Homemade fish fingers with quark remoulade
40 min · 52 g protein · 500 cals / serving
Thick fingers of flaky white fish in a crackly golden panko and parmesan crust, crisped in the air fryer or a hot oven, with a tangy remoulade of kvarg, chopped pickles, capers and dill. Served the Swedish way with boiled potatoes, green peas and lemon wedges, and far better than the box from the freezer.
Ingredients
- 1 1/3 lb gold potatoes, small, firm potatoes, peeled or scrubbed
Fish fingers
- 1 1/2 lb raw saithe (coley), skinless saithe (sej) or cod, cut into 16 thick fingers
- 3/4 tsp salt, divided
- 2 1/2 tbsp all-purpose flour
- 2 eggs
- 1 cup breadcrumbs, panko
- 3 tbsp grated parmesan, finely grated
- 1 tsp paprika
- 1 tsp lemon zest
- a few sprays cooking spray
Kvarg remoulade
- 3/4 cup quark
- 1 1/2 tbsp light mayonnaise
- 1/3 cup vinegar-pickled gherkin, drained, finely chopped
- 1 tbsp capers, chopped
- 1 tsp French mustard
- 1/2 tsp curry powder
- 2 tbsp fresh dill, chopped
- 1 2/3 cups cooked frozen green peas
To serve
- 1 lemon, in wedges
Steps
- Put the potatoes in a pot of cold salted water, bring to a boil and simmer 15–20 minutes, until a knife slides in easily.
- Pat the fish fingers dry and season with half the salt. Set out three shallow dishes: the flour; the eggs beaten with a pinch of salt; and the panko mixed with the parmesan, paprika, lemon zest and the rest of the salt. Roll each finger in flour, dip in egg, let the excess drip off, then press firmly into the crumb on all sides.
- Heat the air fryer to 400°F. Spray the fingers well on all sides and air-fry in one layer, in batches if needed, 8–10 minutes, turning once, until deep golden and the fish flakes and reaches 145°F. No air fryer: bake on a rack over a tray at 435°F for 12–15 minutes.
- Stir together the kvarg, mayonnaise, pickles, capers, mustard, curry powder and dill. Taste; it should be tangy and a little sharp.
- Cook the peas in boiling water or the microwave for 2–3 minutes and drain. Serve the fish fingers with the potatoes, peas, remoulade and lemon wedges.
Good to know
Which fish works best?
Firm white fish: saithe (sej), cod, haddock or pollock. Cut the fingers thick, about 2 x 2 cm, so the fish stays juicy while the crumb browns. Frozen fillets work if thawed and patted very dry.
Can I make them ahead for the kids?
Crumb the fingers, lay them on a tray and freeze until firm, then bag them. Air-fry straight from frozen at 400°F for 12–14 minutes.
Why curry in a remoulade?
Swedish remouladsås has always had a pinch of curry or turmeric; it gives the yellow color and a warm hint under the pickle and mustard.
Alternative
Per
- Calories
- 102
- Protein
- (43%)
- 11 g
- Fat
- (15%)
- 2 g
- Carbohydrates
- (42%)
- 11 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 207 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 2000 kcal goes into the pot and 2118 g of ingredients comes out as about 1960 g of food: 102 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.