Let the fish fingers thaw slightly in the refrigerator, then cut 1 fish fingers each into 3 equal parts. Cut the yellow pepper into cubes (the size of the pepper cubes should be based on the fish finger cubes). Peel and quarter the vegetable onion and separate the individual onion rings.
Now alternately skewer paprika, onion and fish fingers on 8 kebab skewers until everything is used up. Heat the oil in a pan and fry the kebab skewers over medium to high heat for about 10-15 minutes until crispy.
Bring the rice to the boil with 2 cups of water and simmer gently over a low heat for about 15 minutes. Season to taste with salt and a little pepper.
Remoulade sauce or cocktail sauce tastes best as a dip with fish fingers skewers.
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