Tesco 4 Battered Haddock Fillets 500G
One typical fish fillet (121g**)
- Energy1259kJ 302kcal15%
- Fat18.2g26%
- Saturates1.3g7%
- Sugars1.0g1%
- Salt1.0g17%
of the reference intake*
Typical values per 100g: Energy 1040.70kJ (249.40kcal)
Product Description
- 4 Skinless and boneless haddock (Melanogrammus aeglefinus) fillets, formed from pieces of 100% haddock fillet coated in crisp batter.
- Formed from 100% haddock fillet in a light, crispy batter
Information
Ingredients
INGREDIENTS: Haddock (Fish) (52%), Wheat Flour, Water, Rapeseed Oil, Wheat Starch, Salt, Maize Flour, Raising Agents (Disodium Diphosphate, Sodium Bicarbonate, Ammonium Carbonate), Palm Oil, Dextrose, Color (Paprika Extract), Mustard Powder, Yeast Extract, Flavouring, Sunflower Oil, Yeast
Allergy Information
- For allergens, including cereals containing gluten, see ingredients in bold.
Cooking Instructions
Oven from frozen
Temperature: , ,
Instructions: 220°C/Fan 200°C/ Gas 7 25mins Place on a pre-heated baking tray in the centre of a pre-heated oven for 25 minutes. Leave to stand 2 minutes before serving.
Cooking Precautions
- All appliances vary, these are guidelines only.
- Check food is piping hot throughout before serving.
- Remove all packaging.
Number of uses
4
Freezing Guidelines
- Keep Frozen at -18°C or cooler.For best results, cook from frozen.Important: If food has thawed, do not refreeze.
Warnings
- Caution: Although every care has been taken to remove bones, some may remain.Caution: This product contains raw fish.
Name and address
- Tesco Stores Ltd.,
- Welwyn Garden City AL7 1GA,
- U.K.
Net Contents
500g e
Nutrition
| Typical Values | Per 100g | One typical fish fillet (121g**) |
|---|---|---|
| Energy | 1040.70kJ (249.40kcal) | 1259.25kJ (301.77kcal) |
| Fat | 15.00g | 18.15g |
| Saturates | 1.10g | 1.33g |
| Carbohydrate | 16.20g | 19.60g |
| Sugars | .80g | .97g |
| Fibre | 1.00g | 1.21g |
| Protein | 11.90g | 14.40g |
| Salt | .82g | 1.00g |
| *Reference intake of an average adult (8400 kJ / 2000 kcal) | - | - |
Using Product Information
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