Fish and Chips Sandwich
Fish and Chips Sandwich
Directions
- Fry fish and French fries in 365°F oil until cooked and drain.
- While cooking, toast bun, then spread with Ken’s Remoulade Sauce on both sides.
- Place pickles on bottom bun and top with cooked fish fillet, crispy French fries, shredded lettuce, tomato slices and top bun.
- Serve immediately with coleslaw and fresh lemon slices.
Ingredients
- 2 pieces Empire’s Treasure® Pollock, Colonel Jim’s Cornmeal Breaded
- 1 Heritage Ovens® Roll(s), Kaiser, toasted
- 2 tbsp Ken's® Remoulade Sauce
- 1/4 cup Peak Fresh Produce® Lettuce, shredded
- 3 slices Peak Fresh Produce® Tomato(es)
- 5 slices pickle(s)
- 2 oz West Creek® French Fries, fried crispy