fried fish

Ingredients for 4 servings:

• 200 g rice (long grain rice
• 1 carrot(s)
• 150 g peas, frozen
• salt and pepper
• 1 egg(s)
• 7 tbsp flour
• 10 tbsp milk
• 5 tbsp apple juice
• 1 lemon(s), untreated
• 4 servings of fish fillet(s)
• oil
• 3 tbsp vinegar (white wine vinegar)
• 250 g yogurt (full milk yogurt)
• 150 g sour cream
• 1 pinch(s) of sugar
• 1 small can of corn

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with rice salad

Cook the rice as usual. Finely dice the carrots. Add the peas and carrots to the rice about 5 minutes before the end of the cooking time. Mix the egg with the flour, 5 tablespoons of milk, and apple juice. Season with salt and pepper. Halve the lemon and squeeze the juice from one half. Drizzle the fish with lemon juice. Drain the rice. Mix with 2 tablespoons of oil and vinegar. Mix together the yogurt, 5 tablespoons of milk, sour cream, and 1 tablespoon of lemon juice. Season with salt, pepper, and sugar. Drain the corn and mix it with the sauce into the rice. Let the salad simmer. Heat the oil in a pan. Dip the fish in the batter, fry in the hot oil until golden brown, and serve immediately with the rice salad. Garnish with lemon slices.