Informations supplémentaires
40 min.
|
678 kcal
|
intermediate
|
|
Printable version
1. Setup
Chop half of the pickle and cut the rest into slices. Chop the garlic and the dill. Cut the lemon in half. Cut the potatoes into sticks and place them in a bowl of cold water.
2. Make the fries
Rinse the potato sticks a few times in cold water. Pat dry. In a deep pan, add about one inch of vegetable oil. Heat the oil over medium heat and cook the potato sticks 2-3 minutes. Remove and place on paper towels. Heat the oil over high heat and put back the potato sticks and cook for another 3-4 minutes. Remove and place on paper towels. Season with salt.
3. Make the mix for the fish
In a bowl, combine the spice mix and 120 2P | 180 3P ml of water. If needed, add some water. Season with salt and pepper and mix well.
4. Fry the fish
Pat the fish pieces dry. In the same pan of oil, heat over medium-high heat. Once the oil is hot, dip the fish pieces in the batter and fry for 3-4 minutes on each side. Remove and place on paper towels. You can also cut the fish fillets into smaller pieces to make this step easier.
5. Make the sauce and the coleslaw
In a bowl, combine the mayonnaise with the chopped pickles, the dill, the garlic and the juice of half a lemon. Mix well. In another bowl, add the chopped cabbage and 1 tbsp of the sauce. Mix well.
6. Plate your dish
Toast the buns if desired. Garnish the buns with the coleslaw, the fried fish pieces, the pickle slices and the sauce. Serve with the fries and the rest of the coleslaw. Bon appétit!
280gCod Sirloin(s)
2unitBrioche Burger Buns
95gSpice Mix (All-Purpose Flour,Cornstarch,Baking Powder,)
125gSliced green cabbage
1unitGarlic Clove(s)
1unitDill Pickles
8gDill
45mlMayonnaise
300gYellow Potato(es)
What you need
Pan, Bowls, Paper towels
678 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
67g
22%
fat
32g
49%
cholesterol
63mg
21%
fiber
7g
28%
protein
33g
saturated
4g
20%
sodium
663mg
28%
sugar
5g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg