Fried Carp
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 25 min.
Ready in
Calories:
567
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 567 cal. | (27 %) | ||
| Protein | 61 g | (62 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.1 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 6.9 mg | (58 %) | ||
| Vitamin K | 25.6 μg | (43 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 18 mg | (150 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 33.1 μg | (74 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 1,328 mg | (33 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 176 mg | (59 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 470 mg | |||
| Cholesterol | 334 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Carp (each about 200 grams)
- ½ lemon (juice)
- salt
- peppers
- 2 Tbsps Pastry flour
- 2 eggs
- 100 grams Bread flour (can be substituted with breadcrumbs)
- 2 Tbsps freshly chopped parsley
- 3 Tbsps vegetable oil
Preparation steps
1.
Rinse carp, pat dry and sprinkle with lemon juice. Season with salt and pepper and coat with flour. Beat eggs in a deep dish. Dip carp in eggs. Mix bread flour (or breadcrumbs) with parsley, coat carp, shaking off excess flour if necessary. Heat oil in a pan and cook carp on low heat for 4-5 minutes on each side or until golden brown.
2.
Drain carp on paper, serve.
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