Homemade Fish Fingers and Spinach Mash

Fish fingers with a spinach mash with Alpro Soya Cuisine

4 portions


400 g whiting or haddock fillets

2 tablespoons of plain flour

2 eggs

120 g cornflakes

20 g ground parmesan cheese

1 lemon

1 clove of garlic

a few sprigs of thyme

1 teaspoon of paprika powder

1 kg floury potatoes

200 g fresh spinach leaves

250 ml Alpro Soya Cuisine

2 tablespoons of horseradish

freshly ground black pepper

pinch of salt

1tbsp Olive oil

Made with


1. Mix the flour with the grated Parmesan cheese, freshly ground pepper and paprika powder. Cut the fish fillets into equal pieces and sprinkle with lemon juice, pepper and a little salt. Keep cold until needed.
2. Meanwhile, peel and cook the potatoes in salted water until tender. Wash the spinach leaves and let them drain. Mash the potatoes and mix them with the Alpro Soya Cuisine and the horseradish. Chop up the spinach leaves and mix into the mashed potatoes. Season with nutmeg, freshly ground pepper and salt. If you like, add more horesradish.
3. Whip up the eggs with a tablespoon of water and crumble the cornflakes. Place the flour, eggs and cornflakes on three separate plates. Dip the fillets first in the flour on both sides, then in the egg mix and finally in the cornflakes. Make sure both sides are covered. Place a large pan over a medium heat. Pour a dash of olive oil in the pan and add the garlic and thyme. When the garlic begins to sizzle, add the fish fillets and cook them for about 8 minutes until golden brown (4 minutes each side). Or bake them in the a preheated oven at 200°C for about 8 minutes.
4. Serve the spinach mash potato with the fish fingers and extra spinach if desired.

  • Lactose free