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Caraway Rye Coated Fried Fish Recipe
|Eggs||2 , beaten|
|Caraway rye bread slice||6 , dried and crumbled to make 1/4 cup|
|Dried oregano leaves||1 1⁄2 Tablespoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Fresh water fish||2 1⁄4 Pound, skin removed (About 6 Ounce Each)|
|Vegetable oil||2 Cup (32 tbs)|
|For tomato sauce|
|Tomato sauce||1⁄2 Cup (8 tbs)|
|White wine/Half and half||2 Tablespoon|
Serving size: Complete recipe
Calories 5859 Calories from Fat 4398
% Daily Value*
Total Fat 497 g764%
Saturated Fat 68.9 g344.5%
Trans Fat 0 g
Cholesterol 1116.9 mg372.3%
Sodium 2383.7 mg99.3%
Total Carbohydrates 131 g43.5%
Dietary Fiber 30.5 g122.1%
Sugars 10.8 g
Protein 228 g456.4%
Vitamin A 74% Vitamin C 79%
Calcium 124.4% Iron 181%
*Based on a 2000 Calorie diet
In shallow dish, combine bread crumbs and oregano.
Dip fillets first in egg mixture and then dredge in crumb mixture to coat.
In 12-inch skillet, heat 1/8 inch oil over medium heat.
Fry for 5 to 8 minutes, or until golden brown, turning over once.
Drain on paper-towel-lined plate.
In 8-inch skillet, combine sauce ingredients.
Simmer over medium-low heat for 5 to 7 minutes, or until sauce is hot and slightly reduced.
Spoon sauce over fish.