John Myers
Contents
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Ingredients
For the salad
- 2 piece Eggs (M)
- Some cream
- Grated zest of 1/2 lemon
- 70 g Hearty oat flakes
- 3 tbsp Breadcrumbs (best made with stale rolls)
- 4 tbsp Double-Handle flour (Viennese semolina)
- Fat for frying
- 0,5 head Lettuce or romaine lettuce
- 5 piece Radish
- 4 tbsp White balsamic vinegar
- 3 tbsp Extra virgin olive oil
- Salt, sugar
Instructions
- Wash the fish fillet and pat dry, season with salt and pepper. Beat the eggs with cream and grated lemon zest. Mix the oatmeal with the breadcrumbs and place on a plate. Heat the fat in a coated pan. Turn the fish first in the flour and then in the quenched egg, press down the oatmeal batter. Put the fish in the hot fat and fry for about 3-5 minutes on each side until golden brown. Remove and let drain briefly on paper towels.
- In the meantime, clean the lettuce and pluck it a little smaller, rinse and drain. Clean and wash the radishes and cut into fine slices. Mix well the balsamic vinegar with olive oil, salt and sugar. Add the prepared lettuce and radish slices to the marinade and mix well.
- Arrange the fish fillet with salad on plates and serve.
- Tip 4: If you like, you can also fry steamed vegetables, e.g. zucchini or fennel vegetables, instead of salad and serve them with the fish.
