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Fish fingers – salad

updated

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Ingredients for 3 servings:

  • 1 kg potatoes
  • 1 bunch of radishes
  • 250 g salad cream
  • 1 small cucumber(s)
  • 1 bunch of dill
  • 3 tbsp milk
  • 1 can of corn
  • 8 fish fingers, small package
  • 4 slices of breakfast bacon
  • some oil
  • Salt and pepper, black

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

for children

Boil the potatoes with their skins on, then drain. Peel and slice the cucumber, radishes, and potatoes. Chop the dill and mix it with the salad dressing and milk, then season with salt and pepper. Mix everything with the corn. Halve the bacon slices lengthwise and wrap 8 fish sticks with a strip of bacon each. Fry the fish sticks and then serve with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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