FRIJE

Instructions

• 1.   Peel the potatoes, cut them into small cubes, and mix them in a large dish with 2 tbsp of olive oil. Cover and cook in the microwave for 3 x 4 minutes at 1,000 W, stirring well at each interval. Then transfer them to a large dish (such as a baking dish) to cool quickly.
• 2.   Cut the haddock fillets into elongated pieces and season them. Roll them in flour, tap them to remove the excess, then dip them in beaten eggs with pepper and salt. Finally, roll them in crushed corn flakes. Let them rest in the fridge.
• 3.   Remove the seeds from the cucumber and cut it into small pieces. Add them to the potatoes, along with the yogurt, chopped dill, 2 tbsp of olive oil, pepper, and salt. Mix well.
• 4.   Brown the breaded fish in a large pan with hot oil (you will need to do it in 2 batches). Drain on paper towels. Serve with the cucumber potato salad.
• 5.   Tip: You can add a small pressed garlic clove to the salad and/or replace the dill with mint. Add lemon wedges to the plates. If you want extra sauce, season the remaining 250g of yogurt with 1 tbsp of olive oil, pepper, and salt.

Nutritional information *

Reference

• www.delhaize.be/fr/recettes/recetteDetails/Fish-sticks-maison-et-salade-de-pommes-de-terre-facon-tzatziki/r/R00062012