Nantucket Cobb Salad with Fish

You can be as creative as you want with ingredients in making your Cobb Salad. We made a twist to this classic recipe by using fish instead of chicken or turkey. We suggest using Van de Kamp’s® or Mrs. Paul’s® 100% whole fish fillets for a great start to a delicious meal!

Van de Kamp's® and Mrs. Paul's® FEBRUARY 2013

  • Yield: 4 servings
  • Cook time:25 Minutes
  • Prep time:15 Minutes


  • 8 Mrs. Paul’s® Beer Battered Fillets
  • 4 cups torn romaine and /or iceberg lettuce
  • 1 tomato, diced
  • 2 hard-cooked eggs, quartered
  • 2 cups Birds Eye® Green Beans, cooked according to package directions and cooled
  • 4 slices of bacon
  • Creamy-style salad dressing
  • 1/4 cup crumbled blue cheese (optional)


1.  Bake Beer Battered Fish Fillets according to package directions; cut into bite-size chunks.

2.  Meanwhile in a large frying pan over medium heat, fry the bacon about 10 minutes or until crisp; transfer to paper towels to drain.

3.  Arrange lettuce on large serving platter. Top with baked Beer Battered Fillets, tomato, eggs, green beans, and bacon.

4.  Drizzle with your favorite creamy-style dressing. Sprinkle, if desired, with crumbled blue cheese.




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Nantucket Cobb Salad with Fish recipe