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Maddison
Homemade fish sticks with remoulade
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Ingredients
Directions
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Spoon the flour on a plate and mix with a pinch of salt and pepper. Put a bowl with the eggs and a bowl with breadcrumbs ready.
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Dip the fish strips one by one first in the flour, then in the egg and then in the bread crumbs.
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Heat the sunflower oil in a frying pan and fry the fish fingers golden brown. Drain on kitchen paper.
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In the meantime, make the remoulade and mix the crème fraîche with the pickles, capers, lemon zest and juice, parsley and dill. Season with salt and pepper. Serve the fish fingers warm with the sauce.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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