Corn Flake-Crusted Salmon and Chips
with DIY Tartar Sauce and Creamy Coleslaw- Salmon
- Egg
- Barley
- Mustard
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Sulphites
- Wheat
- Fish
- Milk
- Mustard
- Sesame
- Crustaceans
- Egg
- Gluten
- Tree nuts
- Peanuts
Ingredients: Russet potato • Salmon fillets • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Lemon • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Corn flakes (barley) (milled corn, sugars (sugar, corn and barley malt extract), salt, riboflavin, vitamins and minerals (iron, niacinamide, thiamine hydrochloride, d-calcium pantothenate, pyridoxine hydrochloride, folic acid)) • Grade A egg • All-purpose flour (wheat) • Pickle relish (relish (cured cucumbers, water, vinegar, salt, xanthan gum, potassium sorbate, sodium benzoate, calcium chloride, natural flavour, polysorbate 80), vinegar) • Dill-garlic spice blend (sulphites) (dehydrated onion, dehydrated garlic, salt, dill weed, canola oil, silicon dioxide).
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
1 unit(s)
Egg
(Contains: Egg)
2 unit(s)
Russet Potato
2 cup
Corn Flakes
(Contains: Barley May be present: Soy)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Lemon
2 tbsp
Pickle Relish
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Soy, Sulphites, Wheat, Fish, Milk, Mustard, Sesame)
4 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)
4 g
Dill-Garlic Spice Blend
(Contains: Sulphites May be present: Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
Not included in your delivery
½ tsp
Sugar*
3.5 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
Nutrition Values
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 Dill-Garlic Spice Blend, salt and pepper, 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, to a large bowl, add flour.
- In another large bowl, whisk together egg and 2 tbsp (1/4 cup) water. Season with salt and pepper.
- Cut the corner of the pack of cornflakes. Using your hands, gently crush into lentil-sized crumbs.
- Transfer to a shallow dish.
- Pat salmon dry with paper towels, then remove skin. Season with salt and pepper.
- Working in batches, coat salmon in flour, then egg mixture, then transfer to the dish with cornflakes. Turn salmon to coat both sides, pressing to adhere.
- Discard any excess breading.
- Transfer salmon to a plate.
- Heat a large non-stick pan over medium.
- When the pan is hot, add 1 tbsp oil and salmon. Cook on one side for 4-5 min. Flip, add another 1 tbsp oil and cook another 4-5 min, until golden and crisp.** (NOTE: Don't crowd the pan; cook salmon in 2 batches for 4 servings using 1 tbsp oil per side each batch. If salmon is browning too quickly, reduce heat to medium-low.)
- Meanwhile, zest, then juice lemon.
- In a medium bowl, whisk together half the lemon juice, 1 tbsp (2 tbsp) mayo, 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 pickle relish, remaining lemon juice, remaining mayo and lemon zest. Season with salt and pepper. (NOTE: This is your DIY tartar sauce!)
- Divide coleslaw, fish and potato wedges between plates.
- Serve DIY tartar sauce alongside for dipping.
If you've opted to get salmon, remove skin, then prep and cook in the same way recipe instructs you to prep and cook tilapia.
