Fish Fry Platters
with Creamy Slaw and Roasted Potatoes- Tilapia
- Moutarde
- Blé
- Lait
- Oeuf
- Sulfites
- Poisson
- Soya
- Oeuf
- Noix
- Lait
- Moutarde
- Blé
- Arachides
- Sésame
- Crustacés
- Peut contenir des traces d’allergènes
- 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!
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!
