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🍽️ Crispy Cod on Creamy Potato Salad

525 kcal · 30 min · 4 servings

Crispy Cod on Creamy Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thaw the cod fillets overnight in the refrigerator.
  2. 2. Wash the potatoes thoroughly.
  3. 3. Place the potatoes in a pot with salted water.
  4. 4. Bring the water to a boil.
  5. 5. Cook the potatoes over medium heat for about 20 to 25 minutes until tender.
  6. 6. Bring water to a boil in a second pot.
  7. 7. Boil the eggs for about 10 minutes until hard-boiled.
  8. 8. Drain the water from the eggs.
  9. 9. Rinse the eggs with cold water to make peeling easier.
  10. 10. Wash the carrots and celery stalks.
  11. 11. Peel the carrots and celery if necessary.
  12. 12. Trim the ends off the vegetables.
  13. 13. Cut the vegetables into pieces about 1 cm in size.
  14. 14. Bring vegetable broth to a boil in a pot.
  15. 15. Cook the vegetables in the broth for about 8 to 10 minutes until soft.
  16. 16. Drain the vegetables.
  17. 17. Reserve the vegetable broth.
  18. 18. Drain the potatoes.
  19. 19. Let the potatoes steam and cool down slightly.
  20. 20. Peel the cooled eggs.
  21. 21. Peel the cooled potatoes.
  22. 22. Cut the eggs into quarters.
  23. 23. Slice the potatoes.
  24. 24. Drain the gherkins.
  25. 25. Dice the gherkins finely.
  26. 26. Halve the onion.
  27. 27. Peel the onion.
  28. 28. Dice the onion.
  29. 29. Peel the apple.
  30. 30. Core the apple.
  31. 31. Cut the apple into small pieces.
  32. 32. Wash the parsley.
  33. 33. Shake the parsley dry.
  34. 34. Strip the parsley leaves from the stems.
  35. 35. Chop the parsley leaves.
  36. 36. Place the parsley in a bowl.
  37. 37. Add mayonnaise to the bowl.
  38. 38. Add 2 to 3 tablespoons of gherkin water to the bowl.
  39. 39. Add 2 to 3 tablespoons of the reserved vegetable broth to the bowl.
  40. 40. Season the sauce with salt.
  41. 41. Season the sauce with pepper.
  42. 42. Season the sauce with sugar.
  43. 43. Mix the sauce well.
  44. 44. Add the sliced eggs to the dressing.
  45. 45. Add the sliced potatoes to the dressing.
  46. 46. Add the cut vegetables to the dressing.
  47. 47. Add the diced gherkins to the dressing.
  48. 48. Add the diced onion to the dressing.
  49. 49. Add the apple pieces to the dressing.
  50. 50. Mix all salad ingredients with the dressing.
  51. 51. Let the salad chill covered.
  52. 52. Place the flour on a flat plate.
  53. 53. Crack an egg into a deep plate.
  54. 54. Lightly whisk the egg.
  55. 55. Place the breadcrumbs in another deep plate.
  56. 56. Wash the cod fillets.
  57. 57. Pat the cod fillets dry.
  58. 58. Cut the cod fillets into 4 pieces.
  59. 59. Season the fish pieces with salt.
  60. 60. Season the fish pieces with pepper.
  61. 61. Coat the fish pieces in the flour.
  62. 62. Shake off excess flour from the fish.
  63. 63. Coat the fish pieces in the beaten egg.
  64. 64. Coat the fish pieces in the breadcrumbs.
  65. 65. Press the coating lightly.
  66. 66. Heat oil in a pan over medium heat.
  67. 67. Fry the fish on one side for about 3 to 4 minutes until golden brown.
  68. 68. Fry the fish on the other side for about 3 to 4 minutes until golden brown.
  69. 69. Let the fish drain briefly on kitchen paper.
  70. 70. Taste the salad again before serving.
  71. 71. Wash the lemon.
  72. 72. Cut the lemon into quarters.
  73. 73. Plate the potato salad.
  74. 74. Place the fried cod on the salad.
  75. 75. Serve the lemon quarters on the side.

Nutrition per serving