3 Pieces Fish With Salad Recipe
3 pieces fish with salad
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Ingredients
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Fried Fish
Side Salad
Dressing
Method
Fried Fish
- 1
Prepare fish
Pat the fish fillets dry with paper towels. If the fillets are thick, slice them horizontally to create even 3/4–1 inch thickness so they cook evenly. Season both sides lightly with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper (reserved from the flour mix).
- 2
Make coating
In a shallow dish combine the flour, cornstarch, smoked paprika, garlic powder, remaining 1/2 teaspoon salt and 3/4 teaspoon black pepper. Mix well so the spices are evenly distributed.
- 3
Dredge fish
Lightly dust each fillet in the seasoned flour mixture, pressing gently so the coating adheres. Shake off excess.
- 4
Heat oil
In a large skillet, add about 1/4 inch of vegetable oil (approximately 1 cup in a 10–12 inch skillet). Heat over medium–medium-high heat until shimmering but not smoking, about 3–4 minutes. To test, sprinkle a pinch of flour into the oil — it should sizzle immediately.
- 5
Fry fish
Carefully place the fillets in the hot oil (do not overcrowd; fry in two batches if needed). Fry until the underside is golden-brown, about 3–4 minutes, then flip and fry the other side 2–3 minutes more, until the fish is cooked through and flakes easily with a fork (internal temperature ~145°F / 63°C). Adjust heat as needed to prevent burning.
- 6
Side Salad
- 7
Combine the mixed salad greens, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and chopped parsley (or dill) in a large bowl. Toss gently to combine.
- 8
Taste and adjust: if you prefer more crunch or volume, add extra cucumber or greens as desired.
Dressing
- 9
Make dressing
In a small bowl or jar whisk together the olive oil, fresh lemon juice, Dijon mustard, honey (if using), salt and black pepper until emulsified. Taste and adjust seasoning or acidity to preference.
- 10
Dress salad
Just before serving, drizzle about half to three-quarters of the dressing over the salad and toss to coat evenly. Reserve the rest of the dressing for the fish or for diners to add more to the salad.