Pollock Fish Sticks with Potatoes
Homemade pollock fish sticks are pan-fried in a breadcrumb coating. The potatoes are cooked in small cubes in the same pan and serve as the side dish.
- Time
- 20 min
- Serving
- 593 kcal
- Ingredients
- ≈ $2.23
- Protein
- 41 g
Ingredients
- 1 Pollock filletpack 600 g ≈ $5.50 180 g
- 2 Potatoes≈ $2.19 per kg 220 g
- 3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 4 Breadcrumbs 30 g
- 5 Wheat flour 12 g
- 6 Sunflower oil 12 ml
- 7 Salt 2 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the potatoes2 into 1 cm cubes and the pollock1 into sticks, then season the fish with salt and pepper.
Heat a deep skillet, add the potatoes2, 80 ml water, and a pinch of salt, cover, and cook for 8 minutes until tender.
Push the potatoes2 to the edge, add the oil, and let the water evaporate completely.
Dredge the fish sticks in flour, then in half the beaten egg and the breadcrumbs.
Place the fish sticks in the skillet next to the potatoes2 and fry for 3 minutes.
Turn the fish and potatoes2 over and fry for another 4 minutes until the coating is golden and the fish flesh is opaque.
Tips
- Why it works
- Let the water evaporate completely before adding the oil: in a wet pan the breading turns soggy and won't brown in 7 minutes.
- Substitutions
- Replace the pollock with hake in the same weight of 180 g. Swap the breadcrumbs for dried grated bread, 30 g.
- Common mistakes
- A common mistake is putting the fish in before the oil is properly hot: the breading looks pale and comes away from the fillet in places.
- Storing and reheating
- Keep in the fridge for up to 2 days. Reheat in a pan for 5–6 minutes over medium heat so the breading dries out again.
- Serve with
- Serve for dinner with cucumbers or a simple cabbage salad.
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