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REBECCAROD
Crunchy fish fillet with beetroot salad
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Ingredients
Directions
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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.
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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.
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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.
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Heat the oil and fry the fish fillets around brown in a few minutes.
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Serve the fish with the salad. If necessary, garnish with a lemon wedge and some dill. Delicious with fries.
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Nutrition
515Calories
Sodium0% DV0g
Fat38% DV25g
Protein62% DV31g
Carbs13% DV40g
Fiber0% DV0g
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