fish fingers with potato salad
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fish fingers with potato salad
  • 600g chat (baby) potatoes, halved
  • 1 cup (300g) whole-egg mayonnaise
  • 1 tablespoon chopped chives
  • 800g firm white fish fillets, trimmed and sliced
  • 50g butter, melted
  • 2 cups (140g) fresh white breadcrumbs
  • lemon wedges, to serve