Spicy Fish Nuggets with Peppermint Sauce

1hr 35m
Preparation/cooking time: ca. 35m + Refrigerate: ca. 60m

For 4 people

Nutritional Information

Contains 557 Kcal


  • 1 tbsp. crème fraîche
  • 2 tsp. mild mustard
  • 150 g Greek yoghurt
  • 1 bunch peppermint
  • a little pepper
  • 0.5 tsp. salt
  • 1 organic lemon, use grated zest only
  • 2 tsp. sambal oelek
  • 500 g pike-perch fillets, cut into 2-cm-wide strips
  • 1 eggs, whisked
  • 100 g crackers with thyme and sea salt
  • oil to fry

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  • Puree the crème fraîche, yoghurt, mustard and peppermint, season. Cover the sauce and chill for about an hour.
  • In a bowl, combine the crème fraîche and remaining ingredients with a little salt and mix well. Add the fish strips and mix together. Add the egg and mix together. Crush the cracker in a freezer bag using a rolling pin or the base of a pan. Coat the fish strips in the crushed cracker. Heat the oil in a non-stick frying pan and reduce the heat a little. Fry the fish strips in batches over a medium heat for about 5 mins. until crispy, keep warm.
  • Serve the spicy crispy fish with the peppermint sauce.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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