Fish fingers with mashed potatoes and remoulade

Fish fingers with mashed potatoes and remoulade

Based on 20 ratings

Alex Hiller

Contributor

hillers-kitchen-tools.de

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g cod
500 g potatoes
1 shallot
2 tbsp capers
2 tbsp anchovies
2 egg yolk
1 tbsp mustard
150 ml vegetable oil
1 lemon (juice)
60 g butter
300 g peas
100 ml chicken stock
100 g flour
100 g panko bread crumbs
5 eggs
300 ml oil for frying
nutmeg
sugar
salt
pepper
Metric
Imperial

Utensils

  • citrus press
  • whisk
  • cutting board
  • knife
  • large mixing bowl
  • large saucepan
  • vegetable peeler
  • potato masher
  • 3 bowls
  • large frying pan

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Nutrition per serving

Cal
1004
Protein
48 g
Fat
59 g
Carb
73 g

  • Step 1/4

    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.
    • 1 shallot
    • 2 tbsp capers
    • 2 tbsp anchovies
    • 2 egg yolks
    • 1 tbsp mustard
    • 150 ml vegetable oil
    • 1 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

    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.
    • 500 g potatoes
    • 60 g butter
    • 300 g peas
    • 100 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

    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.
    • 500 g cod
    • 100 g flour
    • 100 g panko bread crumbs
    • 5 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

    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!
    • 300 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!