3 Pieces Fish With Rice And Salad Recipe

Rinse and cook rice

Rinse 1 cup long-grain white rice under cold water until the water runs mostly clear to remove excess starch.

In a medium saucepan, combine the rinsed rice, 2 cups water, 1 tablespoon butter or oil, and 1/2 teaspoon salt. Bring to a gentle boil over high heat.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes without lifting the lid. After 15 minutes, remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Prepare fish

Pat the 3 fish fillets dry with paper towels. If fillets are large, cut each into a single serving-sized piece. Season both sides lightly with 1/2 teaspoon of the salt and 1/4 teaspoon black pepper (from the listed amounts).

Set up dredging station

In a shallow bowl, whisk together 3 tablespoons all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, and the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. In a second shallow bowl, beat 1 egg with 2 tablespoons milk or water.

Heat 3/4 cup vegetable oil in a large skillet over medium-high heat until shimmering (about 350°F / a drop of batter sizzles).

One at a time, dredge each fillet in the seasoned flour mixture, shake off excess, then dip into the egg wash, and finally press again into the flour mixture to form an even coating.

Carefully place the coated fillets into the hot oil. Fry for 3-4 minutes per side, depending on thickness, until golden brown and the fish flakes easily with a fork (internal temperature 145°F). Do not overcrowd the pan; fry in batches if necessary.

Transfer cooked fillets to a paper towel-lined plate to drain. Keep warm in a low oven (200°F) while finishing the remaining fillets. Serve with lemon wedges if using.

Assemble salad

While the rice cooks and fish fries, prepare the salad. Slice 1/2 cucumber into thin rounds, dice 1 tomato, and thinly slice 1/4 red onion.

In a salad bowl combine 2 cups mixed salad greens, the sliced cucumber, diced tomato, and sliced red onion.

In a small bowl whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice or vinegar, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour dressing over salad and toss gently to combine. Serve immediately.