Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cornbread | not in our table | 0 |
| Sauce | not in our table | 0 |
| Catfish | 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
- =
- 1/4 cup grated carrots
- 1/4 cup finely chopped green onions
- 2 tablespoons butter or margarine
- 1/2 cup fish fry coating mix
- 1/2 cup cornbread mix
- 1 teaspoon baking powder
- 1 teaspoon creole seasoning
- 1/4 teaspoon ground black pepper
- 1/3 cup milk
- 1 egg, separated
- 1/4 to 1/2 teaspoon hot pepper sauce
- 1 cup cooked rice
- 1/2 pound farm-raised catfish fillets, cooked and flaked
- 1 tablespoon vegetable oil
- =
Directions
Cook carrots and onions in butter in small skillet over medium heat until tender crisp; set aside.
Combine fish fry coating mix, cornbread mix, baking powder, creole seasoning, and black pepper in large bowl.
Blend milk with egg yolk and hot pepper sauce; stir rice, fish, carrot mixture, and milk mixture into dry ingredients. Beat egg white until stiff but not dry. Fold in beaten egg white. Heat oil in large skillet over medium-high heat. Drop batter by 1/4 cup into skillet; flatten