Cod in Hazelnut Panko Coating on Potato Salad.

5 from 7 votes
Total Time 1 hr 40 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 102 kcal


  • 4 cod fillet

Spice up :

  • salt coarse
  • black pepper from the mill

Breading :

  • 1 egg whisked
  • 200 g panko flour
  • 200 g sliced ​​hazelnuts

Roast meat :

  • 2 tbsp Palmine soft

Dice :

  • 1 kg Potato
  • 1.5 L salted water

Rolled :

  • 1 Paprika red
  • 1 chicory
  • 4 Spring onion fresh

Sway :

  • 1 pc butter

Marinade :

  • 4 tbsp Meatsoup
  • 2 tbsp Vinegar
  • 2 tbsp Extra virgin olive oil
  • 1 pinch Freshly grated nutmeg
  • salt coarse

Decoration :

  • 100 g Lamb's lettuce
  • yoghurt dressing

For the fish!

  • lemon juice


Prepare :

  • Slice the hazelnuts.

Vegetables :

  • Clean the paprika, chicory + spring onion, cut into small pieces, wash and drain.

Potatoes :

  • Peel the potatoes, cut them into cubes, wash them in salted water, drain them.

Fish :

  • Season, turn in egg and bread in panko - hazelnut mix. Fry in Palmin at medium temperature.

Vegetables :

  • Briefly toss in butter, then transfer to a salad bowl. Add the potatoes and season the marinade.

Salad :

  • Clean, wash and drain the lamb's lettuce.


  • Place the fish on the plates and arrange the potato salad in front of it. Place the lamb's lettuce at the ends and pour the yoghurt dressing (ready-made product) over it.

Lemon juice:

  • Serve the juice with the fish. Alternatively, place lemon wedges on top of the fish.


Serving: 100gCalories: 102kcalCarbohydrates: 9.8gProtein: 2.2gFat: 6g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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