Filter
Reset
Sort ByRelevance
Melissa R.
Homemade fish fingers with beans and lemon mayo
Homemade fish fingers with green beans, mashed potatoes and lemon mayo.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Peel the potatoes and cut each potato into 4 equal pieces. Boil in water with salt if required for 20 minutes.
-
Remove the stalk and the tip of the green beans and cook the beans for 6 minutes until done. Drain and leave with the lid on the pan until use.
-
Meanwhile, clean the lemon, grate the yellow skin and squeeze the lemon. Mix the mayonnaise with 1 tbsp lemon juice (for 4 people) and the rack. Season with pepper.
-
Sprinkle the pangasius fillets with pepper and salt and cut into 8 strips of 3 cm wide. Stir the eggs in a deep plate and sprinkle in another deep plate.
-
First take the fish through the egg and then through the panko. Heat the butter in 2 frying pans and fry the fish fingers in 5 min. Around golden brown and done.
-
Drain the potatoes, but collect some cooking liquid. Stamp with the rest of the butter and 150 ml of cooking liquid (for 4 people) to a smooth puree. Season with pepper.
-
Spread the beans, mashed potatoes and fish fingers over the plates. Sprinkle the beans with the fried onions and serve the lemon mayonnaise.
Blogs that might be interesting
-
35 minMain dishorange, ham, peanut oil, Red onion, Meat bouillon, ginger root, ginger powder (djahé), sambal oelek, white almonds, parsley,spicy hammocks with orange
-
55 minMain dishslices of goat's cheese natural, fresh cream, medium sized egg, zucchini, traditional olive oil, frozen dough for savory pie, fresh thyme, Kalamata olives,plate cake with zucchini and goat's cheese
-
40 minMain dishduck breast fillet, mixed mushroom, Red wine, balsamic vinegar, honey, spring / forest onion, winter carrot, potato, meat broth tablet, chicken broth tablet,duck breast with mushrooms on carrot puree
-
70 minMain dishGrandmaster rollade Rembrandt, potato, oil to grease with, Red onion, butter, pepper, salt, sugar, water, oyster mushrooms, extra virgin olive oil, fresh parsley,rollade with oyster mushrooms and potato crumble
Nutrition
795Calories
Sodium18% DV440mg
Fat65% DV42g
Protein70% DV35g
Carbs21% DV64g
Fiber44% DV11g
Loved it