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FRIDAY NIGHT FISH ‘N’ FRIES

FRIDAY NIGHT FISH ‘N’ FRIES

RECIPE TYPE

Seafood

SERVES

4 [Makes 4 x 1L jars] 

Prep: 5 min

Cook: 25 min

Ingredients

4 Longo’s Yellow Fleshed Potatoes (about 600g), cut into 1/2 inch thick “fries”

1 pkg (600g) Longo’s Tavern Battered Wild Caught Cod Fillets

1/2 cup Longo’s Korean Style Kimchi, chopped

1/4 cup mayonnaise

4 pretzel buns, sliced

Directions

Toss potatoes with 2 tbsp Longo’s Mediterranean Extra Virgin Olive Oil and 1/4 tsp each salt and pepper. Spread onto parchment-lined baking sheet. Roast in bottom third of preheated 425°F oven for 25 minutes, turning over halfway.

At the same time, place fish fillets on another parchment-lined baking sheet and place in top third of oven for 25 minutes, turning over halfway.

Meanwhile, stir together kimchi and mayonnaise. Open buns and place a fish fillet on each bun and top with kimchi mayo. Serve with fries.

A Dash of Advice

Tips: Make extra kimchi mayo to dip your fries into. Check out other Longo’s buns to switch up your sandwich. If you want a milder crunchy mayo, substitute coleslaw mix for the kimchi and season with salt and pepper.

NUTRITIONAL INFORMATION

Per serving (1/4 Recipe): 830 calories

Protein 29g	Fibre 4g
Fat 38g	Sugar 7g
Carbs 99g	Sodium 1060mg

Explore More Recipes!

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