Not included in this recipe
Servings
-
6
+
400 grams Fish, salmon, king, with skin, kippered, (Alaska Native)
Fish, salmon, king, with skin, kippered, (Alaska Native)
35 grams Wheat flour, whole-grain
Wheat flour, whole-grain
50 grams Egg, whole, raw, fresh
Egg, whole, raw, fresh
70 grams Bread crumbs, dry, grated, plain
Bread crumbs, dry, grated, plain
1/2 teaspoon Spices, pepper, black
Spices, pepper, black
1 Small Onions, raw
Onions, raw
50 grams Egg, whole, raw, fresh
Egg, whole, raw, fresh
200 grams Sweet potato, raw, unprepared
Sweet potato, raw, unprepared
1 teaspoon Spices, thyme, dried
Spices, thyme, dried
1 Small Onions, raw
Onions, raw
300 grams Cucumber, with peel, raw
Cucumber, with peel, raw
60 grams Nestle Milkpak Yogurt
Nestle Milkpak Yogurt
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Instructions
3 of 11
5'
To make the fish fingers:
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Set up 3 bowls, in the first one add the flour, the second one add the whisked egg, and the third one place the breadcrumbs with preferred seasonings (pepper, paprika, or garlic powder).
4 of 11
10'
To make the fish fingers:
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Toss each strip in (1) the flour first, then (2) egg, then (3) breadcrumbs.
5 of 11
3'
To make the fish fingers:
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Set on a lightly brushed oven tray, an inch apart from each other.
6 of 11
15'
To make the fish fingers:
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Place in the oven for 8-10 minutes, turning over halfway, and bake until golden on the outside and cooked from the inside.
7 of 11
5'
To make the sweet potato:
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Wash and chop the sweet potato into thin circles
8 of 11
1'
To make the sweet potato:
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Marinate in a large bowl with some olive oil, zaater, and a pinch of salt.
9 of 11
40'
To make the sweet potato:
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To bake in the oven, place in an oven tray (no oil) for about 35-40 minutes on 180 C until fully cooked through.
10 of 11
10'
To make the sweet potato:
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Then broil for a crispy finish for another 10 minutes.
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