Homemade Fish Fingers with a Warm Potato Salad

Preheat your oven to 220 degrees Celsius. Boil a pot of salted water for the potatoes.

Chop the potatoes into bite-sized pieces and cook in the boiling water until tender, about 15 minutes. Meanwhile, trim the green beans and slice the red onion thinly.

Prepare the fish fingers: slice the Nile perch into strips. Set up a breading station with three shallow plates - one with plain flour, one with whisked eggs, and one with panko breadcrumbs mixed with finely chopped dill.

Dredge each piece of fish in flour, dip in the egg, then coat with the breadcrumb mixture. Place the coated fish fingers on a baking tray. Drizzle with 2 tablespoons of vegetable oil and bake for 15-20 minutes, or until golden and cooked through.

While the fish is baking, cook the green beans in the same water as the potatoes for the last 4 minutes of the potato cooking time. Then drain the potatoes and beans.

For the warm potato salad, mix together mayonnaise, yoghurt, Dijon mustard, and red grape vinegar to taste in a large bowl. Add the cooked potatoes, green beans, and thinly sliced red onion to the bowl. Toss everything together until well combined. Season with salt and pepper to taste.

Serve the baked fish fingers with the warm potato salad on the side. Garnish with additional dill if desired.