John Myers
Breaded Potato and Cheese Fish Fingers
The perfect breaded potato and cheese fish fingers recipe with a picture and simple step-by-step instructions.
- 400 g Fish fillets z. B. redfish, saithe or cod
- 50 g Butter
- 40 g Freshly grated pecorino, Parmesan or Grana Padano
- 4 tbsp Mashed potato powder
- Salt pepper
- 1 Pc. Organic lemon
- Melt the butter in a small pan. Mix the grated cheese with the mashed potato powder in a deep plate.
- Pat the fish fillets dry with kitchen paper and cut into fish fingers (or into small nuggets). Salt and pepper on both sides. First turn the fish fillets in the liquid butter, then bread them with the cheese mixture on both sides.
- Place the fish fingers on a baking sheet lined with baking paper and bake in the preheated oven in the upper third at 220 degrees (top / bottom heat) for about 8-10 minutes until golden yellow. Cut the lemon into wedges and serve with it.
- You can also prepare the fish fingers in advance and freeze them before they are baked. Then prepare the fish fingers like frozen fish fingers in the oven, but a few minutes longer than indicated above.
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