Fish with Vegetable Sauce
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INGREDIENTS
INSTRUCTIONS
1. Sprinkle fish with the lemonjuice 2. Mix egg in a plate;add salt,pepper and currypowder to taste. 3. Put the breadcrumbs in another plate and the carrots in another. 4. Dip fish in egg first, than in the carrots and than in the breadcrumbs. 5.Heat the oil and fry fish crispy on both sides. Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-785-8098
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (255g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 356 | ||
| Calories from Fat: 164 (46%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 18.2g | 24 % | |
| Saturated Fat 2.6g | 13 % | |
| Monounsaturated Fat 7.8g | ||
| Polyunsanturated Fat 5.9g | ||
| Cholesterol 145.3mg | 45 % | |
| Sodium 224.2mg | 8 % | |
| Potassium 540.8mg | 14 % | |
| Total Carbohydrate 12.8g | 4 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 12g | ||
| Protein 33.3g | 48 % | |
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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. |
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Calories per serving: 356
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