Fish finger hot dogs

Fish finger hot dogs

30 min. Active
45 min. Total
743 kcal per person
Nutritional value / person: Fat: 28 g, Carbohydrate: 79 g, Protein: 40 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • Apron
  • baking paper
  • Knife
  • Lemon grater
  • Lemon squeezer
  • Oven mitts
  • Peeler
  • Plate
  • Tablespoon
  • Teaspoon
  • Timer
  • Whisk
  • small bowl
  • Cutting board
  • deep plate
  • Kitchen scales
  • Bread knife
  • Mandolin
  • tweezers for the fish

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

1 organic lemon
180 g plain yoghurt
2 ½ tbsp mayonnaise
1 ½ tbsp honey mustard
½ tsp salt
a little pepper

Cabbage & cucumber salad

300 g red cabbage
1 cucumber

Fish fingers

500 g skinless turbot fillets
½ tsp salt
5 tbsp white flour
80 g panko breadcrumbs or regular breadcrumbs
2 eggs
2 tbsp olive oil

Hot dogs

6 bread rolls (approx. 350 g)
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How it's done

The kids can help at the marked areas .

Sauce

1 organic lemon
180 g plain yoghurt
2 ½ tbsp mayonnaise
1 ½ tbsp honey mustard
½ tsp salt
a little pepper

Grate a little zest from the lemon into a bowl, squeeze in 2 tbsp of juice. Add the yoghurt, mayonnaise and mustard, mix, season.

Cabbage & cucumber salad

300 g red cabbage
1 cucumber

Shred the cabbage. Peel the cucumber, cut in half lengthwise, remove the seeds and slice thinly. Add the cabbage and cucumber to the sauce, mix.

Fish fingers

500 g skinless turbot fillets
½ tsp salt
5 tbsp white flour
80 g panko breadcrumbs or regular breadcrumbs
2 eggs
2 tbsp olive oil

Remove any bones from the fish fillets using tweezers, cut into strips approx. 2 cm wide, season with salt. Empty the flour and breadcrumbs into two separate shallow dishes, beat the eggs in a deep dish. Toss the fish fingers in the flour, shake off the excess, dip in the egg and then in the breadcrumbs, press firmly on the crumb coating, place on a baking tray lined with baking paper. Drizzle oil over the fish fingers.

To bake

Approx. 15 mins. in the centre of an oven preheated to 200°C.

Hot dogs

6 bread rolls (approx. 350 g)

Cut open the bread rolls lengthwise, fill with the fish fingers and the cabbage & cucumber salad.

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