Fish fingers with mashed potatoes and remoulade

Nutrition per serving

• Step 1/4

  
  • ½ shallot
  • 1 tbsp capers
  • 1 tbsp anchovies
  • 1 egg yolks
  • ½ tbsp mustard
  • 75 ml vegetable oil
  • ½ lemon (juice)
  • salt
  • pepper
  • citrus press
  • whisk
  • cutting board
  • knife
  • large mixing bowl

  For the remoulade, mince shallots and chop capers and anchovies. Whisk yolks and mustard until frothy. Slowly add oil while continuously whisking until remoulade starts to thicken and become creamy. Stir in capers, anchovies, and shallots and season with salt, pepper, and lemon juice.

• Step 2/4

  
  • 250 g potatoes
  • 30 g butter
  • 150 g peas
  • 50 ml chicken stock
  • nutmeg
  • salt
  • pepper
  • large saucepan
  • vegetable peeler
  • potato masher

  Peel potatoes and boil in salted water until tender, approx. 25 – 30 min. Drain water, then add peas, butter, and chicken stock. Mash until creamy and season with nutmeg, salt, and pepper.

• Step 3/4

  
  • 250 g cod
  • 50 g flour
  • 50 g panko bread crumbs
  • 2½ eggs
  • salt
  • 3 bowls

  Cut cod into equal-sized pieces, approx. 3 cm/1.24 in. wide and salt to taste. Add flour, eggs, and panko to three separate bowls. Lightly beat eggs. Dip fish on both sides into flour first, then eggs, then panko, coating thoroughly.

• Step 4/4

  
  • 150 ml oil for frying
  • large frying pan

  Add oil to a pan set over medium-high heat. Add cod to pan and fry on both sides for approx. 6 – 8 min., or until golden brown. Serve with mashed potatoes and peas and mayonnaise. Enjoy!