Homemade fish fingers with potato panes

Name: homemade fish fingers with potato panes
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 4 sticking potato; 5 el (olive oil; 600 g Broccoli; 525 g fresh pangasius fillet; 2 medium sized egg; 100 g Japanese breadcrumbs; 170 g Greek yogurt (0% fat); 6 el gherkin cubes; 2 el mayonnaise

Make your own fish sticks with ravigottesauce and roast potatoes from the oven.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C.
Clean the potatoes and halve them in the length. Cut a diamond pattern of ½ cm deep into each potato half.
Place the potato halves with the cutting edge upwards on a griddle covered with parchment paper, brush them with the oil and sprinkle with salt to taste.
Roast them until golden brown and done in the middle of the oven for about 30 minutes.
Meanwhile, bring a pot of water with some salt to the boil.
Wash the broccoli, divide into small florets and cook in 4 minutes until al dente. Drain and leave with the lid on the pan.
Meanwhile cut the pangasius fillet into 8 strips of 3 cm wide and sprinkle with salt and pepper.
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 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.
Mix the yogurt, gherkin cubes and mayonnaise into a ravigotte sauce and season with salt and pepper.
Divide the fish fingers, potatoes and broccoli over the plates and serve with the ravigotte sauce.