Salads

Carrot salad with crispy fish

83
3
600 grams of potatoes
2 tsp turmeric
1 kg carrots
3 tablespoons vinegar
3 tablespoons ginger syrup
00:25 link coriander
3 eggs
200g flour
100 g cornflakes
200g breadcrumbs
4 cod fillets
1 tsp paprika
1 tsp curry
100 ml oil
salt and pepper
1. Clean the carrots and cut them into circles , but not thin. Put them in a pot of boiled water. Add 1/2 tsp turmeric and salt cook carrots 4 minutes. Strain and put them in a bowl . Season to taste them while they are hot with vinegar, ginger syrup , salt and pepper. Add the chopped coriander. Mix well. 2 . Wash potatoes well and remove the black spots on them. Cut them into uniform slices, but not thin. Put them in a pot with water , salt and 1 teaspoon turmeric and boil them for 8 minutes. Strain them , return them to the pot and put them over the top . 3 . 1 Cut the cod fillets or white fish in half, lengthwise. Season to taste every piece of fish with turmeric h Herve pepper and curry . 4 . Beat eggs in a bowl . In a bowl place the flour and mix in another cornflakes and breadcrumbs . Dip fish in flour alternately , eggs and corn flakes with bread crumbs . Fried fish in a well heated pan with oil, about 4 minutes . Fried fish place to drain on kitchen paper. 5 . In dish arrange potatoes on the bottom of the circles , put them on a salad of carrots, and the top put a piece of crispy fish.
Nutritions

Calories
835

Sodium
621mg
25% DV

Fat
45g
69% DV

Protein
26g
52% DV

Carbs
91g
31% DV

Fiber
27g
108% DV