Breaded Fish and Chips
with DIY Tartar Sauce and Creamy Coleslaw- Tilapia
- Oeuf
- Orge
- Moutarde
- Blé
- Sulfites
- Soya
- Peut contenir des traces d’allergènes
- Crustacés
- Poisson
- Gluten
- Lait
- Moutarde
- Sésame
- Sulfites
- Blé
- Oeuf
- Noix
- Arachides
For a classic meal you can feel good about fish and chips is a family-friendly favourite. Flaky tilapia is covered in a crunchy corn flake-crust then baked to perfection, paired with DIY "chips," tangy tartar sauce and a creamy and refreshing coleslaw for the perfect hearty dinner.
Ingrédients
300 g
Tilapia
(Contient: Tilapia)
1 pièce(s)
Œuf
(Contient: Oeuf)
2 pièce(s)
Pomme de terre Russet
1 tasse(s)
Flocons de maïs
(Contient: Orge Peut contenir : Soya)
170 g
Mélange pour salade de chou
1 pièce(s)
Citron
90 ml
Cornichon à l'aneth, en tranches
4 cs
Mayonnaise
(Contient: Oeuf, Moutarde Peut contenir : Soya, Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Blé)
4 cs
Farine tout usage
(Contient: Blé Peut contenir : Soya, Crustacés, Poisson, Gluten, Lait, Moutarde, Sésame, Sulfites, Oeuf, Noix, Arachides)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient: Sulfites Peut contenir : Soya, Lait, Moutarde, Sésame, Blé, Noix, Arachides)
Ustensiles
Instructions
- Before starting, preheat the oven to 450°F.
- Wash and dry all produce.
- Remove any brown spots from potatoes, then cut into 1/2-inch wedges.
- To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with salt, pepper and half the Dill-Garlic Spice Blend, then toss to coat.
- Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and middle of the oven, rotating sheets halfway through.)
- Meanwhile, in a large bowl, add flour.
- In another large bowl, whisk together egg and 2 tbsp (4 tbsp) water.
- Cut the corner of the pack of cornflakes. Using a rolling pin or the bottom of the pot, gently crush into lentil-sized crumbs.
- Transfer to a shallow dish.
- Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Season with salt and pepper.
- Working in batches, coat tilapia in flour, then egg mixture, then transfer to the dish with cornflakes. Turn tilapia to coat both sides, pressing to adhere.
- Discard any excess breading.
- Transfer tilapia to a plate.
TESTER: Is the flour needed here?
- Heat a large non-stick pan over medium.
- When hot, add 2 tbsp (4 tbsp) oil and tilapia. Cook for 4-5 min per side, until golden and crisp. Season with salt.
- Meanwhile, zest, then juice lemon.
- Finely chop half the pickles.
- In a medium bowl, combine together 1 tbsp (2 tbsp) mayo, 1/2 tbsp l(1 tbsp) lemon juice, 1/2 tsp (1 tsp) sugar and 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
- Add coleslaw cabbage mix. Toss to coat.
- In a small bowl, combine chopped pickles, remaining mayo, remaining Dill-Garlic Spice Blend, 1/2 tbsp (1 tbsp) lemon juice and 1 tsp (2 tsp) lemon zest. Season with salt and pepper. (NOTE: This is your DIY tartar sauce).
- Divide coleslaw, fish and potatoes between plates.
- Serve tartar sauce and remaining pickle slices alongside.
