Fish Fry Platters
with Creamy Slaw and Roasted Potatoes- Tilapia
- Mustard
- Wheat
- Milk
- Egg
- Sulphites
- Fish
- Soy
- Egg
- Tree nuts
- Milk
- Mustard
- Wheat
- Peanuts
- Sesame
- Crustaceans
- May contain traces of allergens
- Gluten
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!
Ingredients
300 g
Tilapia
(Contains: Tilapia)
¼ cup
Cornmeal
(May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Wheat, Peanuts, Sesame, Crustaceans)
7 g
Applewood Smoke Spice
(Contains: Mustard May be present: Sulphites, Soy, Tree nuts, Milk, Wheat, Peanuts, Sesame)
2 tbsp
All-Purpose Flour
(Contains: Wheat May be present: Sulphites, Fish, Soy, Egg, Tree nuts, Milk, Mustard, Peanuts, Sesame, Crustaceans, Gluten)
3 unit(s)
Russet Potato
170 g
Coleslaw Cabbage Mix
1 unit(s)
Greek Yogurt
(Contains: Milk)
4 tbsp
Mayonnaise
(Contains: Mustard, Egg May be present: Sulphites, Fish, Soy, Milk, Mustard, Wheat, Sesame, Crustaceans, Gluten)
7 g
Dill
1 unit(s)
Lemon
28 g
Dried Cranberries
(May be present: Sulphites, Soy, Egg, Tree nuts, Milk, Mustard, Peanuts, Sesame, Gluten)
Not included in your delivery
3 tbsp
Oil*
¼ tsp
Salt*
¼ tsp
Pepper*
½ tsp
Sugar*
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, 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.
- Divide potatoes, slaw and fish between plates.
- Serve lemony dill sauce on the side for dipping.
- Squeeze a lemon over top!
