Crispy cod with rye and lingonberry dressing recipe

• 6 filets of cod (approximately 100g each filet)
• 50 g (1.8oz) whole meal rye flour
• 1 tsp salt
• 50 ml (1.8fl oz) rapeseed oil
• 50 ml (1.8fl oz) 100% lingonberry cordial
• 0.5 small shallot, finely chopped
• 450 g (15.9oz) different type of lettuce leaves (rocket, baby gem, ruby gem, round lettuce)
• 200 g (7.1oz) cucumber
• 200 g (7.1oz) radish, trimmed and sliced
• 250 g (8.8oz) green beans, trimmed and boiled `al dente'
• 300 g (10.6oz) new potatoes, scrubbed, boiled and sliced

1. For the salad: whisk together all the salad dressing ingredients.
2. Mix all lettuce leaves, cucumber and radish in a bowl.
3. Create individual servings by equally dividing the mixture onto 6 plates.
4. Add warm green beans and sliced potatoes to each plate.
5. Sprinkle lingonberry dressing over the salad.
6. For the cod: mix rye flour and salt in a shallow plate.
7. Place each filed of cod individually on the flour and turn around to cover the whole piece with thin layer of flour.
8. Add a little butter and a drop of rapeseed oil on frying pan.
9. Using mixture of butter and oil for getting nice crispy texture and golden colour.
10. Fry two filets at a time on medium heat approximately 2 minutes on each side or until fish is just cooked.

filets of cod, meal rye flour, salt, rapeseed oil, lingonberry cordial, shallot, baby gem, cucumber, green beans, new potatoes

Taken from www.lovefood.com/guide/recipes/15881/crispy-cod-with-rye-and-lingonberry-dressing-recipe (may not work)