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🍽️ Crispy Sesame Fish Fingers with Cucumber Salad

573 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• salt
• 1 red onion
• 1 tbsp white wine vinegar
• 1 tsp liquid honey
• pepper
• 4 tbsp rapeseed oil
• 4 sprigs dill
• 300 g haddock fillet
• 3 tbsp spelt wholemeal flour
• 4 tbsp wholemeal breadcrumbs
• 1 tbsp sesame
• 1 egg

Instructions

1. 1. Peel the cucumber.
2. 2. Grate the cucumber into very thin slices.
3. 3. Lightly salt the cucumber slices.
4. 4. Place the cucumbers in a sieve.
5. 5. Let the cucumbers drain for 15 minutes.
6. 6. Peel the onion.
7. 7. Dice the onion finely.
8. 8. Put the onion into a bowl.
9. 9. Add vinegar, honey, salt, and pepper to the bowl.
10. 10. Add half of the oil to the bowl.
11. 11. Stir the mixture well.
12. 12. Take the drained cucumbers out of the sieve.
13. 13. Fold the cucumbers into the onion mixture.
14. 14. Wash the dill.
15. 15. Pat the dill dry.
16. 16. Chop the dill finely.
17. 17. Fold the dill into the cucumber mixture.
18. 18. Rinse the fish.
19. 19. Pat the fish dry.
20. 20. Cut the fish into strips 2 cm wide.
21. 21. Season the fish strips with salt and pepper.
22. 22. Put the flour on a plate.
23. 23. Coat the fish strips in the flour.
24. 24. Put the breadcrumbs on a plate.
25. 25. Add the sesame seeds to the breadcrumbs.
26. 26. Mix the breadcrumbs and sesame seeds well.
27. 27. Whisk the egg in another bowl.
28. 28. Salt the whisked egg.
29. 29. Dip the floured fish pieces through the egg.
30. 30. Coat the fish pieces in the breadcrumb-sesame mixture.
31. 31. Press the breadcrumbs firmly onto the fish.
32. 32. Heat the remaining oil in a non-stick pan.
33. 33. Fry the fish fingers over medium heat.
34. 34. Fry the fish fingers until golden brown on all sides.
35. 35. Place the finished fish fingers on kitchen paper.
36. 36. Let the excess oil drain.
37. 37. Serve the fish fingers with the cucumber salad.

Nutrition per serving

• kcal: 573
• Protein: 39 g · Fett/Fat: 30 g · Carbs: 36 g