Crunchy Fish Fingers - Ocean Stories

Method

Preheat the oven to 225°C (Air Fryer setting).
Cut the potatoes into sticks.
Place them on parchment paper in a baking tray, and drizzle with spices and oil. Mix well. Bake for 20–25 minutes.
Then, mix the breading flour or panko with the spices.
Lightly beat the egg in a separate bowl.
Cut the fish fillets into appropriate pieces. First dip them in the egg, then in the breading mixture.
Heat butter and oil in a frying pan, and fry the fish fingers over medium heat until golden and crispy.
Blend together sour cream, mayonnaise, mustard, lemon juice, dill, pepper, and salt with an immersion blender.
Bring a pot of water to a boil. Add the frozen peas, and let them sit for about 1 minute. Drain the peas in a colander, then transfer to a bowl with mint leaves and lemon juice. Blend the mixture with an immersion blender until roughly chopped, then season with salt and pepper to taste.
Serve with lemon.