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Fish Fingers

Fish filets (cod, haddock, salmon, etc.) 500 g
Flour 100 g
Salt 1 tsp
Eggs 2
Bread crumbs 100 g
Vegetable oil 250 g


1 filet (200-250 g) per person


Cut the fish filets into long strips:

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Take three different bowls to prepare three dips:

Dip 1. Two whisked eggs mixed with 50 g of water.

Dip 2. Flour mixed with salt and ground black pepper.

Dip 3. Bread crumbs.

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Dip each fish strip in the bowls in the following order:

Dip 1

Dip 2

Dip 1 again

Dip 3

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Pour the vegetable oil in a deep fryer (do not fill to the top!) and heat to 180° C.  Fry fish fingers until golden brown, about 3 to 5 minutes:
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Serve with potato chips, lemon, and peas:

Fish fingers can also be stored frozen. They can be cooked from frozen.

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