Fish & Chips Tacos With Malt Vinegar Crema
Prep: 25 minutes | Cook: 20 minutes | Serves: 2-4
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Frites Extra Thin Gourmet Fries
If you love the flavours of gourmet cooking but you’re in a time crunch, our award-winning Restaurant Style Frites Extra Thin Gourmet Fries are just what you need! These thin cut fries offer a restaurant experience at home in only 10 minutes. Seasoned and incredibly versatile, serve them with your favourite sauces for an upscale side dish or main for family dinners or entertaining. They’ll be the star of any meal!
Ingredients
- ½ package Cavendish Farms Restaurant Frites
- ¼ to ½ cup (38 to 75g) all purpose flour
- 1 teaspoon salt
- ⅛ teaspoon ground pepper
- 2 large eggs
- 1 cup (120 g) seasoned bread crumbs
- 2 medium fresh haddock filets (about 226g)
- ¼ cup (57g) butter, melted
Directions
- Preheat the oven to 425ºF (220ºC). Have a baking sheet lined with parchment paper, three shallow soup bowls, and one dinner plate ready to go.
- Spread the Cavendish Farms Restaurant Frites out on the baking sheet and place them in the pre-heated oven for 10 minutes.
- While the frites are cooking, prepare the fish. Mix the flour, salt, and pepper in one of the shallow bowls. Whisk the eggs in the second bowl, and add the breadcrumbs to the third bowl.
- Use a sharp knife or sharp scissors to cut the haddock into bite-sized pieces. Place as many haddock pieces as you can fit into the bowl of flour, and toss them gently with a fork to coat. Transfer the flour-coated fish pieces to the bowl of whisked eggs, and again, stir to coat. Finish the fish in the third bowl with a coating of bread crumbs. Place the haddock pieces on the large plate. Repeat the process until all of the fish has a flour-egg-breadcrumb coating.
- Remove the frites from the oven. Use a spatula to flip and move all of the frites over to one half of the pan. Scatter the breaded fish pieces on the now-empty side of the baking sheet. Drizzle the crumb-coated fish lightly and evenly with the melted butter. Place the baking sheet back in the oven and continue to cook for 10 minutes, or until the frites and fish are golden and crispy.
Ingredients
- ½ cup (113g) sour cream
- 1 tablespoon Salt Spring Island British malt vinegar
Directions
- While the frites and fish are cooking, whisk together the sour cream and malt vinegar until smooth. Set aside.
Ingredients
- 8 corn tortillas
- Shredded purple cabbage
- ¼ red onion, thinly sliced
- Red wine vinegar
- Guacamole or fresh avocado slices
- Fresh cilantro leaves
- Lime wedges
Directions
- Make the quick-pickled red onions. Place the thin sliced red onion in a small glass jar. Pour red wine vinegar over the onions until they are just submerged. Set aside.
- To serve the fish & chips tacos, place 2 corn tortillas on a plate. Top the tortillas with shredded purple cabbage, cooked fish and frites, quick pickled red onions, guacamole or fresh avocado, cilantro leaves, and a drizzle of malt vinegar crema. Serve with more frites on the side if you like.
