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Ingredients (2 servings)
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400 g Iglo Polardorsch
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1 Packung Iglo Kartoffelprodukte
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1 Packung Salatherzen aus Österreich
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1 Stk. Avocados genussreif
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Öl zum Braten
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Salz und Pfeffer
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Essig und Öl für das Dressing
Preparation
- Preheat the oven and bake the potato products on a baking sheet according to the package instructions until golden brown and crispy.
- Meanwhile, wash the romaine lettuce hearts, pat dry, and cut into bite-sized pieces. Halve the avocado, remove the pit, dice the flesh, and toss together with the lettuce, vinegar, oil, salt, and pepper.
- Pat the thawed polar cod dry, season with salt and pepper, and fry in a pan with a little hot oil for about 3 to 4 minutes on each side until the fish is cooked through.
- Arrange the fried polar cod on plates along with the crispy potatoes and the fresh avocado salad and serve.
