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Fish Fingers With Potatoes And Yogurt Salad

By chef Leonhard Wenzel

Fish Fingers With Potatoes And Yogurt Salad 🐟🥔 A delicious and satisfying lunch or dinner that all family members will enjoy.

25 min
Easy

5 min prep · 20 min cook

Fish Fingers With Potatoes And Yogurt Salad
480 kcal · per serving
Protein 20g Carbs 58g Fat 18g
Ingredients

What you will need

6 items · serves 1
  • Fish fingers 3 pcs
  • Potatoes 150 g
  • Yogurt 1 tbsp
  • Corn 30 g
  • Salad Mix 50 g
  • Olive Oil 0.5 tbsp

Cooking on the go? Open in the Goulash app to send these to your Rohlik or Kosik basket.

Method

Steps to cook

6 steps · 20 min cook

  1. Preparation Of Ingredients. Prepare all ingredients – we will cook with them shortly ✨ Put potatoes to boil in salted water. Rinse the salad mix and let it drain.

  2. Cooking Potatoes. Cook potatoes on medium heat in salted water until tender, approximately 15–20 minutes (depending on size, until they are soft and offer no resistance), then drain them.

  3. Preparation Of Fish Fingers. Meanwhile, prepare the fish fingers according to the package instructions (oven or deep fryer) at the temperature and time recommended by the manufacturer, until they are golden brown and crispy.

  4. Preparation Of Yogurt Salad. Place yogurt in a bowl, add corn and season with salt and pepper to taste.

  5. Final Salad Preparation. Mix the salad mix into the yogurt mixture.

  6. Serving. Serve the fish fingers with boiled potatoes and yogurt salad.

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