Salad with sliptong and fried capers

Name: salad with sliptong and fried capers
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 2 el wheat flour; 4 sliptong; 8 el traditional olive oil; 2 el capers big; 2 toe garlic; 2 el lemon juice; 100 g lamb's lettuce melange

Slipe sole baked in olive oil with lamb's lettuce and capers.

Ingredients

Directions

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.