22 Savoury fish nuggets portions coated in a cripsy tempura batter (minimum)
22 Savoury fish nuggets portions coated in a cripsy tempura batter (minimum)
White Fish [Hake (Merluccius capensis / paradoxus)], Batter [wheat flour (gluten), corn flour, salt, spray dried palm fat (milk proteins, glucose syrup), spice (mustard flour), raising agents (E450, E500), dextrose, thickener (E1422)], Crumb [wheat flour (gluten), salt], Vegetable oil [canola seed], Onion powder, Paprika.
Energy | 845 kJ |
Protein | 11.2g |
Glycaemic Carbohydrate | 15g |
of which total sugar | 2.0g |
Total Fat | 11.0g |
of which Saturated fat | 1.3g |
of which Trans fat | <0.1g |
of which Monounsaturated fat | 6.3g |
of which Polyunsaturated fat | 3.4g |
of which Omega - 6 fatty acids | 2108mg |
of which Omega - 3 fatty acids | 1189mg |
of which ALAa | 912mg |
of which EPAb | 19mg |
of which DHAc | 168mg |
of which DPAd | 91mg |
Cholesterol | 44mg |
Dietary Fibre# | 1.0g |
Total Sodium | 504mg |
Oven Bake: Preheat oven to 200 °C. Place fish nuggets on a baking tray in the centre of the oven and bake for 15–20 minutes. Turn halfway through cooking. The coating should be golden-brown and crisp, and the fish should be fully cooked.
Air Fry: Evenly space the fish nuggets in the frying basket. Cook at 180 °C for approximately 15 minutes. Gently shake halfway through the cooking time. The coating should be golden-brown and crisp, and the fish should be fully cooked.