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🍽️ Crispy Fish Fingers with Pea Puree

386 kcal · 30 min · 4 servings

Ingredients

• 400 g Cod fillet (cut into wide strips)
• 1 tsp medium-hot mustard
• Salt
• Pepper
• 50 g Cornflakes
• 2 tbsp Breadcrumbs
• 3 tbsp Flour
• 2 Eggs
• 1 Shallot
• 1 tsp Butter
• 300 g Frozen peas (thawed)
• Oil (for frying)
• Lemon (for garnish)

Instructions

1. 1. Cut the cod into strips about three centimeters wide.
2. 2. Brush the fish fillets thinly with mustard.
3. 3. Season the fillets with salt and pepper.
4. 4. Crumble the corn flakes or grind them finely.
5. 5. Mix the crushed corn flakes in a bowl with the breadcrumbs.
6. 6. Put the flour on a plate.
7. 7. Whisk the eggs well in a shallow soup plate.
8. 8. Turn the fish strips first in the flour.
9. 9. Dip the floured strips into the egg mixture.
10. 10. Press the fish strips into the corn flake mixture.
11. 11. Make sure the fish strips are well coated.
12. 12. Peel the shallot.
13. 13. Dice the shallot finely.
14. 14. Sauté the shallot dice in a pot with the butter.
15. 15. Add the thawed peas.
16. 16. Cover the pot.
17. 17. Let the peas cook over low heat for about five minutes.
18. 18. Season the peas with salt and pepper at the end.
19. 19. Heat oil in a non-stick frying pan.
20. 20. Fry the breaded fish fingers until golden yellow on both sides.
21. 21. Fry the fish fingers for four minutes per side.
22. 22. Garnish the finished dish with lemon slices.

Nutrition per serving

• kcal: 386
• Protein: 29 g · Fett/Fat: 15 g · Carbs: 32 g