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Sunday, September 29, 2019

Crispy Creole Fish, Potatoes & Onions

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


  1. 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.
  2. 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.
  3. 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.
  4. 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. 
  5. 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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