Corn Flake-Crusted Fish and Chips
with DIY Tartar Sauce and Creamy Coleslaw- Tilapia
- Egg
- Barley
- Mustard
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Crustaceans
- Fish
- Gluten
- Milk
- Mustard
- Sesame
- Sulphites
- Wheat
- Egg
- Tree nuts
- Peanuts
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.
Ingredients
300 g
Tilapia
(Contains: Tilapia)
1 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Russet Potato
1 cup
Corn Flakes
(Contains: Barley May contain traces of: Soy)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Lemon
90 mL
Dill Pickle, sliced
4 tbsp
Mayonnaise
(Contains: Egg, Mustard May contain traces of: Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Wheat)
4 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Soy, Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Sulphites, Egg, Tree nuts, Peanuts)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May contain traces of: Soy, Milk, Mustard, Sesame, Wheat, Tree nuts, Peanuts)
Nutrition Values
Utensils
Cooking Steps
- 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.
