Homemade Fish Fingers with Mashed Potatoes

and Lemony Salad
Family-Friendly
Traditional family food at its best!
Cooking time: 30 min
Cals 757 · Prot 51 · Carbs 95 · Fat 18
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Ingredients
Number of People:

Potato mash

Potatoes
600 Grams
Whole milk
200 ML
Salted butter
20 Grams
Salt
1 Tsp

Fish fingers

Nile perch fillet
350 Grams
Salt
1 Tsp
Black pepper
0.5 Tsp
Plain flour
50 Grams
Eggs
1 Piece
Panko bread crumbs
60 Grams
Olive oil
2 Tbsp

Salad

Tomatoes
1 Piece
Cucumber
2 Pieces
Sumac
2 Grams
Lemon
1 Piece
Olive oil
1 Tbsp
Salt
0.5 Tsp
Black pepper
0.5 Tsp

Instructions

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1 Boil potatoes
Peel and cut potatoes to cubes. Bring a pot of lightly salted water to a boil and add potatoes. Boil for 15 minutes until soft. Drain and keep warm.
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2 Coat fish
Cut the fish into fish finger size pieces. Season generously with salt and pepper. Place flour and panko bread crumbs to separate plates. Crack eggs to a bowl and beat lightly. Coat the fish pieces first in flour, then dip into eggs and finally roll in panko bread crumbs. Set aside to a plate or chopping board.
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3 Mash potatoes
Once the potatoes are done, heat the milk in a small pot or in the microwave. Add the milk to the drained potatoes. Mash with a fork or potato masher. Mix in the butter. Season generously with salt. Keep warm.
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4 Make salad
Rinse tomatoes and cucumbers, and cut them to cubes. Place in a serving bowl. Season with sumac, 1/1.5/2 Tbsp of lemon juice, olive oil, salt and black pepper.
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5 Fry fish fingers
Heat oil in a large pan over medium heat. Fry the fish fingers in batches, for about 4-5 minutes per side. Serve with the mash and the salad.
Tips for fussy eaters
This is an easy sell! Serve with ketchup, and you'll be scoring extra points.
Pro tip
Slice and coat the fish in advance, and fry just before serving. Excellent in lunch boxes!

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