Crispy cod with rye and lingonberry dressing recipe

Name: Crispy cod with rye and lingonberry dressing recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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.

258

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Crispy cod with rye and lingonberry dressing recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!