Crispy Fish Strips and Sauteed Vegetables with Chayote
A healthy, flavorful dish ready in under 30 minutes, perfect for a light and balanced dinner.
🛒 Ingredients
2 servings
- 300 g of white fish fillets (cod, haddock or pollock)
- 1 egg
- 4 tablespoons of all-purpose flour
- 6 tablespoons of fine breadcrumbs
- Olive oil or frying oil (for cooking)
- Salt and freshly ground black pepper
- Juice of 1/2 lemon
- 1 medium chayote (chocho) - approximately 300 g
- 1 medium carrot
- 100 g of cherry tomatoes
- 1 bunch of fresh chives and parsley (cheiro-verde)
- 1 clove of garlic
- 1 tablespoon of olive oil (for vegetables)
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Directions
- 1
Cut the fish fillets into strips about 2 cm wide. Season with salt, pepper, and lemon juice. Let marinate for 5 minutes while preparing the vegetables.
- 2
Peel the chayote, remove the central core, and cut it into 1.5 cm cubes. Peel the carrot and cut it into 5 mm slices. Cut the cherry tomatoes in half. Finely chop the garlic, chives, and parsley.
- 3
Bring a pot of salted water to a boil. Blanch the chayote cubes and carrot slices for 5-7 minutes: they should remain tender but slightly crunchy. Drain carefully.
- 4
In a pan, heat a tablespoon of olive oil over medium heat. Sauté the chopped garlic for 1 minute without browning. Add the blanched chayote and carrot, then the cherry tomatoes. Stir-fry everything for 3-4 minutes while stirring. Season with salt and pepper. Set aside to keep warm.
- 5
Prepare three shallow dishes: one with flour, one with lightly beaten egg seasoned with a pinch of salt, and one with breadcrumbs. Coat each fish strip by passing it through the flour (shake off excess), then the egg, and finally the breadcrumbs, pressing gently to ensure adhesion.
- 6
Heat a pan with 3-4 tablespoons of oil over high heat. When the oil is hot, fry the coated fish strips for 2-3 minutes on each side until golden brown and crispy. Drain on paper towels.
- 7
Arrange the sautéed vegetables harmoniously in the plates, place the crispy fish strips on top or beside them. Garnish generously with chopped chives and parsley just before serving. Serve with a lemon wedge.
💡 Chef's Tip
For an ultra-crispy coating that doesn't fall off during cooking, make sure to dry the fish strips thoroughly with paper towels before coating, and ensure the oil is hot enough before frying - a breadcrumb dropped into the oil should immediately start crackling.
