Filter
Reset
Sort ByRelevance
REBECCAROD
Crunchy fish fillet with beetroot salad
Share
Tweet
Pin
Whatsapp
Print
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.
-
50 minSmall dishhalf-to-half minced, egg, bread crumb, milk, Spice meatballs, flour, olive oil, Red pepper, garlic, tomato, White wine, meat broth from tablet, laurel leaf, flat leaf parsley,albondigas
-
25 minMain dishcrumbly potato, fresh peas, unsalted butter, chicken breast, shallot, garlic, chicken broth tablet, boiling water, wheat flour, French mustard, dried tarragon, leeks, semi-skimmed milk,mustard chicken with stewed leek and mixed puree
-
20 minMain dishpasta shells, chicken broth tablet, vegetable stock, olive oil, garlic, mushroom, ham, parsley, garlic sauce,salad of pasta shells with ham and mushrooms
-
30 minMain dishleg ham, butter lettuce, iceberg lettuce, sour apple, curry powder, peanut oil, olive oil, chip off bread, yellow bell pepper, Red pepper, yogurt, sour cream, curry ketchup, Curry sauce,leg ham salad with warm apple and curry dressing
Nutrition
515Calories
Sodium0% DV0g
Fat38% DV25g
Protein62% DV31g
Carbs13% DV40g
Fiber0% DV0g
Loved it