John Myers
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Fish Fingers with Celery, Mashed Potatoes and Butter Corn
The perfect fish fingers with celery, mashed potatoes and butter corn recipe with a picture and simple step-by-step instructions.
Celery and potato mash:
- 1 kg Potatoes
- 0,5 Celery (peeled / cleaned approx. 500 g)
- 1 tsp Salt
- 2 tbsp Butter
- 50 ml Milk
- 1 Dash of cream
- 0,5 tsp Salt
Butter corn:
- 1 Can Butter corn 400 g
- 1 tbsp Butter
- 0,5 tsp Sugar
- 0,5 tsp Salt
Fish sticks:
- 20 piece 15 – 20 Fischstäbchen
- 5 tbsp 4 – 5 tbsp Öl
To garnish:
- Coriander leaves
Celery and potato mash:
- Peel the potatoes and celery, wash, dice, cook in salted water (1 teaspoon) for about 25 minutes, drain, add butter (2 tbsp) and milk (50 ml) and work through / mash through with the potato masher. Finally season / refine with salt (½ teaspoon) and cream (1 shot).
Butter corn:
- Drain the corn can and fry in butter (1 tbsp) / stir-fry. Season with salt (½ teaspoon) and sugar (½ teaspoon).
Fish sticks:
- Fry the fish fingers in oil on both sides until golden brown.
Serve:
- Serve the fish fingers with mashed celery, potatoes and butter corn, garnished with coriander.
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