Pan-fried white fish with corn salsa

Name: Pan-fried white fish with corn salsa
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 800 g white fish fillet; 60 g flour; 450 g corn kernels; 450 g cherry tomatoes; 100 g onion; 1 pcs chili pepper; 2 pcs garlic; 45 ml lime juice; 1 unit cilantro; 60 ml vegetable oil; 45 g butter; to taste salt; to taste black pepper

Pan-fried flour-dusted white fish served with a salsa made of roasted corn, tomatoes, chili pepper, and herbs.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 626
Protein: 47 g
Fat: 30 g
Carbs: 49 g

Ingredients

for 4 servings

white fish fillet800 g
flour60 g
corn kernels450 g
cherry tomatoes450 g
onion100 g
chili pepper1 pcs
garlic2 pcs
lime juice45 ml
cilantro1 unit
vegetable oil60 ml
butter45 g
saltto taste
black pepperto taste

Method

5 steps

Prepare the salsa: in a preheated pan with a small amount of oil, fry the corn kernels until golden brown.
In a bowl, combine the fried corn, quartered tomatoes, chopped onion, chili pepper, garlic, and cilantro. Add lime juice, salt, and pepper to taste, and mix well.
Rinse the fish fillets, pat dry, and season with salt and pepper. Coat each piece in flour, shaking off any excess.
Heat the vegetable oil and butter in a pan. Add the fish and fry over medium heat until a crispy crust forms on both sides, about 3-4 minutes per side depending on the thickness of the fillet.
Serve the fried fish topped with the prepared vegetable salsa.