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.
-
30 minMain dishpotatoes, baking flour, Hamburger, olive oil, onion, garlic, rosemary,vega burgers with potatoes and cauliflower
-
20 minMain dishchicken breast, bluefin cheese, olive oil, potato slices, dried thyme, Broccoli,chicken rolls with blue cheese
-
17 minMain dishmedium sized egg, stir fry sauce sweet and sour, turkey fillet, Chinese wok vegetable coal and sugarsnaps, chicken broth tablet, water, peanut oil, thick noodles,asian sweet and sour noodle soup
-
25 minMain dishrib chops, olive oil, dried oregano, A-parts, celery, apples,chop with apple and oregano
Nutrition
515Calories
Sodium0% DV0g
Fat38% DV25g
Protein62% DV31g
Carbs13% DV40g
Fiber0% DV0g
Loved it