Fish stick wrap with coleslaw

Name: Fish stick wrap with coleslaw
Cook time: 50 min
Total time: 50 min
Yield: 15
Ingredients: 4 TABLESPOONS Flour; 100 ml + 4 tablespoons of milk; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 bunch of parsley; 50 g pickled red peppers; 500 g Coleslaw; 1 bunch of dill; 150 g Schmand; 7 TABLESPOONS Sunflower oil; 15 (450 g) Fish fingers; 7-10 Tbsp Parchment paper and kitchen yarn

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 15

4 TABLESPOONS Flour
100 ml + 4 tablespoons of milk
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 bunch of parsley
50 g pickled red peppers
500 g Coleslaw
1 bunch of dill
150 g Schmand
7 TABLESPOONS Sunflower oil
15 (450 g) Fish fingers
7-10 Tbsp Parchment paper and kitchen yarn

Directions

1
Whisk flour, 100 ml milk and egg to a smooth dough. Season with salt and pepper. Let the dough swell for at least 10 minutes.
2
Wash the parsley, shake dry and chop the leaves, except for something to garnish, from the stems. Drain the peppers and cut them into strips. Mix paprika, coleslaw and parsley. Wash dill, shake dry, pluck little flags from the stalks and cut finely.
3
Mix sour cream, 4 tablespoons of milk and dill. Season to taste with salt and pepper. Heat 2 tablespoons of oil in a frying pan and fry 15 minicrêpes in 8 portions. Heat 5 tablespoons of oil in a second pan. Fry the fish fingers in portions for approx. 8 minutes while turning them until crispy.
4
Roll up minicrêpes, fish fingers and salad into wraps. Tie together with parchment paper and kitchen string. Arrange wraps on a plate. Serve with shmdip.