTE: 1. IN STEP 2, 1 LB 8 OZ (4 1/2 CUPS) CORNMEAL MAY BE USED FOR BREAD CRUMBS. NOTE: 2. IN STEP 3, FISH MAY BE COOKED ON WELL GREASED 350 F. GRIDDLE. NOTE: 3. IN STEP 3, FRYING TIME FOR FISH WILL VARY WITH TYPE AND THICKNESS OF FISH. Recipe Number: L12200 SERVING SIZE: 4 1/2 OZ From the
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 100 Servings | ||
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Calories: 311 | ||
Calories from Fat: 175 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.4g | 26 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 88mg | 27 % | |
Sodium 69.9mg | 2 % | |
Potassium 449.2mg | 12 % | |
Total Carbohydrate 5.8g | 2 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 5.4g | ||
Protein 26.8g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 311
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