Fish fingers - Vondelmolen

Fish fingers

  • 4 portions
  • 30 minutes
  • €€€

Ingredients

  • 300 g whiting fillet or another firm white fish
  • 50 g flour
  • salt and pepper
  • 50 g bread crumbs
  • 1 egg
  • 2 slices spice cake, dried and finely ground
  • ½ celeriac
  • 4 potatoes
  • a dash of nutmeg
  • 1

    Slice the whiting fillet into 2 by 6 cm fish sticks.

  • 2

    Combine flour with salt and pepper in one deep dish.

  • 3

    Beat the egg in a second deep dish.

  • 4

    Combine the breadcrumbs with the finely ground spice cake in a third deep dish.

  • 5

    Pat the fish dry with paper towels. Dredge the fish sticks through the flour, the egg mixture and the breadcrumbs.

  • 6

    Pre-heat frying oil in a deep pot or pan and fry the home-made fish sticks carefully until they are a nice golden-brown.

  • 7

    Drain on paper towels.

  • 8

    Meanwhile, boil the celeriac until it’s soft, and put the potatoes on to boil.

    Combine the potatoes and celeriac when they are tender.

    Puree the mixture and season with nutmeg.

  • 9

    Serve the celeriac mash with the fish sticks, with a delicious tartar sauce.

Also tasty

Spice cake breadcrumbs