Homemade fish fingers with beans and lemon mayo

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.