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Categories:
potatoes green beans tomatoes olives eggs flour cornstarch salt cracked black pepper white fish oil lemon wedges
Viewed: 63 - Published at: 6 years agoIngredients
- 10 1/2 ounces baby potatoes sliced
- 7 ounces green beans trimmed
- 7 ounces cherry tomatoes halved
- 2 ounces pitted kalamata olives
- 4 hard-boiled eggs peeled, quartered
- 4 leaves leaf lettuce torn
- 2 tablespoons all-purpose flour
- 2 tablespoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black pepper
- 14 ounces white fish fillets firm
- oil for shallow-frying
- 2 tablespoons French dressing
- lemon wedges to serve
Method
- Cook potato and greens beans in boiling water, separately, until just tender. Drain. Transfer to a large bowl. Add tomatoes, olives, eggs and lettuce. Set aside.
- Meanwhile, combine flour, cornstarch, salt and pepper in a shallow dish. Toss fish lightly in flour mixture, shaking off excess. Heat 1/3 inch of oil in a deep frying pan over medium-high heat. Shallow-fry fish for 2 mins per side, or until golden and cooked to your liking. Drain on paper towels.
- Drizzle dressing over salad. Serve fish with salad and lemon wedges.
