Fish Sticks with Fries

For the fish sticks with fries, finely grate the breadcrumbs. Mince the redfish fillet and mix with an egg, grated coriander, breadcrumbs, sage and mace. Season with pepper and salt.

Spread the mixture on a baking sheet and cut out rectangular sticks.

For the breading, prepare a plate with flour, a plate with beaten egg (possibly mixed with a little water or whipped cream) and a plate with breadcrumbs.

Turn the sticks in flour and tap them lightly, then pull them through the egg, let them drain and immediately turn them in the breadcrumbs. Toast the fish sticks on all sides in a frying pan with clarified butter.

For the fries, peel the potatoes, first cut into slices, then into sticks. Soak the potato sticks well, strain and place on a kitchen towel to dry.

Heat olive oil in a saucepan. When the oil is hot enough, add a few fries and bake in it.

Finish baking the fries until they are cooked but still light in color. Remove the fries and drain. Repeat until all the potato fries are done.

Now heat the oil a little higher and finish baking the fries again, a little at a time, until they are light brown.

Drain on paper towels, place on a baking sheet and keep warm in the oven at 50 °C until all the fries are baked. Then transfer to a large enough bowl and sprinkle with salt.

Arrange the fish sticks with fries and serve.

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