Pescado Estilo Baja con Ensalada de Col
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Ingredients
- 600 g cod loins
- 4 tbsp plain flour
- 1 large eggs
- 150 g red cabbage
- 60 ml soured cream
- 1 lime
- 4 tbsp sunflower oil, for frying
Nutrition (per serving)
- Calories
- 339 kcal
- Protein
- 30.9 g
- Carbohydrate
- 9.5 g
- of which sugars
- 2.4 g
- Fat
- 19.3 g
- of which saturates
- 4.1 g
- Fibre
- 1.5 g
- Salt
- 0.40 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cut the cod loins into strips, dust in the plain flour, then dip in the beaten egg and dust again.
- 2
Fry the fish in the sunflower oil for 3-4 minutes until golden and cooked through and the fish flakes easily.
- 3
Toss the shredded red cabbage with the soured cream and a squeeze of lime to make a quick slaw.
- 4
Serve the fish with the slaw alongside.
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