Crunchy Fish, Wild Rice and String Beans with a Dill Mustard Sauce

Ever thought of mixing breakfast and fried fish together? Well if not, then you definitely have to give this recipe a go for it. It’s all about cornflakes. If you’re looking for an exciting and perfect substitute for breadcrumbs that tastes different and that will just stun your guests! Eat it in combination with wild rice and a dill mustard sauce. This combo sounds real sophisticated to me and it’s not something you eat everyday. Anyways give it a try. Especially on a Friday, cuz everyone knows that Friday is fish day. 😉

Let’s get crunching…

Time: 10 minutes

Ingredients for 2 portions:

  • 400 gr fish fillet (any kind you like)
  • 50 gr cornflakes (unsweetened)
  • 1 egg
  • 1 tbsp sunflower oil
  • 1 cup wild rice mix
  • 300 gr string beans
  • 2 tsp mustard
  • 20 gr butter
  • 1 tbsp all purpose flour
  • 100 ml milk
  • 15 gr dill (or to taste)
  • 1 tbsp homemade vegetable broth (or 1 tsp instant vegetable broth)
  • Salt and pepper to taste


  • 2 cooking pots
  • 1 frying pan
  • 1 rice cooker
  • 2 soup plates
  • 1 chopping board
  • 1 kitchen knife


Start by cooking your rice in your rice cooker. It takes about 25 minutes so always cook your rice first. The rice cooker will keep your rice nice and warm until you’re ready to dine. Then prepare your sauce. Grab a pot and start melting your butter at a high heat. Then add your flour and quickly stir until you get a yellow and sticky creamy liquid. Now lower your stove to a medium low heat and add your milk, vegetable broth, dill and mustard and stir it up well. Don’t forget to try your sauce and add a little more of your ingredients if necessary. Now set your sauce aside and start preparing your fish. Pour your cornflakes into a soup plate and start crunching them up real well so that you have little crumbs. Then crack your egg into your other soup plate and beat it well. Add a dash of salt and pepper. Now get your fish fillets and dip both sides into the egg so you get a full on egg coating. Then do the same with the crumbled cornflakes. Now you should have cornflakes coated fillets. Prepare your string beans by chopping of the ends and boiling them up in water for about 10 minutes. Then heat up your sunflower oil in your pan and fry each side of your fish fillets for about 3 minutes over medium heat. Make sure your don’t burn them like I did (check out the picture :P). Now all your have to do is serve your delicious fishy meal. Lecker smacker!


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