Salad of cod and fried vegetables

This salad is made with boiled codfish, fried onions and carrots. Served with salad with mayonnaise.

Ingredients

• Cod, fillet - 600 g
• Onion (finely chopped) - 3 pcs.
• Carrots (chopped on a grater) - 3 pcs.
• Mayonnaise - 200 g
• Salt - 1 tsp
• Black peppercorns - 4-5 pcs.
• Bay leaf - 1 pc.
• Vegetable oil - 1 cup
• Water - 45 g

Directions

1. Put the cod fillet in a large shallow frying pan or saucepan, cover with water, add bay leaf and black pepper. Cook over medium heat for about 5-10 minutes, until tender. Then drain the water, let the fish cool down a bit.
2. In a large frying pan, heat 0.5 cups of vegetable oil, pour onions, fry, stirring, until golden brown. Transfer to a plate, set aside.
3. In the same pan, heat the remaining vegetable oil, put the carrots, cook over medium heat, stirring occasionally, for about 10 minutes. Pour in water, cook for another 5-10 minutes, until the liquid evaporates. Set the pan with the carrots aside.
4. Break the cooled fish into small pieces, removing the bones.
5. Put the fish on the bottom of a large serving plate, put the fried onions on top, and carrots on it. Pour cod salad with mayonnaise. Place the cod salad in the refrigerator for 2-3 hours, preferably overnight.