Pollock Fish Sticks with Potatoes

1. 1 Pollock filletpack 600 g ≈ $5.50 180 g
2. 2 Potatoes≈ $2.15 per kg 220 g
3. 3 Eggspack 10 pcs ≈ $1.89 0.5 pcs
4. 4 Breadcrumbs 30 g
5. 5 Wheat flour 12 g
6. 6 Sunflower oil 12 ml
7. 7 Salt 2 g
8. 8 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Cut the potatoes² into 1 cm cubes and the pollock¹ into sticks, then season the fish with salt and pepper.

2. Heat a deep skillet, add the potatoes², 80 ml water, and a pinch of salt, cover, and cook for 8 minutes until tender.

3. Push the potatoes² to the edge, add the oil, and let the water evaporate completely.

4. Dredge the fish sticks in flour, then in half the beaten egg and the breadcrumbs.

5. Place the fish sticks in the skillet next to the potatoes² and fry for 3 minutes.

6. Turn the fish and potatoes² over and fry for another 4 minutes until the coating is golden and the fish flesh is opaque.