Ingredients

Fish Sticks

• 320 g cod, pollock, or sole fillets
• coating: flour, breadcrumbs, egg
• vegetable oil for deep frying
• lemon wedges

Tartar Sauce

• 1/2 cup marinated mushrooms cut into small cubes
• 1/2 cup dill pickles cut into small cubes
• 1 bunch chives with bulb, finely chopped
• 1/2 cup mayonnaise made with olive oil
• 1/2 cup sour cream 12% / 18%
• 1/2 teaspoon mustard
• 1 tablespoon finely chopped parsley and/or dill

Preparation

1. Sprinkle fish fillets with salt and cut crosswise into strips approximately 1.5 cm wide.
2. Place in a bag and add 3 tablespoons of flour, shake so the fillets are covered with a thin layer of flour. Meanwhile, heat oil in a pot with a thick bottom, deep at least 5 cm.
3. Remove fillets from the bag and sequentially dip them in beaten egg seasoned with salt and pepper, then coat in breadcrumbs.
4. Fry in two batches in hot oil for approximately 2-3 minutes until they have a crispy and golden crust.
5. You can flip the fish sticks once during frying. Serve immediately after frying with tartar sauce and potatoes. Drizzle with lemon juice.
6. Mix the ingredients of the tartar sauce in a small bowl.