Baked Fish Sticks with Mashed Sweet Potatoes and Red Cabbage

Wash the fish, pat dry with kitchen paper, cut into bite-sized / oblong pieces. Drizzle with lemon juice and season with plenty of salt and pepper. Prepare a batter from flour (1 cup), egg yolks (2 pieces) and milk (½ cup). Dip the fish pieces in the batter and fry them while floating in peanut oil. Fry the white egg and use it as a garnish.

Peel and dice sweet potatoes and onions, cook in chicken broth (200 ml / 1 teaspoon instant) with salt (1 teaspoon) for about 20 minutes, drain through a kitchen sieve, return to the hot saucepan and sprinkle with butter (1 teaspoon) , Season / refine cooking cream (1 tbsp), salt (2 big pinches), pepper (2 big pinches) and nutmeg (1 pinch) and work through / mash thoroughly with the potato masher.

Quarter the red cabbage, cut out the stalk generously, remove the outer leaves and cut all of them into fine, not too long strips. Peel the apples, remove the casing, dice and mix with the red cabbage. Peel the onion and ginger, dice finely and fry in peanut oil (2 tbsp). Add the cut red cabbage with apples, fry / stir fry briefly and deglaze / pour with water (1 liter) and red wine vinegar (5 tbsp). Let everything simmer / cook with the lid closed for about 1.5-2 hours. Possibly add water. Warning: can burn quickly! Stir in the strawberry jam (3 tbsp) and dust the flour (2 tbsp) over the red cabbage. The red cabbage should become shiny. Season to taste with salt (1 teaspoon), sugar (1 tbsp) and red wine vinegar (2 tbsp).

Serve baked fish sticks with mashed sweet potatoes and red cabbage, garnished with tangerine wedges, parsley and egg.