Fish Fry Platters
with Creamy Slaw and Roasted Potatoes
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!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
300 g
Tilapia
(Contient: Tilapia)
¼ tasse(s)
Semoule de maïs
(Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Blé, Arachides, Sésame, Crustacés)
7 g
Épices fumées au bois de pommier
(Contient: Moutarde Peut contenir : Sulfites, Soya, Noix, Lait, Blé, Arachides, Sésame)
2 cs
Farine tout usage
(Contient: Blé Peut contenir : Sulfites, Poisson, Soya, Oeuf, Noix, Lait, Moutarde, Arachides, Sésame, Crustacés, Gluten)
3 pièce(s)
Pomme de terre Russet
170 g
Mélange pour salade de chou
1 pièce(s)
Yogourt grec
(Contient: Lait)
4 cs
Mayonnaise
(Contient: Moutarde, Oeuf Peut contenir : Sulfites, Poisson, Soya, Lait, Moutarde, Blé, Sésame, Crustacés, Gluten)
7 g
Aneth
1 pièce(s)
Citron
28 g
Canneberges séchées
(Peut contenir : Sulfites, Soya, Oeuf, Noix, Lait, Moutarde, Arachides, Sésame, Gluten)
Pas inclus dans votre livraison
3 cs
Huile*
¼ cc
Sel*
¼ cc
Poivre*
½ cc
Sucre*
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, 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!
