Fish fingers with wild garlic mayonnaise

Name: Fish fingers with wild garlic mayonnaise
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 Wild garlic leaves; 2 TABLESPOONS Skimmed milk yoghurt; 4 TABLESPOONS mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp a few squirts of lemon juice; 750 g Potatoes; 1 l oil for frying; 2 stem(s) flat leaf parsley; 3-4 Tbsp Oil; 1 package (450 g) frozen fish fingers; 7-10 Tbsp Lemon

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

6 Wild garlic leaves
2 TABLESPOONS Skimmed milk yoghurt
4 TABLESPOONS mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp a few squirts of lemon juice
750 g Potatoes
1 l oil for frying
2 stem(s) flat leaf parsley
3-4 Tbsp Oil
1 package (450 g) frozen fish fingers
7-10 Tbsp Lemon

Directions

1
Wash the wild garlic, chop roughly. Puree yoghurt and wild garlic. Stir in mayonnaise. Season to taste with salt, pepper and lemon juice and let it stand. Peel and wash the potatoes, dab dry carefully.
2
Cut or slice them finely. Fry in hot oil in portions for 3-4 minutes. Drain on kitchen paper. Shortly before serving, deep-fry in hot oil for another 3-4 minutes until golden brown. Drain and sprinkle with salt. Finally, fry the parsley stems until crispy. Heat the oil in a pan. Fry the fish fingers for about 6 minutes while turning them over. Season mayonnaise again.
3
Finally, fry the parsley stems until crispy. Heat the oil in a pan. Fry the fish fingers for about 6 minutes while turning them over. Season mayonnaise again. Serve the fish fingers with mayonnaise of wild garlic and fried potato slices. Garnish with lemon wedges