Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
958
Calories
42g
Protein
34g
Fat
118g
Carbs
What these numbers assume — 12 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 |
| Bell Pepper | 1 medium (119g) | 31 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 8 flying fish fillets
- 1 small onion
- 1 small green pepper chopped
- 1 blade chives chopped
- thyme and parsley
- salt and pepper
- few drops of lime juice
- 1 egg beaten
- breadcrumbs
- oil for frying
- 2 limes wedged
Directions
1
Mix the seasoning ingredients and spread over the meaty side of the fish.
2
Leave for about 1 hour. Dip the fish into the beaten egg and then into the breadcrumbs.
3
Fry gently in a little oil for about 10 minutes. Serve with wedged of lime.
4
Category:Barbadian Recipes
5
Category:Barbadian Meat Dishes
Recipe sourced from
fandom