Crispy Cod Nuggets with Tartar Sauce and Raw Vegetable Salad

Ingredients

• 400 g Cod (Cut into approximately 20 pieces)
• Salt (To season the cod and salad, to taste)
• Black pepper (To taste)
• Lemon juice (A little, to season the fish)
• 100 g Flour (For the breading; estimated quantity as it was not specified in the source)
• 1 Beaten egg (Estimated quantity for coating the pieces twice)
• 120 g Kounafa or breadcrumbs (To achieve a very crispy coating; estimated quantity)
• Cooking oil (For frying the nuggets in very hot oil; the amount absorbed varies. For a lighter version, bake them in the oven.)
• 3 tbsp Mayonnaise (For the sauce)
• 30 g Pickles (Finely chopped; estimated quantity)
• 3 g Dill (Finely chopped; estimated quantity)
• 15 g Green onion (Thinly sliced; estimated quantity)
• Vinegar (A splash)
• 1 tsp Mustard (For the sauce)
• 60 g Baby spinach (For the salad; estimated quantity)
• 150 g Cherry tomatoes (Halved; estimated quantity)
• 50 g Onion (Thinly sliced; estimated quantity)
• 2 g Sumac (For seasoning the salad; estimated quantity)
• 1 tbsp Olive oil (For dressing the salad; estimated quantity)
• 1 tbsp Lemon juice (For dressing the salad; estimated quantity)

Steps

1. 1

   Prepare all the breading components: place the flour in a dish, the beaten egg in a bowl, and the kounafa or breadcrumbs in another dish. If using kounafa, gently loosen it with your fingers so the strands are easy to distribute.

2. 2

   Cut the cod into approximately 20 evenly sized pieces. Season them with salt, pepper, and a little lemon juice.

3. 3

   Dip each piece of cod into the beaten egg, coating it thoroughly.

4. 4

   Then coat each piece with flour, shaking off the excess.

5. 5

   Dip the floured pieces into the beaten egg again.

6. 6

   Finish by gently pressing each piece into the kounafa or breadcrumbs so the coating adheres to all sides.

7. 7

   Heat enough oil in a skillet over medium-high heat. The oil should be very hot before adding the nuggets, but it should not be smoking.

8. 8

   Add the nuggets to the hot oil without overcrowding the skillet. Cook until golden and crispy, then turn them over to brown the other side. Allow approximately 3 to 4 minutes per side, until the fish is opaque and cooked through.

9. 9

   Remove the nuggets and place them on paper towels. For a lighter version, bake them in an oven preheated to 200 °C until the coating is golden and the fish is cooked through.

10. 10

    Prepare the sauce by mixing the mayonnaise, chopped pickles, chopped dill, sliced green onion, vinegar, and mustard.

11. 11

    Season the sauce with salt and pepper, then mix until smooth and flavorful.

12. 12

    Prepare the salad by combining the baby spinach, cherry tomatoes, and sliced onion.

13. 13

    Add the olive oil, lemon juice, sumac, salt, and pepper. Toss gently to coat the vegetables without damaging the baby spinach.

14. 14

    Serve the nuggets with the tartar sauce and salad. You can also place everything in a wrap to make a complete meal, or serve the nuggets on their own with the sauce on the side.

Notes

The recipe makes approximately 20 nuggets. The flour, egg, kounafa or breadcrumbs, and raw vegetables were not given precise quantities in the source; they are estimated for four servings. Baking is suggested as a lighter alternative. Serve immediately to preserve the crispiness.

Nutrition per serving

• dinner
• main course
• fish
• children
• crispy
• fried
• oven option
• tartar sauce