Homemade fish fingers

Name: homemade fish fingers
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 520 g fresh cod fillet; 2 medium sized egg; 100 g Japanese breadcrumbs; 4 el traditional olive oil; 300 g frozen spinach à la crème; 300 g frozen garden peas; cucumber; 4 el Ketchup; 8 slice Spelt Bread

Sandwich with homemade fish fingers and a puree with spinach and garden peas.

Ingredients

Kitchen Stuff

1 blender

Directions

Halve the cod fillets in the length and sprinkle with salt and pepper. Stir the eggs in a deep plate.
Sprinkle it into another deep plate. First get the fish through the egg and then through the panko.
Heat the oil in a frying pan and fry half of the fish fingers in 5 min. Around golden brown and done.
Remove from the pan, place on a plate and keep warm under aluminum foil. Repeat with the rest of the oil and fish fingers.
In the meantime, heat the spinach a la creme according to the instructions on the packaging. Cook the peas in the last minute.
Puree with the hand blender until puree.
Cut the cucumber into slices. Spread the slices of bread each with 2 tbsp puree. Divide the fish fingers, cucumber and ketchup.
Cover with the rest of the slices. Serve with the rest of the puree.