Fish n’ Chips Sandwich
Take a look at this take on the traditional fish n chips. A portable version of the favorite fish fry Friday meal.
Menu Part
Ingredients
| 1 | Each | Tavern Battered® Cod Fillets 3-4 oz. (Item# 070056) |
| 3 | Each | Tomato, Slices |
| 1 | Pound | Potatoes, Shredded |
| 1 | Ounce | Onion, Diced |
| 1 | Each | Large Egg, Beaten |
| 1/4 | Cup | Light Olive Oil |
| 3 | Ounces | Slaw Mix |
| 2 | Ounces | Tartar Sauce |
| To Taste | Sea Salt | |
| To Taste | Pepper |
Directions
- Potato Cakes: Peel & shred the potatoes and let soak in water. Drain the potatoes and mix with the onions. Squeeze the two to strain as much liquid as possible. Add the eggs and salt. Heat the olive oil and split mixture between two cakes. Cook till golden brown on both sides.
- Fry fish in oil at 350°F for approximately 5.5-6 minutes or until golden brown and internal temperature is 165°F.
- Toss slaw mix with tartar sauce.
- To assemble the sandwich place one potato cake down, top with slaw, cod, tomato slices, then top with other potato cake.
