Fish fingers with mashed potatoes and remoulade

Fish fingers with mashed potatoes and remoulade

Based on 21 ratings

Difficulty

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

Ingredients

Servings2
250 g
cod
250 g
potatoes
½
shallot
1 tbsp
capers
1 tbsp
anchovies
1
egg yolk
½ tbsp
mustard
75 ml
vegetable oil
½
lemon (juice)
30 g
butter
150 g
peas
50 ml
chicken stock
50 g
flour
50 g
panko bread crumbs
eggs
150 ml
oil for frying
nutmeg
sugar
salt
pepper
MetricImperial

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

Cal1004
Protein48 g
Fat59 g
Carb73 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.
    • 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

    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.
    • 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

    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.
    • 250 g cod
    • 50 g flour
    • 50 g panko bread crumbs
    • 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!
    • 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!

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