Homemade fish fingers with spicy crust

Name: homemade fish fingers with spicy crust
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g fresh haddock; 2 medium sized egg; 1 el shichimi togarashi; 50 g Japanese breadcrumbs; 2 el wheat flour; 1 kg sweet potato; 400 g sliced leek; 1 bag paprikamix; 4 el (peanut) oil; 100 ml coconut milk

The fish fingers are made from haddock, egg, shichimi togarashi, flour and panko. Nice to add: a puree of sweet potato, leek and pointed pepper.

Ingredients

Kitchen Stuff

1 puree tamper

Directions

Cut the haddock into strips (4 bars per person) and sprinkle with pepper and salt.
Beat the eggs in a deep plate and mix the shichimi with the in another deep plate. Fill a third plate with the flower.
Pass the fish through the flour, egg and panko successively.
Peel the potatoes, cut into equal pieces and cook in a large pan in 10 min. Until done. Cook the leeks for the last 2 minutes.
Meanwhile, remove the stalk of the peppers and cut the flesh into thin rings.
Heat the oil in a large frying pan and fry the fish fingers in 6 min. On medium heat until golden brown and done. Turn halfway.
Drain the potatoes and leeks and drain well. Add the coconut milk and puree with the puree mash.
Mix in the pepper, season with salt and pepper.
Serve the stew with the fish fingers.