Try this Whole Trout in Sweet and Sour Sauce recipe, or contribute your own.
Suggest a better description** See recipe for Sweet and Sour Sauce. Split the fish down the back and remove the backbone and entrails. Spread and sprinkle the fish with salt, and pepper. Spread the beaten egg on the fish and sprinkle with cornstarch, then coat with flour. Pat to coat securely. Heat the oil to very hot and fry fish until golden brown. Remove and let cool. When ready to serve, put into hot oil to heat and crisp the fish. Source: Great Chefs of New Orleans, Tele-record Productions : Box 71112, New Orleans, Louisiana - 1983 : Chefs The Wong Brothers, Trey Yuen Restaurant, New Orleans
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Serving Size: 1 Serving (157g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 293 | ||
Calories from Fat: 114 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.6g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 757.8mg | 26 % | |
Potassium 188mg | 5 % | |
Total Carbohydrate 26.2g | 8 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 25.6g | ||
Protein 17.7g | 25 % | |
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: 293
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