Fish Fingers with Mashed Potatoes

Instructions

• 1
  First, start cooking the potatoes: Peel them, cut them into smaller cubes about 2 cm × 2 cm in size, place them in a pot, cover with a sufficient amount of cold water, add salt, and bring to a boil. Then reduce the heat to medium and cook the potatoes for 15⁠–⁠20 minutes until they soften.
• 2
  Meanwhile, start preparing the fish fingers. First, cut the fish fillet into thicker sticks (about 2 cm × 7 cm) and salt them.
• 3
  Prepare 3 deep plates for coating: Crack the egg into one plate, add 2 tablespoons of milk, and whisk the mixture thoroughly with a whisk. Pour plain flour into the second plate and breadcrumbs into the third.
• 4
  Coat each piece of fish first in flour, then in the egg mixture, and finally in breadcrumbs.
• 5
  Take a pan and heat 400 ml of oil in it over medium heat. Fry the prepared fish fingers in the hot oil until golden brown, 60⁠–⁠90 seconds on each side.
• 6
  Once the potatoes are cooked, drain them, add 100 ml of milk and butter to the pot, and whip the contents of the pot into a smooth mash with an electric mixer. Season the finished mash with salt and serve with the fish fingers.