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Perch Fillets

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)37.261
Energy (kCal)942.692
Carbohydrates (g)50.7938
Total fats (g)72.0868
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Mix flour, paprika, and salt together and set aside. | 2. In a small bowl, blend the egg and the milk. | 3. Heat butter in a large frying pan. | 4. Dip perch fillets in egg wash first and then into the flour mixture. | 5. Carefully place them into the hot butter in the frying pan and brown on both sides. | 6. Remove from the butter and drain on a paper towel to absorb excess butter. | 7. Serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 1 1/2 1/2 - - - -
    paprika 2 tablespoons 38.352 7.3426 1.923 1.7530000000000001
    salt 1/2 teaspoon - - - -
    egg 1 71.5 0.36 6.28 4.755
    milk 1 cup 148.84 11.6632 7.686 7.9788
    butter 1/2 cup 684.0 31.428 21.372 57.6
    lake perch fillet 4 - - - -

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



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