Fish Fry Platters

Name: Fish Fry Platters with Creamy Slaw and Roasted Potatoes
Total time: 30 min
Yield: 2
Cuisine: Canadian
Ingredients: 300 g Tilapia; ¼ cup Cornmeal; 7 g Applewood Smoke Spice; 2 tbsp All-Purpose Flour; 3 unit(s) Russet Potato; 170 g Coleslaw Cabbage Mix; 1 unit(s) Greek Yogurt; 4 tbsp Mayonnaise; 7 g Dill; 1 unit(s) Lemon; 28 g Dried Cranberries; 3 tbsp Oil*; ¼ tsp Salt*; ¼ tsp Pepper*; ½ tsp Sugar*

with Creamy Slaw and Roasted Potatoes

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This dinner brings the joy of a traditional Canadian fish fry to your table. Cornmeal and smoky spices crusted tilapia, creamy slaw and roasted potatoes with a lemony dill dipper will take you back to the best of summer, whatever the time of year!

Tags:

Family Friendly

Allergens:

Tilapia

•Mustard

•Wheat

•Milk

•Egg

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes

Cooking Time10 minutes

DifficultyEasy

Ingredients

serving amount

300 g

Tilapia

(Contains: Tilapia)

¼ cup

Cornmeal

(May contain traces of: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)

7 g

Applewood Smoke Spice

(Contains: Mustard May contain traces of: Milk, Tree nuts, Peanuts, Sesame, Soy, Sulphites, Wheat)

2 tbsp

All-Purpose Flour

(Contains: Wheat May contain traces of: Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites)

3 unit(s)

Russet Potato

170 g

Coleslaw Cabbage Mix

1 unit(s)

Greek Yogurt

(Contains: Milk)

4 tbsp

Mayonnaise

(Contains: Egg, Mustard May contain traces of: Crustaceans, Fish, Gluten, Milk, Mustard, Sesame, Soy, Sulphites, Wheat)

7 g

Dill

1 unit(s)

Lemon

28 g

Dried Cranberries

(May contain traces of: Sesame, Sulphites, Tree nuts, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

¼ tsp

Pepper*

½ tsp

Sugar*

Nutrition Values

Calories1040 kcal

Fat47 g

Saturated Fat7 g

Carbohydrate112 g

Sugar19 g

Dietary Fiber10 g

Protein47 g

Cholesterol105 mg

Sodium820 mg

Trans Fat0.1 g

Potassium2300 mg

Calcium175 mg

Iron5.5 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Shallow Dish

•Paper Towel

•Large Non-Stick Pan

•Zester

•Large Bowl

•Whisk

•Small Bowl

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, half the Applewood Smoke Spices and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with 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 middle and bottom of the oven, rotating sheets halfway through.)

Meanwhile, add cornmeal and flour to a shallow dish. Set aside.
Pat tilapia dry with paper towels, pressing well to absorb as much moisture as possible. Cut each filet into 2 crosswise. Season with salt, pepper and Applewood Smoke Spices.
Working in batches, add tilapia to cornmeal mixture and turn to coat both sides, pressing to adhere. Discard any excess breading.

Heat a large non-stick pan over medium. When hot, add 2 tbsp oil.
Add tilapia and cook for 4-5 min per side until golden and crisp. (NOTE: Don't crowd the pan; cook tilapia in 2 batches for 4 servings, using 2 tbsp oil per batch.)
Transfer to a paper-towel lined plate.

Roughly chop dill.
Zest, then cut lemon into wedges.
To a large bowl, add half the mayo, half the yogurt and 1/2 tsp (1 tsp) sugar. Season with salt and pepper, then whisk to combine.
Add coleslaw and cranberries, then toss to combine.

To a small bowl, add remaining mayo, remaining yogurt, half the dill (use all the dill for 4 ppl) and lemon zest. Season with salt and pepper, then stir to combine.