RecipeDB

Source: All Recipes

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	148.8453
Energy (kCal)	833.7524
Carbohydrates (g)	14.7682
Total fats (g)	16.2088
Fatty acids, total saturated 20:0 (g)	0.0015
Fatty acids, total saturated 18:3 undifferentiated (g)	0.3261
Fatty acids, total polyunsaturated 17:1 (g)	0.0060
Fatty acids, total trans-monoenoic (g)	0.0130
Fatty acids, total saturated 20:4 undifferentiated (g)	0.4476
Fatty acids, total saturated 4:0 (g)	0.1850
Fatty acids, total trans (g)	0.0190
Riboflavin (mg)	1.6650
Tocopherol, beta (mg)	0.0050
Lactose (g)	12.3220
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0851
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	1.5416
Tocopherol, delta (mg)	0.0300
Arginine (g)	0.6367
Proline (g)	1.0473
Fatty acids, total polyunsaturated 18:1 t (g)	0.0115
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1905
Adjusted Protein (g)	0.0000
Cystine (g)	0.1856
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	138.7402
Copper, Cu (mg)	1.8281
Maltose (g)	0.0000
Zinc, Zn (mg)	8.3757
Total lipid (fat) (g)	16.2088
Vitamin K (phylloquinone) (g)	5.3271
Cholesterol (mg)	550.4008
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0215
Menaquinone-4 (g)	2.4400
Phytosterols (mg)	2.1160
Folate, total (g)	138.0912
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0110
Vitamin A, IU (IU)	1357.8625
Energy (kcal)	833.7524
Fatty acids, total saturated 16:1 undifferentiated (g)	0.2043
Fatty acids, total saturated 14:1 (g)	0.0039
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.3947
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1564
Sugars, total (g)	12.5217
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0495
Vitamin C, total ascorbic acid (mg)	0.0000
Lutein + zeaxanthin (g)	261.9420
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.2534
Vitamin B-12, added (g)	0.0000
Valine (g)	0.9442
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	171.5753
Fatty acids, total saturated 16:0 (g)	3.7626
Carbohydrate, by difference (g)	14.7682
Vitamin D (IU)	45.8800
Fructose (g)	0.0053
Fluoride, F (g)	1.3366
Aspartic acid (g)	1.3558
Tyrosine (g)	0.6486
Potassium, K (mg)	1986.5705
Fatty acids, total saturated 12:0 (g)	0.1900
Vitamin A, RAE (g)	396.8615
Serine (g)	0.9585
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.7480
Fatty acids, total trans-polyenoic 22:4 (g)	0.0065
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0020
Fatty acids, total saturated 14:0 (g)	0.7555
Histidine (g)	0.3900
Isoleucine (g)	0.7416
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0060
Niacin (mg)	7.7610
Water (g)	787.4300
Fatty acids, total saturated 8:0 (g)	0.1873
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0090
Carotene, beta (g)	24.2100
Sodium, Na (mg)	1126.3810
Iron, Fe (mg)	11.1984
Energy (kJ)	3488.1077
Ash (g)	13.5239
Caffeine (mg)	0.0000
Glycine (g)	0.3774
Fatty acids, total trans-polyenoic (g)	0.0060
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0060
Fatty acids, total saturated 18:2 undifferentiated (g)	1.3107
Fatty acids, total polyunsaturated (g)	2.6103
Vitamin E (alpha-tocopherol) (mg)	4.1197
Sucrose (g)	0.0005
Vitamin B-6 (mg)	0.9955
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1833
Vitamin D (D2 + D3) (g)	1.2440
Vitamin D3 (cholecalciferol) (g)	1.2440
Lysine (g)	1.1058
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0150
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.4600
Starch (g)	0.0000
Pantothenic acid (mg)	1.7088
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0040
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.9507
Folate, food (g)	138.0912
Fatty acids, total saturated 20:1 (g)	0.0135
Fatty acids, total monounsaturated (g)	4.4257
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.7655
Fatty acids, total polyunsaturated 16:1 t (g)	0.0015
Fatty acids, total polyunsaturated 17:0 (g)	0.0110
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0500
Choline, total (mg)	624.0529
Fatty acids, total polyunsaturated 16:1 c (g)	0.0990
Fatty acids, total saturated (g)	7.0092
Vitamin B-12 (g)	8.3430
Calcium, Ca (mg)	1386.6068
Fatty acids, total saturated 10:0 (g)	0.1868
Galactose (g)	0.0034
Tocotrienol, gamma (mg)	0.0050
Alanine (g)	0.6428
Glutamic acid (g)	2.5965
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0005
Carotene, alpha (g)	0.2760
Vitamin E, added (mg)	0.0000
Retinol (g)	393.8005
Leucine (g)	1.2959
Folate, DFE (g)	138.0912
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0060
Fiber, total dietary (g)	0.5911
Tryptophan (g)	0.1824
Threonine (g)	0.6106
Fatty acids, total polyunsaturated 18:1 c (g)	1.7089
Manganese, Mn (mg)	0.3176
Protein (g)	148.8453
Cryptoxanthin, beta (g)	5.0750
Fatty acids, total saturated 18:1 undifferentiated (g)	4.1981
Betaine (mg)	1.8187
Phosphorus, P (mg)	1632.3828
Tocopherol, gamma (mg)	0.4009

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
North American >> US >> US
Dietary Style
Preparation Time
Cooking Time - 25 minutes, Preparation Time - 10 minutes
Source
All Recipes

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes. | 2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C). | 3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels. | 4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels. | 5. Fry the potatoes again for 1 to 2 minutes for added crispness. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	4		peeled cut	-	-	-	-
purpose flour	1	cup		605.2014	0.0	134.6403	3.4
baking powder	1	teaspoon		2.438	1.2742	0.0	0.0
salt	1	teaspoon		-	-	-	-
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
milk	1	cup		148.84	11.6632	7.686	7.9788
egg	1			71.5	0.36	6.28	4.755
vegetable oil	1	quart		-	-	-	-
cod fillet	1 1/2	pounds		605.2014	0.0	134.6403	3.4

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

Cooking in progress....

Classic Fish and Chips