Korean Fried Fish White

Portions:
4

Serving Size:
1/4 recipe, approximately 4 ounces

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis

Ingredients

  • 1 tablespoon unseasoned rice vinegar
  • 1 teaspoon reduced-sodium soy sauce
  • 1 pound white fish fillets
  • 3 tablespoons all-purpose white flour
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 3 tablespoons sesame oil

Preparation

  1. Combine vinegar with soy sauce in a small bowl. Set aside until ready to serve fish.
  2. Rinse fish and pat dry with a paper towel. Cut each fish fillet into 1-1/2" pieces.
  3. Place flour and pepper in a zip-top bag. Add fish, seal and shake to coat.
  4. In a small bowl, beat eggs lightly.
  5. Heat sesame oil in a large skillet.
  6. Dip each piece of flour-coated fish into beaten eggs to coat. Place in hot oil and fry until golden brown, turning once.
  7. Divide into 4 portions and serve hot. Sprinkle 1 teaspoon vinegar-soy sauce mixture on each portion.

Helpful hints

  • If white fish is unavailable, substitute catfish, cod, orange roughy or tilapia.
  • Drain cooked fish on paper towels to soak up extra oil.
  • Measure vinegar-soy sauce to help keep sodium content low.
  • For a low protein diet, reduce portion to match your meal plan or consult your dietitian.

Nutrients per serving

Calories 273

Protein 26 g

Carbohydrates 4 g

Fat 17 g

Cholesterol 151 mg

Sodium 134 mg

Potassium 400 mg

Phosphorus 359 mg

Calcium 42 mg

Fiber 0.1 g

Renal and renal diabetic food choices

  • 3 meat
  • 2 fat

Carbohydrate choices

0

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