Fish fingers XXL from baking tray to mashed potatoes and carrots

Name: Fish fingers XXL from baking tray to mashed potatoes and carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g Fish fillet (e.g. ling fish or pollack fillet); 2 TABLESPOONS Lemon juice; 750 g mainly waxy potatoes; 500 g Carrots; 7-10 Tbsp Salt; 1 egg (size M); 7-10 Tbsp Pepper; 7-10 Tbsp a good 1/2 tsp. sweet paprika; 1-2 TABLESPOONS oil for brushing; 150 ml low-fat milk; 120 g Breadcrumbs; 7-10 Tbsp Lemon and parsley; baking paper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

600 g Fish fillet (e.g. ling fish or pollack fillet)
2 TABLESPOONS Lemon juice
750 g mainly waxy potatoes
500 g Carrots
7-10 Tbsp Salt
1 egg (size M)
7-10 Tbsp Pepper
7-10 Tbsp a good 1/2 tsp. sweet paprika
1-2 TABLESPOONS oil for brushing
150 ml low-fat milk
120 g Breadcrumbs
7-10 Tbsp Lemon and parsley
baking paper

Directions

1
Wash the fish fillet, dab dry and cut into 2-3 cm wide strips (approx. 50 g each). Sprinkle with lemon juice and put aside. Peel and wash potatoes and carrots and cut them roughly into pieces.
2
Cover and cook in boiling salted water for about 20 minutes. Beat the egg with some salt, pepper and about 1/3 of the paprika powder in a deep plate. In a 2nd deep plate, mix breadcrumbs and the rest of the paprika powder.
3
Line a baking tray with baking paper and brush with oil. Dab fish dry. Turn the strips first in egg, then in breadcrumbs and lay them on the baking tray. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes.
4
Turn over after about 10 minutes. Drain the potatoes and collect the cooking water. Measure 125-150 ml, add to the potatoes and carrots and mash coarsely. Season to taste with salt and pepper if necessary and arrange on plates with the fish fingers.
5
Garnish with lemon wedges and parsley.