← Toutes les recettes

🍽️ Crispy Pollock with Fresh Cucumber-Dill Salad

450 kcal · 30 min · 4 portions

Ingrédients

• pollack fillet, frozen 600 g
• cucumbers 1 pc.
• dill, fresh 20 g
• lemons 1 pc.
• yogurt, plain 100 g
• sunflower oil 4 tbsp
• salt pinch
• pepper, black ground pinch
• sugar 1 tsp
• wheat flour, Type 405 2 tbsp
• breadcrumbs 6 tbsp
• eggs 1 pc.

Préparation

1. 1. Thaw the pollock fillet preferably overnight in the refrigerator.
2. 2. Peel the cucumber and slice it very thinly.
3. 3. Wash the dill and pat it dry with a kitchen towel.
4. 4. Pluck the fine dill tips and chop them finely.
5. 5. Cut the lemon in half.
6. 6. Squeeze the juice from the lemon into a small bowl.
7. 7. Take a large bowl and add the yogurt.
8. 8. Add one tablespoon of oil to the yogurt.
9. 9. Season the yogurt mixture with salt.
10. 10. Season the yogurt mixture with pepper.
11. 11. Add one tablespoon of lemon juice to the yogurt mixture.
12. 12. Add a little sugar to the yogurt mixture.
13. 13. Mix the yogurt mixture well with a spoon.
14. 14. Add the cucumber slices to the yogurt mixture.
15. 15. Cover the bowl with a lid or cling film.
16. 16. Place the bowl with the salad in the refrigerator.
17. 17. Rinse the thawed pollock fillet under cold water.
18. 18. Pat the pollock dry with kitchen paper.
19. 19. Cut the pollock into strips about three centimeters wide.
20. 20. Take a deep plate and spread flour on it.
21. 21. Take a second deep plate and spread breadcrumbs on it.
22. 22. Crack the egg into a bowl.
23. 23. Place the beaten egg on a third plate.
24. 24. Season the pollock strips with salt.
25. 25. Season the pollock strips with pepper.
26. 26. Coat the pollock strips in flour one by one.
27. 27. Coat the pollock strips in the egg one by one.
28. 28. Coat the pollock strips in the breadcrumbs one by one.
29. 29. Press the coating on the fish lightly.
30. 30. Take a pan and add three tablespoons of oil.
31. 31. Heat the oil in the pan over high heat.
32. 32. Fry the breaded fish for about five to seven minutes.
33. 33. Fry the fish until it is golden brown.
34. 34. Place the finished fish on kitchen paper.
35. 35. Let the fish drain briefly.
36. 36. Take the salad out of the refrigerator.
37. 37. Serve the fish together with the cucumber salad.

Nutrition par portion

• kcal: 450
• Protein: 34 g · Fett/Fat: 26 g · Carbs: 22 g