Fish fingers in a crisp potato shell with tomato dipping

4 servings

Ingredients

Quantity Ingredient
**INGREDIENTS FOR FISH FINGERS**
1 pounds Sole fillets; or flounder
4 larges Idaho potatoes; peeled
1 Sprig fresh basil; leaves only
2 tablespoons Butter; melted
2 tablespoons Vegetable oil
Salt and pepper
**INGREDIENTS FOR TOMATO DIPPING SAUCE**
1½ cup Mayonnaise
4 tablespoons Ketchup
½ Lemon; juice of
Salt and pepper
1 large Zucchini; sliced
2 smalls Tomatoes

Directions

Note: cut fillets into strips 4 inches long by 1 inch wide 1. Season fish fillets with salt and pepper.

2. Using a mandolin or a vegetable slicer, cut potatoes lengthwise into very thin slices (each potato should yield about 16 slices). In a shallow bowl, toss the potato slices with the melted butter, salt, and pepper.

3. For each fish finger arrange 3 potato slices overlapping lengthwise.

Each slice should overlap by about ⅜-inch. Place each fish finger over a set of potato slices, perpendicular to the potatoes. Place a basil leaf over each fish finger. Fold the potato slices over the fish fingers to enclose them entirely. Refrigerate.

4. In the meantime, prepare the dipping sauce. In a medium bowl, combine the mayonnaise, ketchup, and lemon juice in a mixing bowl. Whisk the mixture together. Season with salt and pepper to taste. If your kids have adventurous taste buds, add "torn" basil leaves. Kids may enjoy tearing the basil leaves with their fingers and smelling the aroma on their hands.

5. Place vegetable oil in a large non-stick skillet over medium heat. Add wrapped fish fingers and saut‚ until golden brown, about 3 to 5 minutes on each side. In another non-stick skillet, heat vegetable oil over medium heat. Add the sliced zucchini and tomatoes and saut‚ until golden brown.

Plate and serve with dipping sauce.

Copyright credit: 1993 by Daniel Boulud © 1997 Lifetime Entertainment Services. All rights reserved.

MC Formatted using MC Buster by Barb at PK Converted by MM_Buster v2.0l.

Related recipes