Lighter Fish and Chips

Name: Lighter Fish and Chips with Broccoli and DIY Tarter Sauce
Total time: 40 min
Yield: 2
Cuisine: North America
Ingredients: 24 Catfish; 24 Yukon Gold Potatoes; ¼ Dill; 2 Persian Cucumber; 16 Broccoli Florets; 4 Mayonnaise; 4 White Wine Vinegar; 1 Panko Breadcrumbs; 6 Vegetable Oil; 2 Butter; 1 Sugar; Salt; Pepper; 2 Fry Seasoning

with Broccoli and DIY Tarter Sauce

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Forget the excessively fried, more-batter-than-fillet version of fish and chips. We’ve come up with a riff that features a lighter panko breadcrumb crust that’s just as crisp and crunchy. The DIY tartar sauce might just steal the spotlight away from the fish, though. Featuring a breath of fresh dill and crunchy cucumber bits, it totally trumps the kind from a jar.

Tags:

Eat First

Allergens:

Fish

•Eggs

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes

Prep Time

DifficultyMedium

Ingredients

/ serving 4 people

Catfish

(Contains: Fish)

Yukon Gold Potatoes

Dill

Persian Cucumber

Broccoli Florets

Mayonnaise

(Contains: Eggs)

White Wine Vinegar

Panko Breadcrumbs

(Contains: Wheat)

Fry Seasoning

Not included in your delivery

Vegetable Oil

Butter

(Contains: Milk)

Sugar

Salt

Pepper

Nutrition Values

/ per serving

Energy (kJ)2845 kJ

Calories680 kcal

Fat38 g

Saturated Fat10 g

Carbohydrate51 g

Sugar7 g

Dietary Fiber9 g

Protein33 g

Cholesterol140 mg

Sodium260 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet

•Small Bowl

•Bowl

•Paper Towel

Instructions

PDF

Wash and dry all produce. Adjust oven racks to middle and top position. Preheat oven to 450 degrees. Cut potatoes into ½-inch-thick wedges (like steak fries). Toss on a baking sheet with fry seasoning and 4 tsp oil. Season with salt and pepper.

Roast potatoes in oven on middle rack until browned and crisp, about 25 minutes, tossing halfway through. On another baking sheet, toss broccoli, a large drizzle of oil, and a pinch of salt and pepper. Roast in oven on top rack until tender and crisp, about 15 minutes.

Finely chop dill until you have 1 TBSP. Cut cucumbers lengthwise into thin spears. Mince a spear or two until you have 3 TBSP minced cucumber and set aside in a small bowl.

Add mayonnaise and half the dill to bowl with minced cucumber and stir to combine. Season to taste with salt, pepper, and up to 2 tsp vinegar. Set aside 4 tsp sauce for brushing fish. In a medium bowl, toss together cucumber spears, remaining vinegar, and 1 tsp sugar. Season with salt and pepper

Microwave 2 TBSP butter to melt in another small bowl on high heat, about 20 seconds. (TIP: Alternatively, melt butter in a small pan over medium heat.) Stir in panko and remaining dill. Season with salt and pepper. Once broccoli is done, remove from baking sheet and set aside. Pat catfish dry with a paper towel, then place on same baking sheet.

Brush 1 tsp of reserved sauce onto top of each catfish fillet. Press panko mixture into sauce to adhere. Bake in oven until just opaque, about 5 minutes. Heat broiler to high, then transfer sheet to broiler. Broil until crust is golden brown, 2-3 minutes. Divide between plates and serve with broccoli, potatoes, pickles, and sauce to the side.