Fish Fingers with Mashed Potatoes

First, put the potatoes to boil: Peel them, cut them into smaller cubes of about 2 cm × 2 cm, place them in a pot, cover with enough cold water, salt, and bring to a boil. Then reduce the heat to medium and cook the potatoes for 15–20 minutes until tender.

Meanwhile, start preparing the fish fingers. First, cut the fish fillet into thicker strips (approx. 2 cm × 7 cm), and salt them.

Prepare 3 deep plates for breading: Crack an egg into one plate, add 2 tablespoons of milk, and whisk the mixture thoroughly with a whisk. Pour plain flour into the second plate and breadcrumbs into the third.