Cornmeal Crusted Tilapia Sandwich With Ranch Slaw And Fries Food

CORNMEAL-CRUSTED TILAPIA PO' BOY WITH CREAMY REMOULADE AND CAJUN POTATO CHIPS

Steps:

• Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Prepare the Ingredients Preheat the oven to 375 degree and line 2 baking sheets with foil or use 2 nonstick baking sheets. Thoroughly rinse produce and pat dry. Slice tomato into ¼" slices Break up shredded lettuce and chop more if finer shreds are desired. Scrub and very thinly slice the potato into ¼" rounds. (You can also use a mandoline.) Rinse the Tilapia filets and pat dry. 2 Cook the Potato Chips In a large mixing bowl, mix the sliced chips with 2 tsp. olive oil, half the Cajun seasoning, and a pinch of salt and ensure all sides of the chips are covered with oil and seasoning. Arrange potato slices without overlap on a baking sheet and bake for 7-8 minutes. Flip the chips and cook for another 7-8 minutes, or until golden brown. Remove from baking sheet and place on a paper towel-lined plate to cool and soak up any excess oil. 3 Toast the Mini Baguettes While the chips are cooking, place mini baguettes on a baking sheet. Bake for 6-8 minutes, or until desired crustiness is achieved. Remove from heat and cut in half. 4 Make the Remoulade Add mayonnaise, hot sauce to taste, and remaining Cajun Seasoning to a mixing bowl and whisk together. Season with a pinch of salt and pepper. Cover and refrigerate remoulade until plating. 5 Bread and Cook the Fish Place cornmeal in a shallow dish or plate. Brush each side of the fish with olive oil and season with salt and pepper. Press fish firmly into the cornmeal to ensure that the cornmeal will stick. Heat a large pan over medium to high heat. Add 1 Tbsp. olive oil to the pan. Cook the fish on each side for 3-4 minutes, or until golden brown and fish is flaky but firm. 6 Plate the Dish Place the sliced tomato and shredded lettuce on the bottom half of the baguette. Top the tomato and lettuce with the pan-fried fish. Slather top bun with remoulade and place on top of the fish. Compose homemade chips in a pile next to the Po' Boy.

CORNMEAL-CRUSTED TILAPIA SANDWICH WITH RANCH SLAW AND FRIES

Steps:

• Before You Cook If using any fresh produce, thoroughly rinse and pat dry Turn oven on to 450 degrees. Let preheat, at least 10 minutes Prepare a baking sheet with foil and cooking spray Upon delivery, remove potatoes from meal bag and store at room temperature Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F Customize It Instructions If using chicken breasts, follow same instructions as tilapia in Steps 3 and 4, flipping every 3-5 minutes until golden brown and chicken reaches minimum internal temperature, 10-14 minutes. If using mahi-mahi, halve fillets. Follow same instructions as tilapia in Steps 3 and 4, flipping occasionally until golden brown and mahi-mahi reaches minimum internal temperature, 5-7 minutes. 1 Bake the Fries Cut potatoes into 1/2" fries. Pat dry.Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil and half the Chesapeake seasoning (reserve remaining for baked fries). Massage oil and seasoning into fries.Spread into a single layer and bake in hot oven until tender, 18-20 minutes.Carefully remove baking sheet from oven. Flip fries. Baking sheet will be hot! Use a utensil. Bake again until golden brown, 12-15 minutes.Season baked fries with remaining Chesapeake seasoning.While fries bake, prepare slaw. 2 Prepare the Slaw In a mixing bowl, combine slaw mix, apple cider vinegar, dressing, and a pinch of salt. Set aside. 3 Prepare the Fish Pat tilapia dry, and season both sides with blackening seasoning and a pinch of salt and pepper.Place cornmeal on a plate. Lay tilapia on cornmeal and flip until coated completely, pressing gently to adhere. Place coated tilapia on another plate. 4 Fry the Fish Line a plate with a paper towel.Place a large non-stick pan over medium heat and add 1 Tbsp. olive oil.Add tilapia to hot oil and cook until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.Remove cooked tilapia to towel-lined plate. Season both sides with a pinch of salt and pepper. Wipe pan clean and reserve. 5 Toast Buns and Finish Dish Return pan used to cook fish to low heat. Add buns, cut side down, to hot, dry pan and cook until toasted, 30-60 seconds.Remove from burner.Stir slaw to recombine.Plate dish as pictured on front of card, topping bottom bun with tilapia, slaw, and top bun. Bon appétit!

TILAPIA SANDWICH

Steps:

• Preheat the oven to 450 degrees F. Place a heavy-duty baking pan sprayed with nonstick spray in the oven to heat.
• Mix together the melted butter, Dijon and dill in a pie plate. In another pie plate, combine the panko, cayenne and some salt and pepper. Dredge the fish through the melted butter mixture and then through the panko. Place on the hot sheet trays in the oven and bake until cooked through and lightly golden, 12 to 15 minutes.
• Assemble the sandwich by slathering the toasted split roll with Tartar Sauce, topping with the breaded fish fillet and adding the tomato slices and shredded lettuce.
• Mix the mayonnaise, relish, dill, mustard and hot sauce together in a small bowl. Cover with plastic wrap and refrigerate 1 hour before serving.

FISH SANDWICHES WITH JALAPENO SLAW

Steps:

• Put the milk in a medium bowl and season with salt and pepper. Add the fish and set aside to soak until ready to fry. Put the cornmeal in a baking dish and add 1/2 teaspoon each salt and pepper.
• Combine the scallions, mayonnaise, mustard, jalapenos and 1/2 tablespoon pickling juice in a bowl. Heat about 2 inches vegetable oil in a large pot over medium heat until a deep-fry thermometer registers 350 degrees F. Remove 2 fillets from the milk, shaking off the excess, and dredge in cornmeal to coat. Carefully lower into the oil and fry until golden and just cooked through, 4 to 5 minutes. Transfer to a paper towel-lined plate and season with salt. Repeat with the remaining fillets.
• Toss the lettuce with the jalapeno dressing and season with salt, pepper and more pickling juice, if desired. Divide the fish and slaw among the rolls.

CORNMEAL-CRUSTED TILAPIA WITH SALSA

Steps:

• In a shallow dish, combine cornmeal and paprika; season generously with salt and pepper. Separate fillets into thick and thin sides. Dredge each piece in cornmeal mixture, patting it on to coat completely.
• In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Cook as many pieces as will fit (without crowding) until golden brown and firm, about 2 minutes per side for thin pieces and 4 minutes per side for thick ones. Transfer to a plate; sprinkle with salt, if desired, and cover loosely to keep warm. Wipe skillet with a paper towel. Repeat with remaining oil and fish. Serve with Spicy Black Beans, if desired, and salsa.

DEEP-FRIED TILAPIA

Steps:

• Season fillets with salt and pepper. Dust with 1/3 cup of flour.
• Beat buttermilk and egg in a bowl. Combine remaining flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip all flour-dusted fillets into egg mixture, then into seasoned flour mixture.
• Heat oil over medium-high heat in a large frying pan or deep fryer. Fry fillets, working in batches if needed, until golden, about 2 minutes on each side. Season again with salt as soon as your take them out of the pan or fryer.

CRUNCHY OVEN FRIED TILAPIA

Steps:

• Preheat oven to 450 degrees F (230 degrees Celsius).
• Sift or stir flour, salt, and pepper together in a shallow dish, and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.
• To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.
• Spray a shallow baking dish with non-stick cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until fish flakes easily with a folk.