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🍝 Pasta salad with crispy fish sticks

615 kcal · 30 min · 4 servings

Ingredients

• 400 g Fusilli
• Salt
• 4 tbsp Lemon juice
• 2 tbsp white balsamic vinegar
• 4 tbsp Olive oil
• 100 g Arugula
• 250 g Cherry tomatoes
• Pepper (from the mill)
• 150 g Yogurt
• 800 g Fish fillet (e.g. redfish, pollock, plaice)
• Salt
• Pepper (from the mill)
• Chili flakes
• 2 tbsp Lemon juice
• 2 Eggs
• 50 g Flour
• 150 g Breadcrumbs
• Vegetable oil (for frying)

Instructions

1. 1. Cook the pasta in salted water until al dente.
2. 2. Drain the pasta and rinse it with cold water.
3. 3. Mix the pasta with 2 tablespoons of lemon juice, the vinegar, and the oil.
4. 4. Wash the arugula and shake it dry.
5. 5. Add the arugula to the pasta salad.
6. 6. Halve the washed tomatoes.
7. 7. Fold the tomatoes into the salad.
8. 8. Season the salad with salt and pepper.
9. 9. Whisk the yogurt separately with the remaining lemon juice and a pinch of salt.
10. 10. Wash the fish fillets and pat them dry.
11. 11. Cut the fillets into strips of about 2x8 cm.
12. 12. Season the fish strips with salt, pepper, and chili flakes.
13. 13. Drizzle the fish strips with lemon juice.
14. 14. Whisk the eggs in a bowl.
15. 15. Place flour and breadcrumbs on separate plates.
16. 16. Coat the fish strips first in the flour.
17. 17. Dip the floured strips into the eggs.
18. 18. Coat the fish strips finally in the breadcrumbs.
19. 19. Press the coating firmly.
20. 20. Fry the pieces in batches in hot oil (approx. 170°C).
21. 21. Fry the fish sticks for 3-4 minutes until golden brown.
22. 22. Serve the pasta salad on plates.
23. 23. Drizzle the salad with the yogurt sauce.
24. 24. Place the cooked fish sticks on top.
25. 25. Serve the dish.

Nutrition per serving

• kcal: 615
• Protein: 35 g · Fett/Fat: 28 g · Carbs: 55 g