Homemade fish fingers are not only tastier but also allow you to choose quality ingredients yourself.
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Ingredients:
For the fish fingers:
- 500 g pike fillet
- 2 eggs
- 4–5 tablespoons of flour
- 6–7 tablespoons of breadcrumbs
- salt to taste
- black pepper
- a pinch of sweet paprika
- a little lemon juice
- oil for frying
For the refreshing sauce:
- 150 g natural yogurt or sour cream
- 1 small cucumber
- a handful of dill
- 1 clove of garlic
- a pinch of salt
- a little lemon juice
Preparation:
- Pat the pike fillet dry and cut into strips of roughly equal size. Drizzle with lemon juice, sprinkle with salt and pepper, and let marinate for a few minutes.
- Coat each piece of fish in flour, then dip in beaten eggs and coat with breadcrumbs.
- Heat oil in a pan and fry the fish fingers on both sides until golden and crispy. Place the cooked ones on paper towels to absorb excess oil.
- Grate the cucumber finely and squeeze out excess liquid. Mix with yogurt or sour cream, chopped dill, garlic, lemon juice, and a pinch of salt.
- Serve the crispy pike fish fingers with the refreshing sauce. They go perfectly with oven-baked potatoes, fresh vegetable salad, or stewed vegetables.
