Puschel builds a tall wobbling tower of fish fingers while Flauschi catches the top piece with a plate

Wuselig Recipes · Recipe 05

Puschel’s Crispy Fish-Finger Lighthouse

Name: Puschel’s Crispy Fish-Finger Lighthouse
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 4 small Wusel plates
Ingredients: 12 fish fingers; 600 g floury potatoes; 100 ml milk or unsweetened plant drink; 1 tbsp butter or margarine; 1 small cucumber; 200 g frozen peas; 150 g plain yoghurt or plant-based alternative; 1 tbsp finely chopped parsley or chives; 1 tsp lemon juice; a little salt and a small pinch of nutmeg

Crispy fish fingers, mashed-potato clouds and vegetables: Puschel decides that lunch should come with a view.

The little story

The Crispy Lighthouse

Flauschi arranged mashed potato, cucumber slices and peas on the large plate. Puschel only needed to add the crispy fish fingers.

Puschel„Side by side is practical. But stacked up high gives you a much better view!“

He placed one fish finger on top of another. The tower grew higher than the pea hills and finally began to wobble so dangerously that Flauschi held a second plate beneath it.

Flauschi„Lighthouses are meant to show the way, Puschel—not fall onto lunch.“

The top fish finger tipped neatly onto Flauschi’s catching plate. Together they divided the rest of the tower into safe portions. Only one tiny lighthouse remained, pointing reliably towards the herb dip.

Puschel„See? A lighthouse with its own sauce harbour!“

Preparation: about 20 minutes · Cooking and baking: about 25 minutes · Total: about 45 minutes

Gluten & lactose

Not gluten-free: The basic recipe contains gluten-containing cereals in flour, bread, pasta, dough or breadcrumbs. It is not gluten-free as written. Substitutions may change quantities, texture and cooking times; do not assume a one-for-one flour swap works in baking.

Lactose-free with changes: The basic recipe is not designated lactose-free. Check milk, butter, yogurt for lactose and use explicitly lactose-free products where needed. Include butter used for greasing; butter is not automatically classified as lactose-free here.

These labels assess the listed recipe ingredients; they do not certify the finished dish. For gluten-free cooking use clean utensils and surfaces and avoid contact with flour or breadcrumbs. Lactose-free does not mean free from milk protein or suitable for a milk allergy.

Makes 4 small Wusel plates

How to make it

In a few words: Bake fish fingers and serve with mashed potatoes, vegetables and yoghurt dip.

Ingredients

12 fish fingers
600 g floury potatoes
100 ml milk or unsweetened plant drink
1 tbsp butter or margarine
1 small cucumber
200 g frozen peas
150 g plain yoghurt or plant-based alternative
1 tbsp finely chopped parsley or chives
1 tsp lemon juice
a little salt and a small pinch of nutmeg

Method

An adult preheats the oven as directed on the fish-finger packet. Put the fish fingers on a tray and cook through following the packet instructions. Prepare the potatoes and side dishes while they bake.
Peel and chop the potatoes, then cook in lightly salted water for about 15–20 minutes until soft.
Meanwhile, wash and slice the cucumber. Heat the peas according to their packet instructions.
Mix the yoghurt with the herbs and lemon juice. Add only a little salt if wanted.
Drain the potatoes and mash with the milk, butter and a small pinch of nutmeg.
Divide the cooked fish fingers, mashed potatoes, cucumber, peas and dip between four plates. Let cool briefly. For a little lighthouse, stack no more than three fish fingers at an angle.

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Something else to giggle at

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