Pankofish and chips with tartar sauce - or fish sticks, if you will

This dish is very popular with us and I think it's smart to make it in the summer, when you can stand with the frying pan outside. The fish in fish and chips should actually be made with a mixture of flour, beer and baking powder, but I think this variant with panko will be even better. When I serve fish with us, I am so lucky that I have inherited my grandmother's old fish dish Clupea from Turi-design.


1 bag of mayonnaise

1 ss agurkmiks

3 tbsp capers

1 teaspoon English mustard, or dijon

Slightly finely chopped parsley

Stir everything together and season with salt and pepper.

The fish:

Share 150 g of fish per person. in suitable pieces, add salt and pepper and set it cold, preferably for an hour. The salt makes the fish a little firmer.

Dip the fish pieces in flour, beaten eggs, flour and then eggs again, before rolling in panko (or sprinkles)

Fry 3 pieces of fish at a time in frying oil at 170 degrees until golden. It takes approx. 10 minutes.


Share 250 g of potatoes per person. in boats. Boil them in a pot of water and leave them in the boiling water for 4 minutes. Drain the water and let them dry well before frying them until golden for 15 minutes at 170 degrees.

You will find more delicious fish dishes here .

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