Fried Fish Salad with Soy Sauce Dressing

This crispy deep-fried cod warm salad has the perfect combination of flavour and texture. Also, the refreshing soy sauce dressing adds brightness to the dish.


Serves: 2

  • 200g cod fillets
  • 3 tbsp corn flour
  • salt and pepper
  • oil for deep-frying
  • 100g mooli (daikon) radish
  • 1 carrot
  • 1/4 red onion
  • 40g wild rocket

For soy sauce dressing

  • 3 tbsp light soy sauce
  • 3 tbsp virgin olive oil
  • 3 tbsp rice vinegar
  • 1 tbsp fresh lemon juice
  • 1 tsp honey


  1. Julienne the radish and carrot. Slice the red onion very thinly.
  2. Cut the cod fillets into bite sized pieces, season with salt and pepper. Coat them with the corn flour.
  3. Heat the oil to 350F/180C, and deep fry the cod until light golden and crispy. Drain on kitchen paper.
  4. Place the rocket, mooli, carrot and red onion on a plate, arrange the deep-fried cod on the top and pour the dressing over the cod and salad.