Fish Fingers with Mashed Potatoes

Instructions

• 1
  First, put the potatoes to boil: Peel them, cut them into smaller cubes of about 2 cm × 2 cm, place them in a pot, cover with enough cold water, salt, and bring to a boil. Then reduce the heat to medium and cook the potatoes for 15–20 minutes until tender.
• 2
  Meanwhile, start preparing the fish fingers. First, cut the fish fillet into thicker strips (approx. 2 cm × 7 cm), and salt them.
• 3
  Prepare 3 deep plates for breading: Crack an 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 over medium heat. Fry the prepared fish fingers in the hot oil until golden brown, 60–90 seconds per side.
• 6
  Once the potatoes are cooked, drain them, add 100 ml of milk and butter to the pot, and use an electric whisk to whip the contents of the pot into a smooth mash. Season the finished mash with salt and serve with the fish fingers.
• 7
  Serve with tartar sauce.