Homemade fish fingers

Name: Homemade fish fingers
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 600 g waxy potatoes; 4 Eggs (size M); 5 TABLESPOONS fat-reduced mayonnaise (38 % fat); 2 TABLESPOONS Wine vinegar; 1-2 TEASPOONS Mustard; 1 glass (370 ml) Cornichons; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 untreated lemon; 100 g Cornflakes; 700 g Saithe fillet; 5 TABLESPOONS Flour; 6 TABLESPOONS clarified butter; 4 TABLESPOONS Remoulade; 7-10 Tbsp Freezer bag

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

600 g waxy potatoes
4 Eggs (size M)
5 TABLESPOONS fat-reduced mayonnaise (38 % fat)
2 TABLESPOONS Wine vinegar
1-2 TEASPOONS Mustard
1 glass (370 ml) Cornichons
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 untreated lemon
100 g Cornflakes
700 g Saithe fillet
5 TABLESPOONS Flour
6 TABLESPOONS clarified butter
4 TABLESPOONS Remoulade
7-10 Tbsp Freezer bag

Directions

1
Wash potatoes thoroughly and cook in boiling water for about 20 minutes. Drain potatoes, rinse and peel. Boil 2 eggs hard in boiling water for about 10 minutes, drain, quench and peel.
2
Mix mayonnaise, vinegar, mustard and 4 tablespoons of cucumber water. Season to taste with salt and pepper. Wash lemon hot, grate dry, grate peel finely and stir into the sauce. Cut cucumber and potatoes into slices.
3
Cut the eggs into cubes. Mix all ingredients carefully. Put the cornflakes in a freezer bag and crumble with a kitchen roll. Wash the fish, dab dry and cut into strips about 3 cm wide.
4
Season with salt and pepper. Whisk 2 eggs in a deep plate. Turn the fish one after the other first in flour, pull through the egg and turn in the cornflakes. Heat the lard. Fry the fish in portions on all sides for about 5 minutes until crispy.
5
Cut lemon into slices. Arrange fish, lemon, potato salad and tartar sauce on plates.