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Potato Crusted Snapper

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)362.0939
Energy (kCal)1708.3103
Carbohydrates (g)5.9121
Total fats (g)16.2967
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine buttermilk, garlic and salt and pepper in a shallow dish. | 2. Place the potato flakes in another shallow dish. | 3. Dip fillets in buttermilk mixture, dredge in potato flakes. | 4. Melt the butter in a large nonstick frypan over medium high heat. | 5. Add fish, cook 3 minutes on each side or until golden and fish flakes easily when tested with a fork. | 6. Serve with lemon wedges. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    salt pepper 1 dash 1613.8703 0.0 359.0408 9.0667
    buttermilk 1/2 cup low fat - - - -
    garlic 2 cloves smashed 8.94 1.9836 0.3816 0.03
    potato flake 3/4 cup 1613.8703 0.0 359.0408 9.0667
    red snapper fillet 4 1613.8703 0.0 359.0408 9.0667
    butter 1 tablespoon 85.5 3.9285 2.6715 7.2
    lemon wedge 4 1613.8703 0.0 359.0408 9.0667

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



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