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 onion
- 6 Radish
- 2 Tbsps Dill (chopped)
- olive oil
- apple cider vinegar
- salt
- freshly ground peppers
- 250 milliliters Vegetable broth (lukewarm)
- For the fish sticks
- 4 Cod
- 2 eggs
- 150 grams Pastry flour
- 250 grams breadcrumbs
- salt
- freshly ground peppers
- Fat (for cooking)
- For the yogurt sauce
- 250 grams Natural yogurt
- 2 Tbsps Dill (finely chopped)
- 1 Tbsp olive oil
- salt
- freshly ground peppers
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.
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