Crispy Cod Fillets with Cabbage Mint Salad

Ingredients

• 300 g white cabbage
• 1 cucumber (or pickled cucumber, about 300 g)
• 500 g Cod fillet
• 3 tbsp Lemon juice
• 1 tbsp flour
• 2 Eggs
• 2 tbsp sunflower oil
• Salt
• Pepper
• 150 ml vegetable stock (glass)
• 1 tbsp coarse mustard
• 1 bunch mint
• butterfat (for frying, or oil)

Instructions

1. 1.

   Clean the cabbage, separate into individual leaves, wash, drain, remove thick leaf strips and cut leaves into 1 cm wide ribbons. Wash the cucumber, halve lengthwise, thoroughly remove seeds and slice flesh into 5 mm thick strips. Cut cod fillets in half or thirds depending on size and drizzle with lemon juice. Place flour in a shallow dish. Beat eggs in another shallow dish.

2. 2.

   Heat oil, sauté cabbage and cucumbers, season with salt and pepper, add lemon juice and pour in two-thirds of the vegetable stock. Cover and cook for about 5 minutes. Whisk mustard with remaining vegetable broth, add to vegetables and taste. Wash mint, shake dry, halve large leaves or cut into strips and fold into the cabbage salad.

3. 3.

   Arrange salad on plates and let cool slightly. Meanwhile pat cod fillets dry, season, dust with flour, coat in egg. Fry in hot butterfat (around 160 °C) until golden yellow. Serve over the cabbage mint salad.