Fish fingers with mashed potatoes and remoulade

Name: Fish fingers with mashed potatoes and remoulade
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4 Servings
Cuisine: british
Ingredients: 1 lb cod; 1 lb potatoes; 1 shallot; 2 tbsp capers; 2 tbsp anchovies; 2 egg yolk; 1 tbsp mustard; 0.75 cup vegetable oil; 1 lemon (juice); 0.25 cup butter; 10.5 oz peas; 0.5 cup chicken stock; 0.75 cup flour; 1 cup panko bread crumbs; 5 eggs; 1.5 cups oil for frying; nutmeg; sugar; salt; pepper

Based on 13 ratings

Julie

Editor-in-Chief

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

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

Nutrition per serving

Cal
1004

Protein
48 g

Fat
59 g

Carb
73 g

Step 1/4
- 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
- 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
- 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
- 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!