Fish Sticks with Mashed Potatoes
Crispy baked fish sticks in a breadcrumb crust served with smooth, creamy mashed potatoes. A comforting hot meal without deep-frying.
- Time
- 35 min
- Serving
- 423 kcal
- Ingredients
- ≈ $2.03
- Protein
- 27 g
Ingredients
- 1 Cod filletpack 600 g ≈ $9.00 100 g
- 2 Eggspack 10 pcs ≈ $1.93 0.3 pcs
- 3 Breadcrumbs 18 g
- 4 Potatoes≈ $2.19 per kg 160 g
- 5 Milk 2.5%pack 930 ml ≈ $0.88 45 ml
- 6 Butterpack 180 g ≈ $1.58 8 g
- 7 Sunflower oil 5 ml
- 8 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut cod1 fillets into 2–3 cm (¾–1¼ inch) strips and season lightly with salt.
Dip strips in beaten egg, then coat evenly in breadcrumbs.
Arrange fish on a greased parchment-lined tray and bake at 400°F (200°C) for about 15 minutes until golden and just opaque in the center.
Peel and chop potatoes4 into chunks, then boil in salted water for 15–18 minutes until tender.
Drain, mash potatoes4 with warm milk5 and butter6 until smooth.
Serve fish sticks with mashed potatoes4 while the crust stays crisp.
Tips
- Why it works
- Bake the fish at 200 °C so the crust browns in 15 minutes and the inside stays tender and opaque. That way it won't dry out.
- Substitutions
- Swap the breadcrumbs for cornflakes (18 g), or the milk for sour cream (45 g) for a thicker mash.
- Common mistakes
- If the crust doesn't brown, check the temperature: at 180 °C the fish will be pale and slightly raw inside.
- Storing and reheating
- Keep in the fridge for 2 days. Reheat in the microwave for 1–1.5 minutes, covering the plate with a napkin.
- Serve with
- Serve with pickled cucumbers or a green salad for freshness and balance.
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