German

Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas)

Name: Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas)
Total time: 30 min
Yield: 4 servings
Cuisine: German
Ingredients: 16 oz frozen breaded fish sticks; 2 lb potatoes, peeled and cut into chunks; 3 tbsp butter; 1/2 cup milk, warmed; 1 cup frozen peas; 1 tsp salt; 1/4 tsp black pepper; 1 lemon, cut into wedges

Jonas @jonas_koeln

Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas) is German home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.

30 min Easy Pescatarian Halal

Ingredients

Serves

The quantities follow this count.

16 oz frozen breaded fish sticks
2 lb potatoes, peeled and cut into chunks
3 tbsp butter
1/2 cup milk, warmed
1 cup frozen peas
1 tsp salt
1/4 tsp black pepper
1 lemon, cut into wedges

How to cook it

Heat the oven according to the fish stick package directions and arrange the frozen fish sticks on a baking sheet.
Bake the fish sticks until golden and crisp, about 15 to 18 minutes, turning once halfway through.
Meanwhile, put the potatoes in a pot of salted water, bring to a boil, and cook for 15 to 18 minutes, until fork-tender, then drain.
Cook the frozen peas in a small pot of boiling water for 3 minutes, then drain.
Mash the drained potatoes with the butter and warm milk until smooth, and season with the salt and pepper.
Plate the fish sticks alongside a generous scoop of the mashed potatoes and the peas, with a lemon wedge for squeezing; the freezer-box supper German households actually cook on a Friday.

Watch how to cook Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas)

Someone making it start to finish, so you can see what the steps look like.

Serve it with

A German dinner is a plate rather than a single dish. These are the courses that normally sit beside Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas), read from the same composition Dinejot builds a real meal from.

The cooked vegetable
- Blumenkohl mit Butterbroeseln (Cauliflower with Browned Butter Crumbs)
  
  25 min
What it is eaten with
- Bratkartoffeln (German Pan-Fried Potatoes)
  
  25 min
The sharp little thing
- Apfelmus (German Applesauce)
  
  20 min

Safe at your table

Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas) carries dairy, gluten, and fish. It is free of the remaining 7 allergens on that list.

Every tracked allergen in Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas)
Allergen	In this dish	Cook this instead
Peanuts	No
Tree nuts	No
Dairy	Yes	Backfisch (Pan-Fried Breaded Plaice)
Gluten	Yes	Bratkartoffeln (German Pan-Fried Potatoes)
Shellfish	No
Eggs	No
Soy	No
Fish	Yes	Abendbrot-Teller mit Putenschinken (Cold Evening Bread Plate with Turkey Ham)
Sesame	No
Coconut	No

These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.

What it brings to the plate

Estimated, per serving

Calories: 520 kcal
Protein: 19 g
Carbs: 63 g
Fat: 21 g
Fiber: 6 g
Sugar: 3 g
Sodium: 1050 mg
Saturated fat: 8 g

Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.

When to cook it

Fischstaebchen mit Kartoffelpueree (Fish Fingers with Mashed Potatoes and Peas) takes about 30 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.