Homemade Fish Fingers with a Warm Potato Salad

Bring a saucepan of salted water to the boil.

Peel and cube the potatoes.

Add the potatoes to the water and boil until tender and can be pierced easily with a fork (12-14 min).

Slice the fish into chunky fish finger shapes.

Season the fish lightly with salt and pepper.

Finely chop the dill.

Thinly slice the red onion.

Dust the fish pieces with flour and shake off any excess.

Whisk the egg in a shallow bowl.

Dip the fish in the egg*, making sure they are coated on either side.

Mix together in a bowl, the dill and breadcrumbs.

Dip the fish into the breadcrumbs.

Place a large frying pan over medium heat and add the oil.

Add the green beans into the pan with the potatoes when the potatoes are nearly cooked.

When the oil is hot, shallow fry the fish fingers until the are browned on the outside and cooked through.

Drain the potatoes and green beans and add to a bowl.

Add the yoghurt, mayonnaise, red onion, dill, dijon mustard and the red grape vinegar; stir to combine.

Add the butter to the fish fingers and cook until a nice golden brown color.

Season the potato salad with salt and pepper.

Remove the fish fingers from the pan and drain on paper towel.

Distribute the potato salad among the serving plates.

Serve the fish fingers, alongside the warm potato salad.