Fried pout with tomato salad

30 min
Type of dish: Fish
Temperature: Hot
Seasonal period: All year
Allergens:
Fish
Fish
Gluten
Gluten
Sulfites
Sulfites
Ingredients for 5 portions
Ingredients for portions/units
Pout 1.25 kg
Sunflower oil 0.5 l
Plain flour 0.1 kg
Salad tomato 0.3 kg
Garlic, bulb 0.5 ud
Vinaigrette sauce 0.038 l
Table salt 3.75 g
See Recipe
Olive oil 0.03 l
Vinegar 0.008 l
Table salt 5.0 g
Elaboration

The following dishes are necessary for this recipe:

  • Tomato and garlic salad.
  • Season, flour and fry in a plenty of hot oil. Once cooked remove the fish onto absorbent paper.

HOW TO SERVE

  • Place the fish on one side of the plate and the salad next to it.
Nutritional information (1 portion)
Energy
360.85
kcal
Carbohydrates
6.19
g
Proteins
22.01
g
Lipids
27.47
g
Fiber 0.76 g
Saturates 3.73 g
Monounsaturated fatty acids 10.39 g
Polyunsaturated fatty acids 12.92 g
Cholesterol 66.13 mg
Calcium 47.51 mg
Iron 1.42 mg
Zinc 0.82 mg
Vitamin A 60.92 ug
Vitamin C 11.58 g
Folic acid 13.32 ug
Salt (Sodium) 875.38 mg
Sugars 1.54 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.