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Fish fingers – pan

updated

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Ingredients for 4 servings:

  • 750 g boiled potatoes
  • 1 onion(s)
  • 2 small zucchini
  • 10 fish sticks, frozen
  • 2 tbsp oil
  • salt and pepper
  • 200 g sour cream
  • 1 pinch(s) of sugar
  • 2 gherkins

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Peel the potatoes and cut into wedges. Peel and finely dice the onions. Wash and trim the zucchini, halve lengthwise, and slice them. Fry the fish fingers in a pan in hot fat according to the package instructions. In a second large pan, brown the potatoes in hot fat. Add the onions and fry with the potatoes for 5 minutes. Fold in the zucchini, season with salt, and pepper. Meanwhile, season the sour cream with salt, pepper, and sugar. Finely dice the cucumbers and fold in. Drain the fish fingers on kitchen paper, halve them, and mix loosely with the potatoes. Serve with the sour cream. Serve with a mixed 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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