Healthier Version Of A Classic Recipe

Breaded Fish with Potatoes

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Breaded Fish with Potatoes
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Health Score:
78 / 100
2 d. 2 h.

Healthy, because

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Nutritional values

The smart alternative to fish fingers is to bread pollack yourself. The fish scores with plenty of protein, which we need as building material for cells, muscles, messenger substances and antibodies. Potatoes give us a long-lasting feeling of satiety due to complex carbohydrates. Supposedly they are also able to lower the blood pressure.

It is well known that breadcrumb coating quickly absorbs fat, if you want to prepare the fish a little easier, then do without the breadcrumb coating, just flour the fish. As a variant of the classic fish with potatoes, you can also cook carrots together with the potatoes, which bring beta-carotene into play for a beautiful skin.

1 serving contains
(Percentage of daily recommendation)
Calorie994 cal.(47 %)
Protein45 g(46 %)
Fat53 g(46 %)
Carbohydrates82 g(55 %)
Sugar added0 g(0 %)
Roughage7 g(23 %)
Vitamin A0.6 mg(75 %)
Vitamin D1.7 μg(9 %)
Vitamin E5.5 mg(46 %)
Vitamin K102.1 μg(170 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.9 mg(82 %)
Niacin16.8 mg(140 %)
Vitamin B₆1 mg(71 %)
Folate119 μg(40 %)
Pantothenic acid2 mg(33 %)
Biotin16.3 μg(36 %)
Vitamin B₁₂4.8 μg(160 %)
Vitamin C64 mg(67 %)
Potassium1,788 mg(45 %)
Calcium127 mg(13 %)
Magnesium123 mg(41 %)
Iron4.2 mg(28 %)
Iodine113 μg(57 %)
Zinc2.3 mg(29 %)
Saturated fatty acids27.6 g
Uric acid84 mg
Cholesterol324 mg
Complete sugar8 g


For the fish
4 Pollock (frozen)
2 tsps lemon juice
50 grams Pastry flour
2 eggs
200 grams breadcrumbs
3 Tbsps clarified butter
For the potatoes
800 grams waxy, small potatoes
1 bunch Dill
2 Tbsps butter
For the remoulade
3 Cornichons
3 Tbsps chopped parsley
1 onion
150 grams Whipped cream
4 Tbsps Mayonnaise
1 Tbsp lemon juice
1 Romana Lettuce
1 lemon
How healthy are the main ingredients?
potatoWhipped creamMayonnaiseDillparsleyegg

Preparation steps


For the fish: Thaw fish, pat dry, season with salt and pepper and sprinkle with lemon juice.

For the potatoes: Peel potatoes and cook in plenty of salted water for about 20-30 minutes or until tender.  Rinse dill, shake dry and chop 2/3 finely. Pluck the rest into small bunches for garnishing.

For the remoulade: Chop cornichons finely. Peel onion and chop. Whisk cream with mayonnaise, add parsley, cornichons and onion and season with lemon juice, salt and pepper. Quarter romaine lettuce lengthwise and rinse. Arrange on plates and drizzle with remoulade sauce. Cut lemon into wedges and sprinkle with dill. Place next to the salad.


Coat fish with flour, dip into beaten egg and roll in breadcrumbs, pressing firmly. Heat butter in a pan and cook fish until golden on both sides. 

Heat butter in another pan and toss drained potatoes well. Sprinkle with chopped dill and season with pepper lightly. Arrange fish and potatoes on plates and serve accompanied by the salad. Place remaining remoulade into a small bowl and serve together with the fish.