Fish fingers hot dog

Name: Fish fingers hot dog
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Cucumber; 7-10 Tbsp Salt; 1 medium onion; 1 collar Dill; 2 TABLESPOONS White wine vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 8 (à 30 g) frozen fish fingers; 1 package (250 g) Hot dog buns; 4 TABLESPOONS Remoulade

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Cucumber
7-10 Tbsp Salt
1 medium onion
1 collar Dill
2 TABLESPOONS White wine vinegar
1 TABLESPOON Sugar
7-10 Tbsp Pepper
3 TABLESPOONS Oil
8 (à 30 g) frozen fish fingers
1 package (250 g) Hot dog buns
4 TABLESPOONS Remoulade

Directions

1
Wash the cucumber, grate dry and cut into fine slices. Season with salt and let it stand for 5 minutes. In the meantime peel onion and cut into fine rings. Wash dill, shake dry and pluck flags from the stems.
2
Chop the dill finely. Season vinegar with sugar and pepper. Fold in 1 tablespoon of oil and add dill. Drain cucumber water and mix with the vinaigrette. Heat 2 tablespoons of oil in a frying pan and fry the fish fingers for 5-8 minutes.
3
Take out and drain on kitchen paper. Cut the hot dog buns open lengthwise. Cover the bottom half with cucumber salad, 2 fish fingers and 1 tablespoon tartar sauce. Place the upper half on top.