Fish Fingers with Spinach and Mashed Potatoes

5 from 6 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 74 kcal


  • 1 kg Floury potatoes
  • 0,25 L Milk
  • 30 g Butter
  • Freshly grated nutmeg
  • Salt and pepper
  • 500 g Frozen spinach
  • 100 g Streaky bacon
  • 1 small Fresh onion
  • 1 packet Breaded deep-frozen fish fingers
  • 0,25 Cream 10% fat
  • 0,5 bunch Finely chopped parsley
  • 1 tsp Oil


  • For the puree, peel and quarter the potatoes, put them in a saucepan with salt and enough water to cover them. And about 18 minutes. Drain the potatoes, add the hot milk and the butter to the potatoes and use a whisk process into puree. Season with salt, pepper and nutmeg. For the spinach: peel the onion and cut into small pieces, put the bacon in a saucepan and fry with the onion, add the spinach and bring to the boil. For the sauce: put the cream in a saucepan and add the parsley, season with salt and pepper. Fry the fish fingers in a pan with a little oil on both sides until golden-yellow. Serve the puree with the spinach and the fish fingers with the sauce.


Serving: 100gCalories: 74kcalCarbohydrates: 8.8gProtein: 3.4gFat: 2.6g
Avatar photo

Written by John Myers

Professional Chef with 25 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe

Fish from Pipe

Zucchini and Potato Story