Fish Sticks and Potato Salad with Radishes

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Fish Sticks and Potato Salad with Radishes
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Difficulty:
easy
Difficulty
Preparation:
1 hr 5 min.
Preparation

Ingredients

for
4
For the salad
600 grams
waxy Potatoes (cooked)
1
6
2 tablespoons
Dill (chopped)
freshly ground Pepper
250 milliliters
Vegetable broth (lukewarm)
For the fish sticks
4
2
150 grams
250 grams
freshly ground Pepper
Fat (for cooking)
For the yogurt sauce
250 grams
2 tablespoons
Dill (finely chopped)
1 tablespoon
freshly ground Pepper

Preparation steps

1.

For the salad: peel potatoes and cut into thin slices. Peel onion and chop finely. Whisk 4 tablespoons of olive oil, 3 tablespoons of apple cider vinegar and season with salt and pepper. Rinse radishes and cut into thin slices. Pour broth over potatoes, add onion and dressing and let rest for about 15 minutes. Add radishes and dill, season with salt and pepper.  

2.

For the fish sticks: season fish fillets with salt and pepper, cut into narrow strips. Coat with flour, dip into beaten eggs and roll in breadcrumbs. Heat fat in the pan and cook until golden brown on all sides. Drain on paper towels. Serve with potato salad and yogurt sauce. For the yogurt sauce: whisk all ingredients well and season to taste.