fish
Heat oven to 425 degrees. Cook bacon until crisp and set aside. Pour off and reserve all but 2 tablespoons fat. Add onion and celery and cook until soft. Off heat, stir in bread crumbs, parsley, 1/4 teaspoon salt, 1/8 teaspoon pepper and bacon. Beat egg and milk. Combine cornmeal, 1/2 teaspoon salt and 1/8 teaspoon pepper. Dip skinned side of 2 fillets in egg mixture and then in cornmeal mixture. Lay the 2 fillets, cornmeal side down, on an oiled baking sheet. Mound stuffing on fish. Coat remaining fillets and lay on top of stuffing, cornmeal side up. Sprinkle with 2 tablespoons of the bacon drippings. Bake until crisp, 10-13 minutes.
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Serving Size: 1 recipe (603g) | ||
Recipe Makes: 0 | ||
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Calories: 1914 | ||
Calories from Fat: 654 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.6g | 97 % | |
Saturated Fat 22.4g | 112 % | |
Monounsaturated Fat 28.1g | ||
Polyunsanturated Fat 12.9g | ||
Cholesterol 292.6mg | 90 % | |
Sodium 2741.3mg | 95 % | |
Potassium 1282.4mg | 34 % | |
Total Carbohydrate 253g | 74 % | |
Dietary Fiber 19.1g | 77 % | |
Sugars, other 233.9g | ||
Protein 60.7g | 87 % | |
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: 1914
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