Photo: Dana DeVolk
Estimated Nutrition (whole recipe, rough)
1019
Calories
63g
Protein
40g
Fat
100g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sardine | 100g canned drained | 208 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Smelt | not in our table | 0 |
| Squid | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- About 6 cups vegetable or canola oil for frying
- 2 cups all-purpose flour
- 18 fresh smelts or 16 fresh sardines, cleaned, heads removed
- 1 pound medium shrimp, peeled, deveined, and butterflied
- 1 pound sea scallops
- 1 pound fresh small squid, cleaned, bodies sliced into thin rings, tentacles reserved
- Salt and freshly ground black pepper
- 3 lemons, cut into wedges
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes