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Add a photoServings: 4
Ingredients
- 1 lb butterfish fillets
- 1/2 c. flour
- 2 Tbsp. margarine
- 2 Tbsp. oil
- 1 x lemon cut in wedges Minced fresh parsley
- 1 Tbsp. minced fresh parsley
- 1 Tbsp. lemon juice
- 1 Tbsp. oil
- 1 x egg
- 1 Tbsp. water
- 1 pch freshly-grnd black pepper
Directions
- Trim the butterfish. Cut at an angle into 1/2-inch slices. Prepare the marinade. Toss fish slices in mix to coat and marinate for 30 min in the refrigerator.
- Beat egg dip ingredients. Put flour on a plate. Remove fish slices from marinade. Dip in egg mix. Dredge in flour.
- Heat oil and margarine in skillet till warm but not smoking. Saute/fry fish 2 to 3 min on each side till brwoned.
- Place fish on a warm serving platter. Garnish with parsley and lemon wedges.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 173g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 234 | 61% |
| Total Fat 26.22g | 33% |
| Saturated Fat 6.02g | 24% |
| Trans Fat 1.31g | |
| Cholesterol 120mg | 40% |
| Sodium 183mg | 8% |
| Potassium 478mg | 14% |
| Total Carbs 13.16g | 4% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.42g | 0% |
| Protein 22.73g | 36% |
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