Ingredients
Preparation
- Preheat oven to 435 F degrees convection
- Cut the potatoes into slices
- Put the potato slices on a baking tray dressed with parchment paper. Season and mix thouroughly with oil. Bake for 20-25 minutes
- Mix the breadcrumbs or panco with the spices
- Whip the egg lightly in a separate bowl
- Cut the fish filets into serving size. First, dip the filets in the eggmix then in the breadcrumbs/panco
- Melt butter and add oil in a frying pan, and fry the fish fingers on medium heat until golden and crunchy
- Mix sour cream, mayonnaise, mustard, lemon juice, dill, pepper and salt in a bowl with a hand blender
- Boil water and add the frozen peas. Let them boil for approximately 1 minute. Drain the peas, and add them to a bowl with mint leaves and lemon juice. Mix with a hand blender to course consistensy and season with salt and pepper
- Serve with lemon wedges