John Myers
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Seafood Fried in Olive Oil and Colorful Spring Salad
The perfect seafood fried in olive oil and colorful spring salad recipe with a picture and simple step-by-step instructions.
seafood
- 1 kg Seafood
- 5 tbsp Flour
- 1 piece Lemon
spring salad
- 5 piece Pick salad
- 1 piece Lettuce
- 1 bunch Spring onions
- 10 piece Cherry tomatoes
- 5 piece Radish
sauce
- 10 tbsp Safflower oil
- 5 tbsp Herb vinegar
- 1 tbsp Mustard
- 1 tbsp Maggi
- 3 tbsp Balsamic vinegar
- 1 pinch Salt
- 1 pinch Pepper
seafood
- Place the frozen seafood in a colander and allow to thaw. Rinse under cold water, pat dry and mix with the flour. Fill a deep fryer (or a large saucepan) with olive oil and fry the seafood in the hot oil for about 3 minutes. It is best to divide the seafood into three portions for deep-frying.
spring salad
- Wash the lettuce. Cut the radishes, spring onions and tomatoes into rings and mix with the sauce. Then arrange the salad and the fried seafood side by side on a plate. Squeeze the lemons over the seafood and then garnish the plate with a lemon wedge.
sauce
- Mix all ingredients with the whisk and then season to taste.
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