Ingredients Jump to Instructions ↓

  1. 1 small (about 6 ounces) cucumber Salt 5 medium radishes 1 tablespoon(s) all-purpose flour 1/4 teaspoon(s) coarsely ground black pepper 1 (about 1 1/4 pounds) cod fillet , cut into 4 pieces 1 teaspoon(s) salad oil 3 tablespoon(s) mayonnaise 1 teaspoon(s) white wine vinegar

Instructions Jump to Ingredients ↑

  1. Cut cucumber lengthwise in half; with tip of spoon, scrape out seeds. Coarsely chop unpeeled cucumber and place in medium bowl; toss with 1/2 teaspoon salt; set aside. Coarsely chop radishes; set aside. On waxed paper, combine flour, pepper, and 1/4 teaspoon salt. Dip each piece of cod fillet in flour mixture to coat. In nonstick 12-inch skillet over medium-high heat, in hot salad oil, cook cod 10 minutes, turning fish once, until fish flakes easily when tested with a fork. With hand, squeeze cucumber to remove excess liquid. Into bowl with cucumber, stir radishes, mayonnaise, and white wine vinegar. Place cod on 4 dinner plates; top with cucumber sauce.


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