Main Dishes

Crispy Fish Strips and Sauteed Chayote, Carrot, and Cherry Tomato

Name: Crispy Fish Strips and Sauteed Chayote, Carrot, and Cherry Tomato
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Japonaise
Ingredients: 600 g of white fish fillets (cod, haddock, or hake); 2 beaten eggs; 80 g of fine breadcrumbs; 120 g of fine flour; 4 tablespoons of olive oil (for cooking the fish); 1 lemon (juice); Salt and black pepper from the mill; 2 chayotes (chouchous), peeled and cut into 2 cm cubes; 2 medium carrots, peeled and cut into thin slices; 200 g of cherry tomatoes, halved; 2 cloves of garlic, finely chopped; 1 bunch of fresh chives, finely chopped; 1 bunch of fresh flat parsley, finely chopped; 2 tablespoons of olive oil (for the vegetables); Salt and pepper for the vegetables

By Marie Lefebvre · Updated August 23, 2026

Crispy fish strips coated in a golden and crunchy batter, served on a bed of sautéed vegetables flavored with garlic and fresh herbs. A balanced and savory dish that combines the lightness of fish with the sweetness of chayote and the liveliness of cherry tomatoes.

Prep⏱️ 15 min

Cook🔥 10 min

Servings👥 4 servings

Difficulty📊 Easy

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🛒 Ingredients

4 servings

600 g of white fish fillets (cod, haddock, or hake)
2 beaten eggs
80 g of fine breadcrumbs
120 g of fine flour
4 tablespoons of olive oil (for cooking the fish)
1 lemon (juice)
Salt and black pepper from the mill
2 chayotes (chouchous), peeled and cut into 2 cm cubes
2 medium carrots, peeled and cut into thin slices
200 g of cherry tomatoes, halved
2 cloves of garlic, finely chopped
1 bunch of fresh chives, finely chopped
1 bunch of fresh flat parsley, finely chopped
2 tablespoons of olive oil (for the vegetables)
Salt and pepper for the vegetables

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Directions

1
Cut the fish fillets into regular strips about 8 to 10 cm long and 2 cm wide. Season with salt, pepper, and lemon juice. Let marinate for 10 minutes in the fridge.
2
Prepare your batter station: three shallow dishes containing respectively the flour, the beaten eggs seasoned with a pinch of salt, and the breadcrumbs.
3
Bring a large pot of salted water to a boil. Blanch the chayote cubes and carrot slices for 6 to 7 minutes: they should be tender but still slightly crunchy. Drain and reserve.
4
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped garlic for 1 minute until it is golden and fragrant. Add the chayote, carrot, and cherry tomatoes. Sauté over high heat for 3 to 4 minutes, stirring regularly. Season with salt and pepper. Remove from heat and reserve over low heat.
5
Pass each fish strip successively through the flour (shake off excess), then the beaten egg, then the breadcrumbs, pressing gently to ensure the batter adheres well.
6
In a clean skillet, heat 4 tablespoons of olive oil over medium-high heat. When the oil is hot, sauté the fish strips for 2 to 3 minutes on each side until they are golden brown and crispy. Proceed in batches to avoid overcrowding the skillet. Drain on paper towels.
7
Arrange the plates by placing a bed of sautéed vegetables, then top with crispy fish strips. Garnish generously with chopped chives and parsley. Serve immediately with a lemon wedge.

💡 Chef's Tip

For an ultra-crispy batter that doesn't fall off during cooking, make sure to dry your fish strips thoroughly with paper towels before coating them. Moisture is the enemy of batter: the drier the fish, the better the batter adheres and remains crispy until serving.