Fish fingers with mashed potatoes and remoulade

Name: Fish fingers with mashed potatoes and remoulade
Prep time: 3000 s
Total time: 3000 s
Yield: 4 Servings
Cuisine: british
Ingredients: 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

Based on 12 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

Utensils

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

Enjoy with

Asian-inspired Lemonade
Combined with a glass of homemade lemonade, this recipe will have you reminiscing about your childhood in no time.

Nutrition per serving

Cal
1004

Protein
48g

Fat
59g

Carb
73g

Step 1/4

For the mayonnaise, mince shallots and chop capers and anchovies. Whisk yolks and mustard until frothy. Slowly add oil while continuously whisking until mayonnaise 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 mayonnaise, mince shallots and chop capers and anchovies. Whisk yolks and mustard until frothy. Slowly add oil while continuously whisking until mayonnaise 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!