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Homemade fish fingers with spicy crust
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.
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Ingredients
Directions
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Cut the haddock into strips (4 bars per person) and sprinkle with pepper and salt.
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Beat the eggs in a deep plate and mix the shichimi with the in another deep plate. Fill a third plate with the flower.
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Pass the fish through the flour, egg and panko successively.
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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.
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Meanwhile, remove the stalk of the peppers and cut the flesh into thin rings.
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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.
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Drain the potatoes and leeks and drain well. Add the coconut milk and puree with the puree mash.
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Mix in the pepper, season with salt and pepper.
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Serve the stew with the fish fingers.
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Nutrition
630Calories
Sodium13% DV320mg
Fat37% DV24g
Protein64% DV32g
Carbs22% DV67g
Fiber40% DV10g
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