Homemade fish sticks with herb crust with potato salad

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash the potatoes and cook in plenty of boiling water for about 20 minutes. Cut the bacon into strips and leave them in a pan without fat for about 5 minutes while turning them until crispy. Pour the gherkins into a sieve and collect the cucumber water.

2. 2

   Cut the gherkins into slices. For the marinade, whisk vinegar, 6 tbsp. cucumber water, salt, pepper, mustard and honey. Add oil drop by drop. Peel shallot, cut into fine cubes and stir into the vinaigrette.

3. 3

   Rinse potatoes under cold water, drain, peel and slice. Mix potatoes, bacon, gherkins and marinade and put in a cool place. Wash herbs, shake dry.

4. 4

   Pluck parsley leaves from the stalks and chop finely. Mix breadcrumbs and parsley. Whisk the eggs in a deep plate. Wash the fish, dab dry, season with salt and pepper and serve in 8

5. 5

   Turn the fish strips one after the other in flour, egg and breadcrumbs. Heat the oil in a large pan and fry the fish fingers for approx. 6 minutes while turning them until crispy. In the meantime, cut the chives into fine rolls, except for a little bit for garnishing.

6. 6

   Pluck the dill flags from the stalks and cut them finely. Mix yoghurt, salad cream, chives and dill and season with salt and pepper. Arrange potato salad, fish fingers and herb dip on plates.

7. 7

   Garnish with remaining chives.

Nutrition Facts

KCAL
890 kcal

CARBS
60 g

FATS
50 g

PROTEINS
43 g