Plaice fish fingers served on a potato-cauliflower purée with buttered broccoli
Making your own fish fingers? It’s so easy!
Wonderfully crispy on the outside, tender fish on the inside - served with a creamy potato-cauliflower purée and buttered broccoli. A family meal that everyone in our house truly loves.
Here’s how to do it:
1. Parboil the potatoes, after about 10 minutes, add the cauliflower and cook everything until soft.
2. Cut the plaice (or other white fish) into wide strips. Coat them first in flour, then in egg and finally in a mixture of coarsely crushed cornflakes, Parmesan and spices. Lightly spray with olive oil and cook in an air fryer at 180°C (356°F) for about 8-10 minutes until crispy.
3. Mash the potatoes and cauliflower with butter and warm milk or cream until smooth and creamy. Briefly cook the broccoli and toss in butter - plate everything together and enjoy!
A recipe by Lisa Shelton (@kochmitherz_lisa) as part of the #CheckdeinenFisch initiative.
Wonderfully crispy on the outside, tender fish on the inside - served with a creamy potato-cauliflower purée and buttered broccoli. A family meal that everyone in our house truly loves.
Here’s how to do it:
1. Parboil the potatoes, after about 10 minutes, add the cauliflower and cook everything until soft.
2. Cut the plaice (or other white fish) into wide strips. Coat them first in flour, then in egg and finally in a mixture of coarsely crushed cornflakes, Parmesan and spices. Lightly spray with olive oil and cook in an air fryer at 180°C (356°F) for about 8-10 minutes until crispy.
3. Mash the potatoes and cauliflower with butter and warm milk or cream until smooth and creamy. Briefly cook the broccoli and toss in butter - plate everything together and enjoy!
A recipe by Lisa Shelton (@kochmitherz_lisa) as part of the #CheckdeinenFisch initiative.