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.
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.
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.
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.
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.
Slice and coat the fish in advance, and fry just before serving. Excellent in lunch boxes!
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