Homemade fish fingers

Ingredients for 4 servings:

• 1 kg potato(s), waxy
• 4 eggs
• 1 jar gherkins or small pickles
• 1 m.-sized onion(s)
• 200 g salad cream (mayonnaise)
• 2 tbsp vinegar (white wine vinegar)
• 1 tsp mustard, medium hot
• Salt and pepper, white
• 100 g cornflakes
• 5 tbsp flour
• 2 tbsp oil
• 600 g fish fillet(s) (pollock or pangasius)
• 1 lemon(s), untreated

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Cooking for children

Wash the potatoes and boil in water until tender. Rinse, peel, and let cool. Boil 2 eggs, rinse, and peel. Drain the gherkins, reserving 4 tablespoons of the pickle juice. Peel and dice the onion. Mix the salad cream with the onion, vinegar, mustard, and pickle juice. Season with salt and pepper. Slice the gherkins and potatoes, and dice the eggs. Mix everything with the salad dressing. Place the cornflakes in a freezer bag, seal the bag, and finely crumble the cornflakes using a paper towel. Wash the fish fillet, pat dry, and cut into strips about 3 cm wide. Season with salt and pepper. Beat 2 eggs. Coat the fish strips first in flour, then in the egg, and finally in the cornflakes. Heat oil in a large, non-stick pan and fry the fish fingers in batches on all sides for about 5 minutes until crispy. Wash the lemon, pat dry, and cut into wedges. Arrange the fish fingers on plates with the potato salad and garnish with lemon wedges.