Products used in this recipe
Cape Cod Fish and Chips
Yield: 8 Servings (14 oz. each )
Yield: 8 Servings (14 oz. each )
Tender, flash-fried cod fillets with Simplot SeasonedCRISP® Delivery+® Savory Battered Wedges, roasted brussels sprouts slaw, and sweet chili mayo. A perfectly satisfying pub-style meal.
| Ingredient | Weight | Measure |
|---|---|---|
| Simplot Simple Goodness™: Brussels Sprouts 12/2lb | 1 lb. | |
| Olive oil | 2 fl. oz. | 1/4 cup |
| Salt | as needed | |
| Pepper | as needed | |
| Coleslaw dressing, prepared | 1/2 cup | |
| Mayonnaise | 1 cup | |
| Sweet chili sauce | 1/4 cup | |
| Cod fillets, battered, 3-4 oz. each | 16 each | |
| Simplot SeasonedCRISP® Delivery+®: Savory Battered 14 Cut Crinkle Cut Wedge, Skin On 14 Cut | 2 lbs. | |
| Lemon wedges | 8 each |
Preparation Instructions:
- Step 1
- Preheat oven to 400°F.
- Step 2
- In a bowl combine frozen brussels sprouts and olive oil, tossing together. Season with salt and pepper. Place on a sheet pan and spread out into an even layer. Roast in the oven for 10-12 minutes until heated through and lightly browned. Allow to cool. Thinly slice and transfer to bowl, toss with dressing, cover and refrigerate until needed.
- Step 3
- In a small bowl combine mayonnaise and sweet chili sauce. Portion into 2 oz. cups. Cover and refrigerate until needed.
- Step 4
- Prepare battered fish fillets and potato wedges according to package instructions.
- Step 5
- For each serving; place 2 fish filets, 4 oz. potato wedges, 2 oz. roasted brussels sprout slaw and 2 oz. sweet chili mayo in serving container. Garnish with a lemon wedge.
