Crispy fish with summer salad
4 servings
40 minutes
Crispy fish with summer salad is a vibrant combination of tender salmon and cod in a crunchy bread-nut crust with a refreshing salad. This recipe draws from the Italian tradition of preparing fish with light, refreshing sides that are perfect for the warm season. Tender pieces of fish fried to golden perfection pair beautifully with a zesty sauce made from lemon juice, honey, and spices, giving the dish a balance of freshness and depth of flavor. The summer salad with mango, cucumber, bell pepper, and herbs complements the texture and highlights the refreshing nature of the dish. It’s an ideal choice for a light dinner or festive table that brings a sense of Mediterranean harmony and sunny mood.
1
Chop macadamia nuts finely and mix with breadcrumbs. Rinse salmon and cod fillets, dry with paper towels, and cut into 3 cm cubes. Whisk the eggs.
- Macadamia nuts: 70 g
- Breadcrumbs: 4 tablespoons
- Salmon fillet: 300 g
- Cod fillet: 300 g
- Chicken egg: 2 pieces
2
First, coat the fish pieces in flour, then dip them in beaten eggs one by one, and finally coat them in the bread-nut mixture.
- Wheat flour: 4 tablespoons
- Chicken egg: 2 pieces
- Breadcrumbs: 4 tablespoons
3
Heat 4 tablespoons of sunflower oil in a pan and fry the fish pieces until golden brown (no more than 6-8 minutes).
- Vegetable oil: 8 tablespoons
4
Squeeze juice from one half of the lemon and cut the other half into wedges.
- Lemon: 1 piece
5
Mix lemon juice with honey, remaining vegetable oil (4 tablespoons), salt, and ground red pepper.
- Honey: 1 tablespoon
- Vegetable oil: 8 tablespoons
- Salt: to taste
- Ground red pepper: to taste
6
Wash the salad, dry it and tear it into small pieces. Peel the mango, separate the flesh from the pit and cut it into small pieces. Wash the red bell pepper, remove the core and cut it into strips. Wash the green onion, dry it and slice it into thin rings. Wash the cucumber and cut it diagonally into thin slices. Mix all prepared vegetables with half of the dressing.
- Iceberg lettuce: 0.5 piece
- Romano lettuce: 2 pieces
- Mango: 1 piece
- Red sweet pepper: 175 g
- Spring onion: 0.5 bunch
- Cucumbers: 0.5 piece
7
Divide the summer salad and crispy fish onto plates. Drizzle with the remaining dressing, and garnish with lemon wedges and fresh herbs.
- Mixed dried herbs: to taste