Crispy Potato Nugget Hoisin Halibut Food

SPICY BAKED POTATO NUGGETS

Steps:

• Spread the potato tots on a nonstick baking sheet. Bake according to the package directions.
• Stir together the granulated garlic, onion powder, paprika, chipotle chile powder, sugar, 2 teaspoons salt and 1/4 teaspoon pepper. Sprinkle the nuggets with the spice mixture while hot and toss to coat evenly.

CRISPY POTATO NUGGET HOISIN HALIBUT

Steps:

• Preheat oven to 200 degrees F.
• Cut halibut in 4 equal pieces. In a mixing bowl, combine ginger, light soy sauce, white wine, and pepper in mixing bowl. Add fish to bowl and let marinate for about 20 to 30 minutes.
• Defrost potato nuggets; add panko, hoisin, oyster sauce, soy sauce, rice wine vinegar, and sesame oil. Mix together thoroughly and divide into 4 equal amounts.
• Heat a medium nonstick saute pan to low and add 2 tablespoons of oil.
• Remove fish from marinade, shake off excess marinade, and dredge in flour on both sides.
• Apply 1/4 of potato mixture to fish; press the mixture onto the top of the fish.
• Add fish potato-side-down to saute pan; cook 2 portions at a time. Cook until potato mixture is lightly browned and crispy. Gently turn the fish over; cook the other side for 2 minutes. When finished, remove, place on a baking sheet and hold in the oven until the next two fillets are cooked. Repeat the process for the next two fillets.
• Garnish with sesame seeds and green onions.

GOLDEN POTATO NUGGETS

Steps:

• Preheat oven to 350 degrees. In a medium bowl, combine bread crumbs, onion powder, chili powder, salt and pepper.
• Dip the potato quarters in the butter, then roll in the crumb mixture.
• Place on a cookie sheet, lined with parchment and bake for 60 minutes or till light brown and fork tender.