Crunchy fish fillet with beetroot salad

Name: crunchy fish fillet with beetroot salad
Total time: 20 min
Yield: 4
Ingredients: 1 egg; 50 gram bread crumbs; 75 gram cornflakes; 50 gram flour; 500 gram fish fillet; 100 milliliters oil; 400 gram cooked beet for the salad; 100 gram sweet pickle for the salad; 1 little onion for the salad; 1 teaspoon dried dill for the salad; 2 tablespoon mayonnaise for the salad; 1 tablespoon Red wine vinegar for the salad; 1 lemon for the salad; fresh dill for the salad

Ingredients

Directions

Beat the egg in a deep plate with salt and pepper. Mix the breadcrumbs and cornflakes in another deep plate and spoon the flour into a third plate.
Sprinkle the fish fillets around with salt and pepper and swirl them through the flour. Then pass them lightly through the egg and finally roll them through the cornflakes. Press the layer well and place the fillets covered in the refrigerator.
Mix the beets and pickles with the onion and dill. Stir in the mayonnaise with the vinegar and scoop the dressing through the beets. Season the beet salad with salt and pepper.
Heat the oil and fry the fish fillets around brown in a few minutes.
Serve the fish with the salad. If necessary, garnish with a lemon wedge and some dill. Delicious with fries.