Crispy Breaded Fish Fresh Salad
A generous salad that marries the golden crunch of breaded fish with the crisp freshness of garden vegetables. The hot-cold contrast and zesty lemon vinaigrette create an irresistible harmony of flavors, perfect for sunny days.
🛒 Ingredients
4 servings
- 21 oz cod (or hake) fillets, cut into 3/4-inch strips
- 1 1/2 cups panko breadcrumbs
- 2 whole eggs
- 1/2 cup all-purpose flour
- 1 tsp smoked paprika
- 1 tsp garlic powder
- Salt and freshly ground black pepper
- 2 cups sunflower oil for frying
- 1 romaine lettuce heart (approx. 7 oz)
- 7 oz cherry tomatoes, halved
- 3.5 oz pitted green olives
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 4 tbsp extra virgin olive oil
- Juice of 2 fresh lemons
- 1 tsp Dijon mustard
- 1 tbsp chopped flat-leaf parsley
Watch the original video
Watch on TikTokDirections
- 1
Prepare the breading station in three shallow bowls: the first with flour seasoned with salt, pepper, and smoked paprika; the second with beaten eggs; the third with panko breadcrumbs mixed with garlic powder.
- 2
Carefully pat the fish strips dry with paper towels—this is essential for a coating that adheres well and stays crispy.
- 3
Bread each strip by passing it successively through the flour (shake off excess), then the beaten egg, and finally the panko breadcrumbs, pressing lightly to ensure it adheres well.
- 4
Heat the sunflower oil in a deep skillet to 347°F. To check the temperature, dip a cube of bread: it should turn golden in 30 seconds.
- 5
Fry the fish strips in small batches for 3 to 4 minutes, turning halfway through, until they reach a beautiful, uniform golden color. Drain on paper towels and lightly salt immediately after frying.
- 6
Prepare the lemon vinaigrette by whisking the juice of 2 lemons with the Dijon mustard in a bowl, then slowly incorporate the olive oil while continuing to whisk. Season with salt and pepper.
- 7
Wash and dry the romaine lettuce, then cut into large strips. In a large salad bowl, combine the lettuce, cherry tomatoes, green olives, and bell pepper strips. Drizzle with half of the vinaigrette and toss gently.
- 8
Arrange the salad on plates, top with the warm breaded fish strips, drizzle with the remaining vinaigrette, and sprinkle with chopped parsley. Serve immediately.
💡 Chef's Tip
Chef's secret: Bread the fish with Japanese panko breadcrumbs rather than standard breadcrumbs—they are lighter and stay crispy much longer, even when in contact with the salad. Most importantly, only salt the fish after frying to prevent it from releasing water and softening the breading.
