Salad with Kiwi and Cod Fish

Salad with Kiwi and Cod Fish

30 min
Medium
1 serv.
365 g / 1 serv.

Rating

Average rating:—

Description

Original salad with crispy battered cod, fresh vegetables and an unusual honey-mustard dressing.

  1. Thaw the cod fillet, pat dry with a paper towel and cut into small pieces.
  2. Prepare the batter: mix flour, corn starch, baking soda and salt. Pour in sparkling water and stir until the consistency of thick sour cream.
  3. Heat sunflower oil for deep frying in a deep frying pan or saucepan to 180°C.
  4. Dip the fish pieces into the batter and deep-fry until golden brown (about 3-4 minutes). Place on a paper towel.
  5. Cut the zucchini into thin ribbons using a vegetable peeler.
  6. Cut the celery stalks into thin slices.
  7. Peel the kiwi and cut into slices or cubes.
  8. Finely chop the mint leaves.
  9. Prepare the dressing: mix mustard, honey, olive oil, apple cider vinegar and a pinch of salt. Whisk until emulsified.
  10. Assemble the salad: in a bowl, combine the mixed salad leaves, zucchini, celery and mint. Drizzle with half of the dressing and toss.
  11. Place the salad on a plate, top with pieces of battered cod and kiwi slices.
  12. Drizzle with the remaining dressing and sprinkle with crushed roasted peanuts.
416
114 kcal / 100 g
kcal
20.0 g
5.5 g / 100 g
Protein
34.4 g
9.4 g / 100 g
Carbohydrates
23.0 g
6.3 g / 100 g
Fats