ReceptnaptárFischstäbchen mit Kartoffelpüree (fish fingers with mashed potato and peas)
Fischstäbchen mit Kartoffelpüree is one of the best-loved dishes of German childhood lunches and quick family suppers. Crisp fish fingers with soft mashed potato and peas make the perfect everyday menu. Adults eat it out of nostalgia, too.
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Method
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- Boil the potatoes in salted water for 18-20 minutes until soft.
- Cook the fish fingers according to the packet instructions, or fry in oil in a pan for 3-4 minutes per side until golden.
- Meanwhile, boil the peas in salted water for 3-4 minutes.
- Drain the potatoes, mash them, add warm milk and butter, and season with salt and nutmeg.
- Drain the peas and toss with a little butter.
- Serve the fish fingers with lemon wedges, mashed potato, peas and sauce.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Make the mash from hot potatoes so it turns smooth and creamy.
- Do not overcook the fish fingers so they stay juicy inside.
- You can also make homemade fish fingers: bread some fish and fry it.
Frequently asked questions
How much fish is in a fish finger?
Usually 65-70% fish; in good products, Alaska pollock or cod.
In the oven too?
Yes, about 15 minutes at 200°C, turned once.
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