lunch
Crispy Fish Sticks and Sautéed New Potatoes with Greek Yogurt Dressing
Forget frozen fish sticks and fries—discover how easy it can be to create a from-scratch version that’s infinitely better than anything you can buy in a box. Perfect for busy weeknights, our recipe goes from prep to table in just half an hour!
Servings:
4
Total Time:
30m
Prep Time:
10m
Cooking Time:
20m
Ingredients
- Fish - 2 lbs. sea bass (cut into pieces of a consistent thickness)
- 3 to 4 tbsp flour
- 2 to 3 eggs
- 1 cup panko or breadcrumbs
- Juice of 1 lemon
- Butter and olive oil
- Black pepper and sea salt
- Potatoes
- 1.5 lbs. new potatoes
- Juice of 1 lemon
- 6.8 oz. Greek yoghurt
- Chives
- Olive oil
- Salt and pepper
Preparation Instructions
- Mix the flour, salt and pepper in a shallow plate, beat the eggs in a second plate and spread out the panko on a third plate.
- Season the fish with black pepper and sea salt before rolling it first through the flour, then through the egg, and finally through the panko.
- Add some oil and butter to your GreenPan and heat over medium heat, fry the fish sticks on both sides until done on the inside.
- Boil the potatoes until they’re almost cooked through. Heat a splash of olive oil in your GreenPan, fry the potatoes until they’re golden and crusty.
- Stir the lemon juice into the Greek yogurt, season with salt and pepper. Drizzle this dressing over the potatoes, garnish with chives.