Crisp, tangy, and oh-so-refreshing, this Pickled Cucumber Salad is the perfect side for a sunny lunch or a relaxed dinner at home. And to make it a heartier meal, we’ve paired it with golden, crunchy crumbed fish made using Fogdog’s Premium Gluten Free Breadcrumbs.
The salad’s light, vinegar-sweet dressing balances perfectly with the crisp, buttery crust of the fish, making this combo a winner for weeknight dinners, weekend feasts, or anytime you want a meal that’s fresh, satisfying, and fuss-free.
Ingredients (serves 3-4)
For the salad:
- 2 large cucumbers, thinly sliced
- ½ yellow onion, thinly sliced
- 10 g sea salt
Salad dressing:
- 180 ml white vinegar
- 100 g sugar
- 30 ml cold water
- 15 ml olive oil
- 1 tsp celery seed
- 1 tsp black pepper
Garnish: fresh dill (or parsley)
For the crumbed fish:
- 500 g firm white fish fillets (e.g. snapper, cod, or NZ‑available white fish) — skin removed, patted dry
- 2 eggs, lightly beaten
-
150 g Premium Gluten Free Breadcrumbs (enough to coat the fish)
- A light dusting of our GF Tasty Tempura Batter (or GF flour)
- A pinch of salt & pepper for seasoning fish fillets
- Oil for frying
Instructions
Prep the salad: Thinly slice cucumbers and onion. Lay cucumber slices on paper towels, sprinkle with sea salt, and rest for 20 min to draw out moisture. Meanwhile, whisk together vinegar, sugar, water, oil, celery seed and pepper until sugar dissolves. Add sliced onion to dressing and let sit 15 minutes. Add cucumbers, toss gently, cover and refrigerate for at least 2 hrs. Garnish with dill before serving.
Prepare the fish: Pat fish fillets dry and season lightly with salt and pepper.
Coat the fish: Lightly dust fish with Tasty Tempura Batter. Dip into beaten egg, then press firmly into the gluten‑free breadcrumbs so crumbs adhere. Make sure to coat evenly.
Cook the fish: Heat a good amount of oil in a frying pan over medium heat. Once hot, add fish fillets (don’t crowd the pan), and fry 3–5 min per side (depending on thickness) until crust is golden‑brown and fish is cooked through. Drain on a rack or on paper towels.
Alternative (lighter) method: You can instead bake the crumbed fish – arrange crumbed fillets on an oiled or parchment-lined tray, lightly spray or drizzle with oil, and bake at 200 °C until golden and cooked through (about 12–15 mins, depending on thickness).
Serve: Plate the crumbed fish alongside or on top of the salad. The crisp crumb of the fish and the fresh, tangy cucumber salad complement each other beautifully.