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🍽️ Crispy Fish Fingers with Sweet Potato Fries and Tartar Dip

806 kcal · 30 min · 4 servings

Ingredients

• Sweet potatoes 4 pcs
• Potato starch 1 tbsp
• Salt 1 pinch
• Sweet paprika 1 tbsp
• Oil 2 tbsp
• Fish fingers 500 g
• Eggs 1 pcs
• Parsley, fresh 10 g
• Capers 1 tbsp
• Gherkins 2 pcs
• Yogurt, plain 150 g
• Mustard 1 tbsp
• Pepper, black ground 1 pinch

Instructions

1. 1. Preheat the oven to 220 degrees Celsius with fan.
2. 2. Wash the sweet potatoes thoroughly.
3. 3. Cut the sweet potatoes with the skin into sticks about 1 centimeter thick.
4. 4. Place the sweet potato sticks into a bowl.
5. 5. Add 1 tablespoon of cornstarch, salt, and paprika powder, then mix everything well.
6. 6. Add 2 tablespoons of oil and stir until all sticks are coated.
7. 7. Line a baking tray with baking paper.
8. 8. Spread the sweet potato sticks evenly on the tray.
9. 9. Bake the fries in the oven for about 30 minutes until golden brown.
10. 10. Line a second baking tray with baking paper.
11. 11. Spread the fish fingers on this second tray.
12. 12. Add the fish fingers to the oven 10 minutes after the sweet potatoes have started baking.
13. 13. Bake the fish fingers for another 15 minutes together with the fries.
14. 14. Put about 1 liter of water into a pot and bring it to a boil.
15. 15. Place the egg into the boiling water.
16. 16. Boil the egg for about 7 minutes until hard-boiled.
17. 17. Drain the hot water.
18. 18. Rinse the egg immediately with cold water to stop the cooking process.
19. 19. Wash the parsley under running water.
20. 20. Shake the parsley dry.
21. 21. Remove the thick stems from the parsley.
22. 22. Finely chop the parsley.
23. 23. Pour the capers and gherkins into a sieve.
24. 24. Catch some of the liquid from the jar.
25. 25. Finely chop the gherkins.
26. 26. Finely chop the capers.
27. 27. Peel the hard-boiled egg.
28. 28. Cut the egg into small cubes.
29. 29. Put yogurt into a bowl.
30. 30. Add 1 tablespoon of mustard.
31. 31. Season the yogurt mixture with salt and pepper.
32. 32. Stir the yogurt base well.
33. 33. Add the chopped parsley to the yogurt mixture.
34. 34. Add the chopped capers.
35. 35. Add the chopped gherkins.
36. 36. Add the diced eggs.
37. 37. Mix all ingredients with the yogurt.
38. 38. Season the sauce to taste with a little pickle juice if desired.
39. 39. Take the sweet potato fries and fish fingers out of the oven.
40. 40. Distribute the fries and fish fingers onto plates.
41. 41. Serve the tartar sauce alongside.

Nutrition per serving

• kcal: 806
• Protein: 43 g · Fett/Fat: 38 g · Carbs: 78 g