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Fish fingers in a potato coating

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Ingredients for 4 servings:

  • 600 g redfish fillet(s) or catfish fillet
  • 3 large potatoes, waxy
  • 50 g butter
  • 3 tbsp flour
  • Mustard, hot
  • Sea salt and white pepper, freshly ground

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Fish fingers with a twist, homemade!

Rinse the fish fillets with cold water, pat dry, and season with salt and pepper. Peel, grate, and salt the potatoes. Cut the fish fillets into two-finger-wide strips, coat in flour, and coat with mustard on both sides. Then coat with the grated potatoes and press down firmly. Heat butter in a nonstick pan and fry the fish fingers for about five minutes on each side until golden brown. The cooking time depends on the thickness of the fish fillet and the type of fish used. Serve with a crisp 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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