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Pan-Fried Flounder With Potatoes in Parsley

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)181.618
Energy (kCal)1482.2491
Carbohydrates (g)36.7176
Total fats (g)68.8984
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil the potatoes in a large pot of salted water until tender,about 15 to 20 minutes, then drain. Once they are cool enough to handle, peel them. | 2. Rinse the fish in cold water, then coat each one in the flour, patting off the excess. | 3. Melt 5 tablespoons of the butter in a skillet and pan-fry the fish for 5 minutes on each side, or until crisp and golden. | 4. Keep the cooked fish warm while you cook the remainder. | 5. Melt the remaining butter in a non-stick skillet. | 6. Add the potatoes and let them sauté a little before adding the parsley. Season with salt and pepper. | 7. Serve immediately with the potatoes, sliced lemon, and dill sprigs. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    fingerling potato 1 3/4 706.0683 0.0 157.0804 3.9667
    salt pepper 706.0683 0.0 157.0804 3.9667
    flounder fillet 4 706.0683 0.0 157.0804 3.9667
    purpose flour 1 cup 706.0683 0.0 157.0804 3.9667
    butter 9 tablespoons 769.5 35.3565 24.0435 64.8
    parsley 1/4 cup minced 5.4 0.9495 0.4455 0.1185
    lemon 1 sliced 1.2808 0.4116 0.0486 0.0132
    dill sprig 706.0683 0.0 157.0804 3.9667

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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