Crispy Breaded Fish with Green Salad

Rinse and drain the lettuce, cut into bite-size pieces and put into a bowl.

• 1 Romaine lettuce (~ 4.2 oz)

Halve the tomatoes, dice the cucumber and add to the bowl.

• 2.6 oz Cherry tomatoes
• ¼ Cucumber (~ 3.9 oz)

Add all ingredients mentioned below to a mason jar. Screw the lid on tightly and shake vigorously until combined.

• 1 ⁠½ tsp Honey
• 1 tsp Yellow mustard
• 2 tsp Balsamic vinegar
• Salt
• Black pepper
• 1 tsp Olive oil

Place the cod in a bowl with lukewarm water. Change the water every minute until the cod is defrosted. Put on a plate and pat dry.

• 8.8 oz Pollock, frozen

Season the fish with salt and pepper.

• Salt
• Black pepper

In a deep dish mix the egg with milk until combined.

• 1 Egg (~ 1.9 oz)
• 1 Tbsp Low fat milk

Put the flour and breadcrumbs onto two separate plates. Place plates in front of you side by side. Arrange in the following order: flour, egg, breadcrumbs.

• 1 ⁠½ Tbsp Flour, all-purpose
• 3 Tbsp Bread crumbs

One at a time, dredge the fish in flour until the surface is covered. Dip into the egg to coat. Allow the excess to drip off for a few seconds, then roll in the breadcrumbs until coated.

Heat half of the oil in a non-stick frying pan over medium heat. Fry the fish from one side until golden brown. Before turning the fish, add the rest of the oil into the pan and fry the other side until golden brown.

• 2 tsp Canola oil

Drizzle the dressing over the salad and toss lightly until coated evenly. Serve alongside your crispy breaded fish.

Enjoy your meal!