← All recipes

🍽️ Crispy Fish Fingers with Creamy Mashed Potatoes and Zesty Remoulade

950 kcal · 30 min · 4 servings

Ingredients

• potatoes, starchy 1 kg
• salt pinch
• pickles 2 pcs
• dill, fresh 20 g
• chives, fresh 20 g
• mayonnaise 4 tbsp
• mustard 1 tbsp
• sour cream 4 tbsp
• vinegar 0.5 tbsp
• oil 3 tbsp
• pepper, black ground pinch
• milk 250 ml
• butter 60 g
• fish fingers 600 g

Instructions

1. 1. Peel the potatoes and wash them thoroughly.
2. 2. Cut the peeled potatoes into coarse cubes.
3. 3. Place the potato cubes into a pot.
4. 4. Cover the potatoes with salted water.
5. 5. Bring the water to a boil in a pot.
6. 6. Reduce the heat to medium.
7. 7. Cover the pot with a lid.
8. 8. Cook the potatoes until tender for about 20 to 25 minutes.
9. 9. Wash the pickles and chop them finely.
10. 10. Wash the dill and the chives.
11. 11. Shake the herbs dry.
12. 12. Remove the coarse stems from the dill.
13. 13. Finely chop the dill.
14. 14. Slice the chives into fine rings.
15. 15. Take a bowl for the remoulade.
16. 16. Add the chopped pickles to the bowl.
17. 17. Add the chopped herbs to the bowl.
18. 18. Add mayonnaise to the bowl.
19. 19. Add mustard to the bowl.
20. 20. Add sour cream to the bowl.
21. 21. Add vinegar to the bowl.
22. 22. Add one tablespoon of oil to the bowl.
23. 23. Stir all ingredients until creamy.
24. 24. Take some pickle brine.
25. 25. Add the brine to the remoulade.
26. 26. Season the remoulade with salt.
27. 27. Season the remoulade with pepper.
28. 28. Taste the remoulade and adjust seasoning.
29. 29. Drain the cooked potatoes.
30. 30. Let the potatoes steam dry for a moment.
31. 31. Add milk to the potatoes.
32. 32. Add butter to the potatoes.
33. 33. Mash the potatoes with a potato masher.
34. 34. Process everything into a smooth puree.
35. 35. Season the mashed potatoes with salt.
36. 36. Keep the puree warm.
37. 37. Take a frying pan.
38. 38. Add two tablespoons of oil to the pan.
39. 39. Heat the oil on high heat.
40. 40. Place the fish fingers in the hot pan.
41. 41. Reduce the heat to medium-high.
42. 42. Fry the fish fingers for about 5 minutes.
43. 43. Fry the fish fingers on all sides.
44. 44. Fry the fish fingers until golden brown.
45. 45. Fry the fish fingers until crispy.
46. 46. Take plates for serving.
47. 47. Place the mashed potatoes on the plates.
48. 48. Place the fish fingers on the puree.
49. 49. Add the remoulade.
50. 50. Serve the dish.
51. 51. Enjoy your meal!
52. 52. You can also bake the fish fingers in the oven.
53. 53. Place the fish fingers on a baking sheet.
54. 54. Preheat the oven to 220 degrees Celsius.
55. 55. Set the oven to fan mode.
56. 56. Bake the fish fingers for about 10 minutes.
57. 57. Bake the fish fingers until crispy.

Nutrition per serving

• kcal: 950
• Protein: 42 g · Fett/Fat: 58 g · Carbs: 72 g