Fish sticks and potato salad with radishes

Ingredients

• 600 g waxy potatoes (cooked)
• 1 onion
• 6 Radishes
• 2 EL dill (chopped)
• olive oil
• apple cider vinegar
• Salt
• Pepper (freshly ground)
• 250 ml vegetable broth (lukewarm)
• 4 cod fillets (medium size)
• 2 Eggs
• 150 g flour
• 250 g breadcrumbs
• Salt
• Pepper (freshly ground)
• fat (for frying)
• 250 g natural yogurt
• 2 EL dill (finely chopped)
• 1 EL olive oil
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Peel the potatoes and slice them thinly. Peel and finely chop the onion. Whisk 4 EL olive oil, 3 EL apple cider vinegar, salt, and pepper to make a vinaigrette. Wash and thinly slice the radishes. Mix the potatoes with the broth, onions, and vinaigrette; let rest for about 15 minutes, then fold in the radishes and dill and season with salt, pepper, and optionally more vinegar.

2. 2.

   Season the cod fillets with salt and pepper, cut into narrow strips, dredge them in flour, then dip in beaten eggs, coat with breadcrumbs, and fry in hot fat until golden brown. Drain on paper towels and serve immediately alongside the potato salad. A dill yogurt sauce pairs well; mix all remaining ingredients together for the dressing.