Fish fingers with salad and mayonnaise
The quick supper every child loves: frozen hake fish fingers, fried until golden and crisp, with a lettuce and tomato salad and mayonnaise for dipping. They can also go in the oven or an air fryer, and some serve them with mash or chips.
- 20 minTime
- 20 minHands-on
- 4Portions
- 16 gprotein per portion
- 540kcal per portion
Ingredients for 4 portions
- 3 tbspRapeseed oil, for frying
- 20Fish fingers, frozen
On the side
- ½Lettuce, shredded
- 2Tomatoes, in wedges
- 2 tbspOlive oil, for the salad
- 1 tbspVinegar
- to tasteSalt
- 4 tbspMayonnaise
Method
- Wash and shred the lettuce. Cut the tomatoes into wedges and put everything in a salad bowl.
- Heat plenty of oil, about 1 cm deep, in a frying pan over a medium-high heat.
- Fry the fish fingers straight from frozen, in batches, for about 4 minutes, turning them halfway, until golden and crisp. Drain on kitchen paper.
- Dress the salad with the olive oil, vinegar and some salt.
- Serve the fish fingers with the salad and mayonnaise for dipping.
