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Print Recipe
 Chinese Cabbage Salad with Fish Recipe
I made tartar sauce yesterday, it turned out a lot. I was thinking how to use it, and the idea of a salad was born. Having purchased the necessary products, I made this salad today. It turned out delicious and fresh.
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Course Dinner Dishes, Holiday Food Ideas
Cuisine Bulgarian
Keyword Easy, For Beginners
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Defrost the fillets.
    Defrost the fillets.
  2. Cut into pieces for baking and add salt to taste.
    Cut into pieces for baking and add salt to taste.
  3. Roll in flour and fry in a preheated frying pan with a little oil.
    Roll in flour and fry in a preheated frying pan with a little oil.
  4. Fry on both sides until golden brown.
    Fry on both sides until golden brown.
  5. Put the finished fish on a plate with napkins to absorb excess oil.
    Put the finished fish on a plate with napkins to absorb excess oil.
  6. Wash the cabbage.
    Wash the cabbage.
  7. And we cut it in any way convenient for you.
    And we cut it in any way convenient for you.
  8. Add the breadcrumbs.
    Add the breadcrumbs.
  9. Send there cabbage and fish, pre-diced.
    Send there cabbage and fish, pre-diced.
  10. Season with the sauce and stir.
    Season with the sauce and stir.
  11. I made the sauce this way-I made mayonnaise separately, then added finely chopped pickled cucumber and a small bunch of dill to it. The sauce turned out not too thick due to the fact that I did not squeeze the cucumber and also mashed it in a puree with a blender, but it was quite tasty. The taste of the finished sauce depends on the cucumber, so I recommend taking strong and delicious pickled cucumbers, and even better pickled ones.
    I made the sauce this way-I made mayonnaise separately, then added finely chopped pickled cucumber and a small bunch of dill to it. The sauce turned out not too thick due to the fact that I did not squeeze the cucumber and also mashed it in a puree with a blender, but it was quite tasty. The taste of the finished sauce depends on the cucumber, so I recommend taking strong and delicious pickled cucumbers, and even better pickled ones.
  12. Transfer the salad to serving plates and serve to the table.
    Transfer the salad to serving plates and serve to the table.
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