Fish fingers with mashed potatoes
The children’s meal adults secretly love — with creamed spinach and homemade mash.
- Time
- 30 min
- Effort:
- easy
- Season
- all year
- fish
- quick
- kid-friendly
- budget
- everyday
Ingredients for 4 portions
16fish fingers
1 kgpotatoes
200 mlmilk
50 gbutter
450 gcreamed spinach (frozen)
1lemons
3 tbsprapeseed oil
to tastenutmeg
to tastesalt
The ingredients land on the shopping list as soon as the dish is in the week.
Possible allergens
Derived from the ingredients as they are typically composed.
- Cereals containing gluten
- Fish
- Milk (incl. lactose)
Please check allergens and intolerances yourself — on the packaging, at the bakery, at the butcher's. Recipes change, and a list like this cannot take responsibility for that.
Nutrition per portion
Estimates computed from the ingredient list — with 4 portions per recipe.
| Energy | 717 kcal |
|---|---|
| Protein | 24.1 g |
| Fat | 37.9 g |
| Carbohydrates | 66.1 g |
| of which sugar | 7.3 g |
| Fibre | 6.9 g |
| Salt | 1.3 g |
Not counted because listed without a quantity: nutmeg, salt.
Computed with raw ingredients as bought. Cooking losses, peel, trimmings and what stays on the plate are not accounted for. Own dishes and ingredients “to taste” have no values.
Source: Max Rubner-Institut (2025), Bundeslebensmittelschlüssel (BLS) version 4.0, CC BY 4.0. The mapping of ingredients to BLS foods and the piece weights are the operator's own.
Estimates, not lab values — not a basis for medically prescribed meal plans.
Method
- 1
Peel the potatoes, boil until soft, mash with hot milk, butter, salt and nutmeg.
- 2
Heat the creamed spinach as the packet says.
- 3
Fry the fish fingers in oil over medium heat 4 minutes per side until golden — or bake them.
- 4
Serve with lemon wedges.