Fish fingers with mashed potatoes and remoulade

Fish fingers with mashed potatoes and remoulade

7 ratings

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
500 g
cod
500 g
potatoes
1
shallot
2 tbsp
capers
2 tbsp
anchovies
2
egg yolk
1 tbsp
mustard
150 ml
vegetable oil
1
lemon (juice)
60 g
butter
300 g
peas
100 ml
chicken stock
100 g
flour
100 g
panko bread crumbs
5
eggs
300 ml
oil for frying
nutmeg
sugar
salt
pepper
Metric
Imperial
  • 500 g cod
  • 500 g potatoes
  • 1  shallot
  • 2 tbsp capers
  • 2 tbsp anchovies
  • 2  egg yolk
  • 1 tbsp mustard
  • 150 ml vegetable oil
  • 1  lemon (juice)
  • 60 g butter
  • 300 g peas
  • 100 ml chicken stock
  • 100 g flour
  • 100 g panko bread crumbs
  • 5  eggs
  • 300 ml oil for frying
  • nutmeg
  • sugar
  • salt
  • pepper

Utensils

  • 3 bowls
  • large saucepan
  • vegetable peeler
  • large frying pan
  • potato masher
  • citrus press
  • whisk
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Asian-inspired Lemonade
Combined with a glass of homemade lemonade, this recipe will have you reminiscing about your childhood in no time.

Nutrition per serving

Cal
1004
Protein
48g
Fat
59g
Carb
73g

Step 1/4

For the mayonnaise, mince shallots and chop capers and anchovies. Whisk yolks and mustard until frothy. Slowly add oil while continuously whisking until mayonnaise starts to thicken and become creamy. Stir in capers, anchovies, and shallots and season with salt, pepper, and lemon juice.
  • 1 shallot
  • 2 tbsp capers
  • 2 tbsp anchovies
  • 2 egg yolks
  • 1 tbsp mustard
  • 150 ml vegetable oil
  • 1 lemon (juice)
  • salt
  • pepper
  • citrus press
  • whisk
  • cutting board
  • knife
  • large mixing bowl

For the mayonnaise, mince shallots and chop capers and anchovies. Whisk yolks and mustard until frothy. Slowly add oil while continuously whisking until mayonnaise starts to thicken and become creamy. Stir in capers, anchovies, and shallots and season with salt, pepper, and lemon juice.

Step 2/4

Peel potatoes and boil in salted water until tender, approx. 25 – 30 min. Drain water, then add peas, butter, and chicken stock. Mash until creamy and season with nutmeg, salt, and pepper.
  • 500 potatoes
  • 60 butter
  • 300 peas
  • 100 ml chicken stock
  • nutmeg
  • salt
  • pepper
  • large saucepan
  • vegetable peeler
  • potato masher

Peel potatoes and boil in salted water until tender, approx. 25 – 30 min. Drain water, then add peas, butter, and chicken stock. Mash until creamy and season with nutmeg, salt, and pepper.

Step 3/4

Cut cod into equal-sized pieces, approx. 3 cm/1.24 in. wide and salt to taste. Add flour, eggs, and panko to three separate bowls. Lightly beat eggs. Dip fish on both sides into flour first, then eggs, then panko, coating thoroughly.
  • 500 cod
  • 100 flour
  • 100 panko bread crumbs
  • 5 eggs
  • salt
  • 3 bowls

Cut cod into equal-sized pieces, approx. 3 cm/1.24 in. wide and salt to taste. Add flour, eggs, and panko to three separate bowls. Lightly beat eggs. Dip fish on both sides into flour first, then eggs, then panko, coating thoroughly.

Step 4/4

Add oil to a pan set over medium-high heat. Add cod to pan and fry on both sides for approx. 6 – 8 min., or until golden brown. Serve with mashed potatoes and peas and mayonnaise. Enjoy!
  • 300 ml oil for frying
  • large frying pan

Add oil to a pan set over medium-high heat. Add cod to pan and fry on both sides for approx. 6 – 8 min., or until golden brown. Serve with mashed potatoes and peas and mayonnaise. Enjoy!