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Categories:
potatoes cod fillets flour egg corn flakes lemon vinegar vegetable oil sugar cucumber oil dill lemon wedges
Viewed: 28 - Published at: 9 years agoIngredients
- 1 1/2 pounds potatoes about six medium, peeled
- 1 3/4 pounds cod fillets cut into large chunks
- 1 cup all-purpose flour
- 1 egg
- 4 cups corn flakes crushed
- 4 tablespoons lemon vinegar
- 4 tablespoons vegetable oil
- 1 pinch sugar
- 1 cucumber thinly sliced
- 1 bunch radishes trimmed and thinly sliced
- 3 cups oil for frying
- dill
- lemon wedges
Method
- Cut potatoes into thin slices and spread out on paper towels to dry. Dredge pieces of cod successively in salted flour, beaten egg and crushed cornflakes.
- Whip lemon vinegar and oil in a bowl until thick and frothy, and season with salt, pepper and sugar. Toss the sliced cucumber and radishes in the dressing.
- Heat frying oil until very hot, then fry potatoes until golden brown. Drain on paper towels. Fry cod pieces in the hot oil for 3-5 mins. Serve with portions of cucumber-radish salad. Garnish plates with lemon wedges and chopped dill.
