Catfish with Fried Potatoes and Carrots
(1 vote)
(1 vote)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
473
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 473 cal. | (23 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.9 mg | (113 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 31.9 μg | (53 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 3.2 μg | (107 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 1,459 mg | (36 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 124 mg | (41 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 201 mg | |||
| Cholesterol | 245 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Catfish (ready to cook, with skin)
- 600 grams cooked potatoes
- 2 carrots
- 2 shallots
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 2 Tbsps freshly chopped parsley
- 2 Tbsps butter
- 1 tsp peppercorns
- 1 tsp Juniper berries
- parsley (for garnish)
Preparation steps
1.
Rinse catfish, pat dry and cut into strips. Peel, rinse and thinly slice potatoes and carrots. Peel, halve and slice shallots.
2.
In a frying pan, cook potatoes and carrots in hot oil, turning occasionally, until golden brown, about 10 minutes. Season with salt and pepper and stir in parsley. In another pan, cook shallots in melted butter until translucent. Add crushed peppercorns and juniper berries. Add catfish fillets, skin side down, and fry until golden-brown. Turn carefully and continue cooking until fish has cooked through. Season with salt. To serve, place fillets on potatoes and carrots and garnish with parsley leaves if desired.
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