Crispy cod with rye and lingonberry dressing recipe
"I love patting fish filets lightly with rye flour before frying. This is a very typical way of frying fish in Finland. We usually use perch or herring. I use cod here and the result is a wonderfully crispy texture at the top and a soft, moist fish on the inside. I serve the filets with fresh garden salad and new potatoes. Lingonberry dressing adds colour and tanginess to the dish."
Ingredients
For the dressing- 50 ml rapeseed oil
- 50 ml 100% lingonberry cordial
- 0.5 small shallot, finely chopped
- 450 g different type of lettuce leaves (rocket, baby gem, ruby gem, round lettuce)
- 200 g cucumber
- 200 g radish, trimmed and sliced
- 250 g green beans, trimmed and boiled `al dente'
- 300 g new potatoes, scrubbed, boiled and sliced
- 6 filets of cod (approximately 100g each filet)
- 50 g whole meal rye flour
- 1 tsp salt
Details
- Cuisine: Norwegian
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 25 mins
- Serves: 6
Step-by-step
- For the salad: whisk together all the salad dressing ingredients. Mix all lettuce leaves, cucumber and radish in a bowl. Create individual servings by equally dividing the mixture onto 6 plates. Add warm green beans and sliced potatoes to each plate. Sprinkle lingonberry dressing over the salad.
- For the cod: mix rye flour and salt in a shallow plate. Place each filed of cod individually on the flour and turn around to cover the whole piece with thin layer of flour.
- Add a little butter and a drop of rapeseed oil on frying pan. Using mixture of butter and oil for getting nice crispy texture and golden colour. Fry two filets at a time on medium heat approximately 2 minutes on each side or until fish is just cooked.
For more of Miisa's Nordic Bakery recipes, take a look at the Nordic Bakery Cookbook (Publisher Ryland Peters & Small, RRP £16.99)
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