Salad with sliptong and fried capers

Sprinkle the flour on a flat plate. Halve the slip tongues and roll through the flower.

Heat in a large frying pan oil and fry the fish in 4 min. On both sides until golden brown and cooked. Take the fish out of the pan and sprinkle with pepper and salt to taste.

Dab the capers dry. Heat in a pan of oil and deep-fry the capers 1-2 min. Until they open and lightly browned. Finely chop the garlic.

Remove the capers from the pan with a slotted spoon and drain on kitchen paper. Remove the pan from the heat and stir in the garlic.

Add the lemon juice, 1/2 tsp salt and pepper. Divide the lettuce over the plates and place the fish on it. Pour the dressing over the fish and sprinkle the capers over it.