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MEAGHAN87
Homemade fish fingers with potato panes
Make your own fish sticks with ravigottesauce and roast potatoes from the oven.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Clean the potatoes and halve them in the length. Cut a diamond pattern of ½ cm deep into each potato half.
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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.
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Roast them until golden brown and done in the middle of the oven for about 30 minutes.
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Meanwhile, bring a pot of water with some salt to the boil.
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Wash the broccoli, divide into small florets and cook in 4 minutes until al dente. Drain and leave with the lid on the pan.
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Meanwhile cut the pangasius fillet into 8 strips of 3 cm wide and sprinkle with salt and pepper.
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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.
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Heat the oil in a frying pan and fry half of the fish fingers in 5 min. Around golden brown and done.
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Remove from the pan, place on a plate and keep warm under aluminum foil. Repeat with the rest of the oil and fish fingers.
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Mix the yogurt, gherkin cubes and mayonnaise into a ravigotte sauce and season with salt and pepper.
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Divide the fish fingers, potatoes and broccoli over the plates and serve with the ravigotte sauce.
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Nutrition
735Calories
Sodium31% DV745mg
Fat49% DV32g
Protein80% DV40g
Carbs22% DV66g
Fiber48% DV12g
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