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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.
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Ingredients
Directions
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Potatoes in little water with salt in 15-20 min.
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Beat in a deep plate of egg.
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In another deep plate mix cornflakes with Mexican spices.
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Roll fish filets through egg and press into corn flakes on both sides.
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Peel avocado and cut into cubes.
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In bowl dressing beat lemon juice, 1 tbsp oil, salt and pepper.
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Rub the avocado cubes and grated carrot with dressing.
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Fry 2 tbsp oil in frying pan.
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Fill fish fillets in 10 min.
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Meanwhile, drain potatoes and crush.
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Stir in so much (warm) milk that the mash is smooth.
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Season with salt and pepper.
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Crunchy fish fillets serve with puree and avocado carrot salad..
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Nutrition
535Calories
Sodium34% DV805mg
Fat25% DV16g
Protein64% DV32g
Carbs22% DV65g
Fiber36% DV9g
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