Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Beer | 1/4 cup (60ml) for cooking | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sauce | 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
- =
- 2 lbs Fillet of sole (or any white-fleshed fish)
- 3/4 cup Flour
- 1 tsp Baking powder
- 1/2 tsp Onion powder
- 1/8 tsp White pepper
- 1/2 cup Beer
- 2 Eggs, beaten
- vegetable oil
- tartar sauce
- =
Directions
The batter for this fried fish dish is light and crisp with a delicate beer flavor.
Other fish fillets may be substituted for sole.
Pat fish dry with paper towels.
Cut each piece in half lengthwise.
Combine dry ingredients.
Mix beer with eggs and 2 tbs oil and add to dry ingredients.
Stir just until moistened.
Heat ¼ inch oil in a skillet.
Dip each piece of fish in batter, coating well.
Fry until golden brown on both sides.
Serve with tartar sauce.
Make 6-8 servings.