Delicious Fish Fingers, Ready In 20 Minutes, With A Few Ingredients.
For the potatoes
Preheat oven over 180ο C (355* F) Set to Fan.
Spread coarse salt over a baking pan.
Spread the potatoes over the salt and bake for 35-40 minutes until they soften.
Remove potatoes from baking pan and remove any salt that is stuck on their skin.
Heat the butter in a pan over medium heat.
Cut the potatoes in half and add them to the pan.
Sauté along with the rosemary, thyme, oregano, salt, and pepper, continuously mixing with a wooden spoon.
Remove pan from heat and set aside.
For the croquettes
Cut the fish fillet in 4 cm pieces and season with salt and pepper.
You will need 3 bowls. In the first bowl, place the flour, in the second, the eggs (beat with the milk) and in the third, the crumbled bread.
Dip the fish first in the flour, then in the eggs and finally in the crumbled bread.
Place sunflower oil in a pot until 3-4 cm deep. Heat over medium heat and sauté the cod for 2-3 minutes turning them so they turn golden on both sides.
Remove using a strainer spoon and transfer on a paper towel to drain excess oil.
Serve with aioli sauce and fresh parsley.