Fish Fillet in a Potato Crust
Wrapped in a potato crust, the fish stays moist and keeps all its goodness.
Inna Ryabchenko
Recipe author
Fish Fillet in a Potato Crust
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 25 %
6 g
Fats 21 %
5 g
Carbohydrates 54 %
13 g
135 kcal
GI:
92
/
0
/
8
Cooking method
-
Step 1:
Cut the fish fillet into small pieces and season with salt and pepper.
-
Step 2:
Coarsely grate the potatoes, season with salt, and squeeze out the liquid.
Dredge the fish in flour, then in beaten egg, and pack a coating of potato around each piece.
Fry in a preheated skillet over medium heat until golden.
-
Step 3:
Drain the finished patties on a paper towel to remove excess oil and serve hot.
Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Ground black pepper - 255 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Fish fillet - 204 kcal/100g
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