Fish Fry with Seasoned Rice
3-1/2 ounces fish with 1/2 cup rice
- Higher Potassium
- 1 large onion
- 1 cup vegetable oil
- 1 cup white rice, uncooked
- 1/2 teaspoon salt
- 2 cups water
- 1 pound frozen cod fillets
- 1 cup all-purpose white flour
- 1-1/2 teaspoons ground cumin
- 1-1/2 teaspoons black pepper
- 1 teaspoon salt-free herb seasoning blend
- Thaw fish. Dice the onion.
- In a medium-sized pot add 2 teaspoons oil and sauté the onion.
- Once onion is browned, but not burned, add rice, 2 cups water, 1/2 tea spoon cumin and 1/2 teaspoon black pepper.
- Cook covered for about 20 minutes on medium-low heat.
- In a bowl, add flour, 1 teaspoon cumin, 1 teaspoon black pepper and salt-free seasoning and mix well.
- Heat remaining oil in a skillet or fryer. Dry thawed fish with a paper towel to remove all excess water. Dip the fish in the flour mixture and fry in hot oil.
- Serve hot fish with seasoned rice.
- Choose any white fish for this recipe.
- Cumin is a spice known to aid digestion but can be strong if one is not accustomed to consuming it. Adjust amount to your taste
- If desired, accents to the Fish Fry with Seasoned Rice include: white onion soaked in vinegar with black pepper or tahini sauce (2 tablespoons tahini with 1–2 teaspoons white vinegar, black pepper and cumin).
- For a lower protein diet divide fish into 6 portions instead of 4; protein is reduced to 17 grams for the meal.
Submitted by: DaVita renal dietitian Christine from New Jersey.
Nutrients per serving
Protein 26 g
Carbohydrates 55 g
Fat 9 g
Cholesterol 49 mg
Sodium 360 mg
Potassium 618 mg
Phosphorus 316 mg
Calcium 48 mg
Fiber 1.9 g
Kidney and kidney diabetic food choices
- 3 meat
- 3-1/2 starch
- 1/2 vegetable, medium potassium
- 1 fat
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