Fish fingers with fried potatoes and a yoghurt dip recipe

Fish Fingers with Fried Potatoes and a Yoghurt Dip recipe

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Recipe intro

This recipe for fish fingers with fried potatoes and a yoghurt dip is a delightful combination of crispy, golden fish fingers, perfectly seasoned fried potatoes, and a tangy yoghurt dip. The fish fingers are made from fresh white fish fillets coated in a crunchy breadcrumb coating, while the fried potatoes are crisp on the outside and soft on the inside. The yoghurt dip adds a refreshing element to the dish, balancing out the richness of the fish and potatoes. Whether you're looking for a quick weeknight dinner or a crowd-pleasing appetizer, this recipe is sure to satisfy.

Keywords: fish fingers, fried potatoes, yoghurt dip, crispy, tangy

Fish fingers with fried potatoes and a yoghurt dip recipe details

Fish fingers with fried potatoes and a yoghurt dip recipe, recipe Rating: 4.8
Number of votes:131 

Ingredients

800 g	potatoes, peeled
200 g	carrots, sliced
4 large	gherkins, 3 sliced, 1 chopped
4 tbsp	oil
	salt and pepper
16	fish fingers
2 sprig(s)	parsley, chopped
2 tbsp	mayonnaise
150 g	yoghurt

Instructions

Cook the potatoes in salted water until done. Drain, allow to cool down and cut into 2cm cubes.

In a large pan heat 2 tablespoons of oil. Fry the potatoes until golden and crispy. After 3 minutes of cooking time add the carrots. When the carrots are done, but still a bit firm to the bite, take from heat and fold in the gherkin slices. Season with salt and pepper.

In a pan heat the remaining oil. Fry the fish fingers until golden and crispy all around.

Mix the yoghurt with mayonnaise, the chopped gherkin and parsley. Season to taste with salt and pepper.

Serve the potatoes with the fish fingers and the dip.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a