The potato crust on the fish has a golden-brown crust that's nice and crunchy. Encrusting fish with shredded potatoes was different and we were pleasantly surprised at how much we liked it. We may like it more than traditional batter used on fried fish. The potatoes are perfectly seasoned and the fish is warm and flaky. For this recipe, we used cod but any white fish will work (haddock, grouper, tilapia, etc). We also drizzled just a bit of lemon juice on top... so good!
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 | ||
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Calories: 326 | ||
Calories from Fat: 69 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.7g | 10 % | |
Saturated Fat 2.4g | 12 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 317.2mg | 98 % | |
Sodium 118.8mg | 4 % | |
Potassium 1254.5mg | 33 % | |
Total Carbohydrate 50.6g | 15 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 47g | ||
Protein 15.4g | 22 % | |
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: 326
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