Fish fingers

Ingredients for 2 servings:

• 3 redfish fillets
• 3 fish fillet(s) (pollock)
• 1 tbsp breadcrumbs, fine, or crushed corn flakes
• Paprika powder
• pepper
• Salt
• Parsley, coarsely chopped
• chili powder

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

without fat and without egg

Either roughly chop the fillets or puree them in a blender. Mix them with the remaining ingredients in a large bowl. Form fish stick-sized “sausages” with your hands, place them on a baking sheet lined with parchment paper, and shape the “sausages” into square pieces. Flatten the top, turn, flatten again, and press the sides together slightly. Cook in the oven at approximately 160°C (convection oven) for 30 minutes, covered with aluminum foil. Remove the aluminum foil for the last 5-10 minutes and let the fish sticks brown nicely. If you like, you can briefly grill them. Serve with cucumber or iceberg lettuce in a yogurt, lemon juice, and dill sauce. Tip: You can also coat the sticks in fine breadcrumbs or cornflake flour and egg. There are no limits to the variety of spices and herbs you can add to the minced fish. Instead of sticks, you can also form round meatballs/boulettes.