Fish fingers with fried potatoes and a yoghurt dip recipe
Fish Fingers with Fried Potatoes and a Yoghurt Dip recipe
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|800 g||potatoes, peeled|
|200 g||carrots, sliced|
|4 large||gherkins, 3 sliced, 1 chopped|
|salt and pepper|
|2 sprig(s)||parsley, chopped|
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.
ca. 20 min
Cooking / Baking Time:
ca. 30 min
Grade of difficulty:
Calories per portion:
Reference: Fish fingers with fried potatoes and a yoghurt dip recipe
Recipe type: xarchivex
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