| Cook Time | 20 minutes |
| Servings |
Ingredients
- 900 gram Chinese cabbage
- 1 kg Fish fillet (I have pangasius, but you can take the fish to your liking)
- 180 gram Breadcrumbs
- 100 gram Flour
- Salt to taste
- Sauce (tartar)
- Vegetable oil
Ingredients
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Instructions
- Fillet to defrost.
- Cut into pieces for roasting and salt to taste.
- Roll in flour and fry in a preheated pan with a little oil.
- On both sides until Golden brown.
- Ready fish to lay out in a plate with napkins to soak up excess oil.
- Wash the cabbage.
- And cut in any way convenient for you.
- Add breadcrumbs.
- Send there cabbage and fish, pre-cut into cubes.
- Season with sauce and stir.
- Sauce I cooked so-separately has prepared mayonnaise, then added in him chopped pickled cucumber and a small tuft of dill. The sauce was not too thick due to the fact that I did not squeeze the cucumber and also pureed it with a blender, but quite tasty. The taste of the finished sauce depends on the cucumber, so I recommend taking strong and delicious pickles, and even better pickled.
- Transfer the salad to serving plates and serve.
