Filter
Reset
Sort ByRelevance
Carol Reese Hardbarger
Crispy fish with avocado carrot salad
A tasty recipe. The main course contains the following ingredients: fish, crumbled potatoes (peeled and cut to pieces), egg, cornflakes (crumbled), Mexican herbs, coalfish fillet ((frozen), thawed), avocado, lemon juice, oil, winter carrot (coarsely grated) and milk.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Potatoes in little water with salt in 15-20 min.
-
Beat in a deep plate of egg.
-
In another deep plate mix cornflakes with Mexican spices.
-
Roll fish filets through egg and press into corn flakes on both sides.
-
Peel avocado and cut into cubes.
-
In bowl dressing beat lemon juice, 1 tbsp oil, salt and pepper.
-
Rub the avocado cubes and grated carrot with dressing.
-
Fry 2 tbsp oil in frying pan.
-
Fill fish fillets in 10 min.
-
Meanwhile, drain potatoes and crush.
-
Stir in so much (warm) milk that the mash is smooth.
-
Season with salt and pepper.
-
Crunchy fish fillets serve with puree and avocado carrot salad..
Blogs that might be interesting
-
15 minMain dishsprouts, onion, garlic, traditional olive oil, Bettine Blanc goat cheese 58, unroasted unsalted nut mix natural, mix for mashed potatoes, dried nutmeg, cinnamon,stew of Brussels sprouts and goat's cheese -
40 minMain dishchicken breast, smoked bacon, baby potatoes, traditional olive oil, cucumber, tomato, Greek yoghurt,chicken in bacon with oven bells -
90 minMain dishonions, oil, lamb, fresh ginger root, garlic, chili pepper, mild Indian curry paste, Spinach, Red pepper, Red pepper, fresh coriander, lemon juice,lamb with spinach -
30 minMain dishrib chops, lemon, ricotta, olive oil, bread-crumbs, Parmesan cheese, flat leaf parsley,rib chop with lemon ricotta
Nutrition
535Calories
Sodium34% DV805mg
Fat25% DV16g
Protein64% DV32g
Carbs22% DV65g
Fiber36% DV9g
Loved it