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Homemade Fish Fingers with a Warm Potato Salad

  • Seafood
  • Meat
  • Contains Dairy

Everyone will love this homemade version of fish fingers. Served with warm potato salad that is incredibly easy to pull together and perfect for entertaining!

Nutrition Per Portion

  • Calories

    1208

  • Carbs

    83.2g

  • Fat

    77.9g

  • Fibre

    11.9g

  • Protein

    44.2g

  • Sugar

    8.5g

  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Peel and cube the potatoes.

  • 1.5 min

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

  • 2.0 min

    Slice the fish into chunky fish finger shapes.

  • 3.0 min

    Season the fish lightly with salt and pepper.

  • 3.5 min

    Finely chop the dill.

  • 4.0 min

    Thinly slice the red onion.

  • 5.0 min

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

  • 6.0 min

    Whisk the egg in a shallow bowl.

  • 7.0 min

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

  • 8.0 min

    Mix together in a bowl, the dill and breadcrumbs.

  • 8.5 min

    Dip the fish into the breadcrumbs.

  • 10.0 min

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

  • 11.0 min

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

  • 12.0 min

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

  • 14.0 min

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

  • 14.5 min

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

  • 15.0 min

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

  • 15.5 min

    Season the potato salad with salt and pepper.

  • 16.5 min

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

  • 17.0 min

    Distribute the potato salad among the serving plates.

  • 19.0 min

    Serve the fish fingers, alongside the warm potato salad.

  • Ingredients

    Mayonnaise

    Yoghurt

    Green Beans

    Red Onion

    thinly sliced

    Dijon Mustard

    Butter

    Vegetable Oil

    3 tablespoons per person (45-50ml)

    Eggs

    whisked 1/2 egg per person

    Plain Flour

    Panko Breadcrumbs

    Dill

    finely chopped

    Nile Perch

    sliced

    Potatoes

    chopped

    Red Grape Vinegar

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Reviews (2)

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

Delicious!

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Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

It was perfect! My husband loved it :)

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