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🍽️ Crispy Fish Sticks with Fresh Potato Salad

681 kcal · 30 min · 4 servings

Crispy Fish Sticks with Fresh Potato Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the potatoes under running water.
  2. 2. Place the potatoes in a pot and cover them with salted water.
  3. 3. Bring the water to a boil and cook the potatoes with the lid on for about 20 minutes until they are soft.
  4. 4. Heat about 1 liter of water in a second pot.
  5. 5. Carefully place the eggs into the bubbling water and boil them for about 7 minutes.
  6. 6. Drain the eggs and immediately shock them with cold water so the shell can be easily removed.
  7. 7. Peel the cooled eggs and set them aside.
  8. 8. Cut the onions in half and remove the outer skin.
  9. 9. Dice the onions into small pieces.
  10. 10. Heat the vegetable broth in a pot.
  11. 11. Add two-thirds of the onion cubes to the hot broth and cook them for about 3 minutes.
  12. 12. Let the broth with the onions cool down briefly.
  13. 13. Stir in 2 tablespoons of oil, vinegar, and 2 tablespoons of mustard into the lukewarm broth.
  14. 14. Season the dressing with salt and pepper to taste.
  15. 15. Drain the boiled potatoes.
  16. 16. Peel the still warm potatoes.
  17. 17. Slice the potatoes into thin rounds.
  18. 18. Place the potato slices in a bowl.
  19. 19. Mix the potatoes with the lukewarm dressing.
  20. 20. Let the potato salad marinate for at least 20 minutes.
  21. 21. Dice the boiled eggs into small pieces.
  22. 22. Dice the gherkins (pickles) into small pieces as well.
  23. 23. Thoroughly wash the parsley and chives.
  24. 24. Dry the herbs with a kitchen towel.
  25. 25. Remove any coarse stems from the herbs.
  26. 26. Finely chop the parsley and chives.
  27. 27. Finely chop the capers.
  28. 28. Mix the mayonnaise with the yogurt in a separate bowl.
  29. 29. Add the diced eggs, gherkins, chopped herbs, capers, and the remaining onions to the mayonnaise mixture.
  30. 30. Stir everything well and season the remoulade sauce with mustard, salt, and pepper.
  31. 31. Heat oil in a frying pan over medium heat.
  32. 32. Fry the fish sticks in the pan for about 5 minutes until golden brown.
  33. 33. Place the finished fish sticks on kitchen paper to absorb excess fat.
  34. 34. Plate the fish sticks.
  35. 35. Serve the fish sticks together with the potato salad and remoulade sauce.
  36. 36. Enjoy your meal!

Nutrition per serving