291. Crispy Creole Fish, Potatoes & Onions. Click the picture for recipe!

Perfectly seasoned, breaded and deep fried haddock and onions along with some deep fried salt & pepper potato wedges, and a creole citrus tarter sauce.

Ingredients

Fresh Haddock Cut Diagonally
Red Potatoes Cut Into Wedges
Sliced White Onions
Creole Seasoning
Mayonnaise
Fresh Squeezed Lemon Juice
Chopped Vlasic Deli Style Banana Peppers
Frenchs Yellow Mustard
Argo Corn Starch
Baking Powder
McCormick Italian Herb Panko Bread Crumbs
Morton Iodized Table Salt
McCormick Ground Black Pepper
Vegetable Oil

Directions

Heat a pot on medium high heat heat and add some oil up the pan about a inch and a half. Season your potatoes liberally with salt and pepper and deep fry for about 10 minutes. Take out and set aside to rest on paper towels for about 5 minutes. Drop your potato wedges back in the grease to deep fry again this time for about 5 minutes. Take out and set aside on paper towels.
Mix together in a bowl some corn starch, baking powder, creole seasoning, salt, and pepper. Add water a little at a time as you whisk well and turns into a pancake batter consistency. Pour in another bowl some italian bread crumbs.
Heat that same pot of oil on medium high heat. Dredge your fish in your batter, then into your bread crumbs, then into the deep fryer pot for about 6 minutes and golden brown. Take out and set aside on paper towels.
Dredge your onions in your batter, then into your bread crumbs, then deep fry for about 4 minutes and golden brown. Take out and set aside on paper towels.
In a bowl mix together some mayonnaise, yellow mustard, creole seasoning, lemon juice, and your chopped banana peppers. For your creole citrus tarter sauce. Plate your dish and enjoy! #recipesbyvance

Recipe by Vance Harris

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