Van De Kamp's Fish Fillets Cooking Directions
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- Van de Kamp's Crunchy Fish Fillets
Van de Kamp's Crunchy Fish Fillets from Kroger
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Details
Van de Kamp's® Fish Fillets Crunchy. Golden, breaded, cut from whole fillets. This product is a good source of protein.
Ingredients
Pollock (pollock, Sodium Tripolyphosphate [added To Retain Moisture]), Wheat Flour, Water, Soybean Oil, Enriched Wheat Flour (wheat Flour, Niacin, Ferrous Sulfate, Thiamine Mononitrate, Riboflavin, Folic Acid), Contains Less Than 2% Of The Following: Sugar, Modified Corn Starch, Salt, Yeast, Dextrose, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Garlic Powder, Onion Powder, Spice, Paprika, Monocalcium Phosphate.
Directions
Keep frozen. Cooking instructions: Do not purchase if carton is open or torn. Keep frozen. For food safety and quality, cook to a temperature of 165 degrees F. Cooking directions for conventional oven: 1. Preheat oven to 425 degrees F. Remove fish from plastic pouch before cooking. 2. Place frozen fish in a single layer evenly distributed on a shallow metal baking pan. Place pan on middle oven rack. 3. Bake uncovered 28 to 30 minutes, or until crunchy and browned. Turn fish over halfway through baking. Let stand 3 minutes. Microwave preparation is not recommended. Keep frozen until ready to use. Do not thaw. Do not refreeze. Do not use in toaster oven. Promptly refrigerate any unused cooked fish.
Always refer to the actual package for the most accurate information
Nutrition Facts
| Serving Size 108.00 g | |
| Servings Per Container about 5 | |
| Amount Per Serving | |
| Calories 240 | Calories From Fat 130 |
| % Daily Value | |
| Total Fat 11g | 17% |
| Saturated Fat 2g | 10% |
| Trans Fat 0g | |
| Cholesterol 20mg | 7% |
| Sodium 510mg | 21% |
| Total Carbohydrate 26g | 9% |
| Dietary Fiber 1g | 4% |
| Sugar 1g | |
| Protein 8g | |
| % Daily Values are based on a 2,000 calorie diet | |
Van De Kamp's Fish Fillets Cooking Directions
Source: https://www.burpy.com/kroger/van-de-kamps-crunchy-fish-fillets/product-detail/2015406
Posted by: lloydevizint2002.blogspot.com

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