Golden Crisp Fish with Salad
ready in 1 hr 5 min.
- For the potato salad
- 1 cup fresh peas
- ⅞ cup natural Yogurt
- 3 tablespoons salad cream
- 7 tablespoons Pickle juice
- 4 cups waxy potatoes (peeled and sliced)
- 1 onion (sliced)
- 0.333 cup gherkins (chopped)
- 3 Apple (cored and chopped)
Blanch the peas in boiling salted water for 3-4 min. Drain and rinse with cold water.
Mix together the yogurt, salad cream and gherkin water and season with salt and ground black pepper. Stir in the potatoes and the remaining ingredients, season to taste and leave to steep.
Drizzle the fish with the lemon juice and season with salt and ground black pepper.
To make the coating, place the cornflakes in a plastic bag and crush with a rolling pin. Pour onto a plate and mix with the chopped parsley. Dust the fish in the flour, drag through the egg and then turn in the cornflakes mixture. If not enough coating sticks to the fish, drag through the egg again and return to the cornflake mixture.
Fry the fish in a pan of hot oil. Remove from the pan and pat dry with kitchen paper. Fry the remaining parsley in the pan and dry with kitchen paper. Season the potato salad and serve on plates along with the fish and the dried parsley.