Ingredients Fish in dough, fried
| zander | 192.0 (gram) |
| lemon acid | 0.5 (gram) |
| sunflower oil | 5.0 (gram) |
| parsley | 3.0 (gram) |
| wheat flour, premium | 40.0 (gram) |
| water | 40.0 (gram) |
| chicken egg | 1.0 (piece) |
| cooking fat | 20.0 (gram) |
| Tomato sauce | 75.0 (gram) |
| lemon | 7.0 (gram) |
Method of preparation
Fillets without skin and bones (fish with a bone skeleton) or portioned pieces without skin and cartilage (fish of the sturgeon family) are cut into pieces 1-1 5 cm thick and 5-6 cm long.Then the fish is marinated for 20-30 minutes in vegetable oil mixed with citric acid, salt, ground black pepper and finely chopped parsley. The sifted flour is diluted with warm milk or water at a temperature of 20-30 C, stir so that there are no lumps, add a little vegetable oil, egg yolks, salt and leave on 10-15 minutes for the gluten to swell. Before frying, whipped whites are introduced into the dough and stir. The prepared fish is immersed in the dough with the help of a chef’s needle and fried in fat (deep fat) heated to 180-190 ° C. When on vacation, the fish is placed in the form of a pyramid, next to it are lemon slices. The sauce is served separately. Sauces – tomato, mayonnaise with gherkins.
You can create your own recipe taking into account the loss of vitamins and minerals using the recipe calculator in the application.
Nutritional value and chemical composition.
The table shows the content of nutrients (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams edible part.
| Nutrient | Quantity | Norm** | % of the norm in 100 g | % of the norm in 100 kcal | 100% normal |
| Calorie value | 227 kCal | 1684 kCal | 13.5% | 5.9% | 742 g |
| Proteins | 15.4 g | 76 g | 20.3% | 8.9% | 494 g |
| Fats | 12.3 g | 56 g | 22% | 9.7% | 455 g |
| Carbohydrates | 14.7 g | 219 g | 6.7% | 3% | 1490 g |
| organic acids | 0.7 g | ~ | |||
| Alimentary fiber | 0.4 g | 20 g | 2% | 0.9% | 5000 g |
| Water | 105.6 g | 2273 g | 4.6% | 2% | 2152 g |
| Ash | 1.6 g | ~ | |||
| Vitamins | |||||
| Vitamin A, RE | 200 μg | 900 μg | 22.2% | 9.8% | 450 g |
| Retinol | 0.2 mg | ~ | |||
| Vitamin B1, thiamine | 0.1 mg | 1.5 mg | 6.7% | 3% | 1500 g |
| Vitamin B2, riboflavin | 0.2 mg | 1.8 mg | 11.1% | 4.9% | 900 g |
| Vitamin B4, choline | 46.5 mg | 500 mg | 9.3% | 4.1% | 1075 g |
| Vitamin B5, pantothenic | 0.3 mg | 5 mg | 6% | 2.6% | 1667 g |
| Vitamin B6, pyridoxine | 0.2 mg | 2 mg | 10% | 4.4% | 1000 g |
| Vitamin B9, folate | 16.9 μg | 400 μg | 4.2% | 1.9% | 2367 g |
| Vitamin B12, cobalamin | 0.08 μg | 3 μg | 2.7% | 1.2% | 3750 g |
| Vitamin C, ascorbic | 12.8 mg | 90 mg | 14.2% | 6.3% | 703 g |
| Vitamin D, calciferol | 0.3 μg | 10 μg | 3% | 1.3% | 3333 g |
| Vitamin E, alpha tocopherol, TE | 2.8 mg | 15 mg | 18.7% | 8.2% | 536 g |
| Vitamin H, biotin | 3.4 μg | 50 μg | 6.8% | 3% | 1471 g |
| Vitamin PP, NE | 4.1564 mg | 20 mg | 20.8% | 9.2% | 481 g |
| niacin | 1.6 mg | ~ | |||
| Macronutrients | |||||
| Potassium, K | 349.7 mg | 2500 mg | 14% | 6.2% | 715 g |
| Calcium, Ca | 38.2 mg | 1000 mg | 3.8% | 1.7% | 2618 g |
| Silicon, Si | 0.6 mg | 30 mg | 2% | 0.9% | 5000 g |
| Magnesium, Mg | 25.4 mg | 400 mg | 6.4% | 2.8% | 1575 g |
| Sodium, Na | 44.7 mg | 1300 mg | 3.4% | 1.5% | 2908 g |
| Sulfur, S | 129.1 mg | 1000 mg | 12.9% | 5.7% | 775 g |
| Phosphorus, P | 174.8 mg | 800 mg | 21.9% | 9.6% | 458 g |
| Chlorine, Cl | 54.6 mg | 2300 mg | 2.4% | 1.1% | 4212 g |
| Trace Elements | |||||
| Aluminum, Al | 154.1 μg | ~ | |||
| Bohr, B | 15.1 μg | ~ | |||
| Vanadium, V | 13.5 μg | ~ | |||
| Iron, Fe | 1.3 mg | 18 mg | 7.2% | 3.2% | 1385 g |
| Iodine, I | 27.6 μg | 150 μg | 18.4% | 8.1% | 543 g |
| Cobalt, Co | 11.5 μg | 10 μg | 115% | 50.7% | 87 g |
| Lithium, Li | 0.05 μg | ~ | |||
| Manganese, Mn | 0.1142 mg | 2 mg | 5.7% | 2.5% | 1751 g |
| Copper, Cu | 90.8 μg | 1000 μg | 9.1% | 4% | 1101 g |
| Molybdenum, Mo. | 4.9 μg | 70 μg | 7% | 3.1% | 1429 g |
| Nickel, Ni | 3.4 μg | ~ | |||
| Olovo, Sn | 0.7 μg | ~ | |||
| Rubidium, Rb | 3.6 μg | ~ | |||
| Selenium, Se | 0.8 μg | 55 μg | 1.5% | 0.7% | 6875 g |
| Titan, you | 1.6 μg | ~ | |||
| Fluorine, F | 33.4 μg | 4000 μg | 0.8% | 0.4% | 11976 g |
| Chrome, Cr | 28.4 μg | 50 μg | 56.8% | 25% | 176 g |
| Zinc, Zn | 0.6348 mg | 12 mg | 5.3% | 2.3% | 1890 g |
| Digestible carbohydrates | |||||
| Starch and dextrins | 9.8 g | ~ | |||
| Mono- and disaccharides (sugars) | 3.9 g | max 100 г | |||
| Sterols | |||||
| Cholesterol | 119.3 mg | max 300 mg |
The energy value is 227 kcal.
Fish in dough, fried rich in vitamins and minerals such as: vitamin A – 22,2%, vitamin B2 – 11,1%, vitamin C – 14,2%, vitamin E – 18,7%, vitamin PP – 20,8%, potassium – 14%, phosphorus – 21,9%, iodine – 18,4%, cobalt – 115%, chromium – 56,8%
- Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
- Vitamin B2 participates in redox reactions, enhances the color sensitivity of the visual analyzer and dark adaptation. Insufficient intake of vitamin B2 is accompanied by a violation of the condition of the skin, mucous membranes, impaired light and twilight vision.
- Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
- Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
- Vitamin PP participates in redox reactions of energy metabolism. Insufficient vitamin intake is accompanied by disruption of the normal state of the skin, gastrointestinal tract and nervous system.
- potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
- Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
- Iodine participates in the functioning of the thyroid gland, providing the formation of hormones (thyroxine and triiodothyronine). It is necessary for the growth and differentiation of cells of all tissues of the human body, mitochondrial respiration, regulation of transmembrane sodium and hormone transport. Insufficient intake leads to endemic goiter with hypothyroidism and a slowdown in metabolism, arterial hypotension, growth retardation and mental development in children.
- Cobalt is part of vitamin B12. Activates enzymes of fatty acid metabolism and folic acid metabolism.
- Chrome participates in the regulation of blood glucose levels, enhancing the effect of insulin. Deficiency leads to decreased glucose tolerance.
CALORIES AND CHEMICAL COMPOSITION OF THE RECIPE INGREDIENTS Fish in dough, fried PER 100 g
- 84 kCal
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- 99 kCal
- 34 kCal
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