Fish fingers hot dog

AUTHOR
Bill Macdonald
DIFFICULTY
easy
RATING
4.1 12
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 1 Cucumber
  • 7-10 Tbsp Salt
  • 1 medium onion
  • 1 collar Dill
  • 2 TABLESPOONS White wine vinegar
  • 1 TABLESPOON Sugar
  • 7-10 Tbsp Pepper
  • 3 TABLESPOONS Oil
  • 8 (à 30 g) frozen fish fingers
  • 1 package (250 g) Hot dog buns
  • 4 TABLESPOONS Remoulade

Directions

  1. 1

    Wash the cucumber, grate dry and cut into fine slices. Season with salt and let it stand for 5 minutes. In the meantime peel onion and cut into fine rings. Wash dill, shake dry and pluck flags from the stems.

  2. 2

    Chop the dill finely. Season vinegar with sugar and pepper. Fold in 1 tablespoon of oil and add dill. Drain cucumber water and mix with the vinaigrette. Heat 2 tablespoons of oil in a frying pan and fry the fish fingers for 5-8 minutes.

  3. 3

    Take out and drain on kitchen paper. Cut the hot dog buns open lengthwise. Cover the bottom half with cucumber salad, 2 fish fingers and 1 tablespoon tartar sauce. Place the upper half on top.

Nutrition Facts

KCAL
420 kcal
CARBS
47 g
FATS
20 g
PROTEINS
14 g