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Fish and Chips Reinvented https://www.metro.ca/userfiles/image/recipes/fish-and-chips-reinvente-7429.jpg PT15M PT45M PT1H00M
Crispy Beet Chips: Preheat the oven to 190 °C (375 °F).Cut the beets into very thin slices using a mandolin slicer, and place them on baking sheets previously lined with parchment paper.Brush all sides of the beets with extra virgin olive oil, and sprinkle with chopped thyme leaves.Put in the oven for 10 minutes, reduce the heat to 150 °C (300 °F), and continue cooking for another 30 minutes, while making sure to turn the beet slices over midway through the cooking.When the beets are cooked, remove them from the oven, place them on absorbent paper to remove the excess oil, and season with sea salt. Set aside and keep warm.Fish Fillet: For the batter, combine Panko bread crumbs, flour, cornstarch, and lemon pepper in a bowl.Add the Club soda while stirring with a fork, and add seasoning.Heat the olive oil in a non-stick pan over medium heat.Pat the haddock fillets dry with absorbent paper, and coat with the batter.Place in hot oil, and cook for 2 minutes on each side, or until the crust is golden.Remove from the oil, and pat dry with absorbent paper.Repeat with the other fillets, and serve immediately with the crispy beet chips.Note: Serve this dish with green beans or simply blanched asparagus, and garnish with moderately spicy home-made tartar sauce.
4
3 8 5 1
Fish and Chips Reinvented

Fish and Chips Reinvented

Rate this recipe
8 Votes
4
servings
0:15
Preparation
0:45
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • crispy beet chips

  • 4
    average sized red beets peeled
    You might like:

    Flyer Deal  (1)
    BEETS 2 lb

    BEETS 2 lb

    $2.99 ea.

    PRODUCT OF CANADA CANADA No. 1 GRADE


  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 1 Tbsp.
    (15 mL)
    fresh thyme leaves finely chopped
  • fish fillet

  • 3/4 cup
    (180 mL)
    japanese panko bread crumbs
  • 1/4 cup
    (60 mL)
    all-purpose flour
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    Flyer Deal  (1)
    SELECTION FLOUR

    SELECTION FLOUR

    $4.49 ea.

    2.5 kg SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    corn starch
  • 1 Tbsp.
    (15 mL)
    lemon pepper
  • 3/4 cup
    (195 mL)
    club soda
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    SAVE 6.99
    COCA-COLA OR CANADA DRY SOFT DRINKS

    COCA-COLA OR CANADA DRY SOFT DRINKS

    8 X 300 ml, 6 X 710 ml SELECTED VARIETIES


    SAVE 6.99
    COCA-COLA OR CANADA DRY SOFT DRINKS

    COCA-COLA OR CANADA DRY SOFT DRINKS

    8 X 300 ml, 6 X 710 ml SELECTED VARIETIES


    POPPI SODA

    POPPI SODA

    2 for/ $5.00

    355 ml SELECTED VARIETIES


    RISE SODA

    RISE SODA

    2/ $5.00

    355 ml SELECTED VARIETIES



  • sufficient quantity, salt & pepper
  • 4 x 1/3 lb
    (4 x 150 g)
    haddock fillets
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    ORGANIC COOKED MUSSEL MEAT OR HIGH LINER MARKET CUTS OR CATCH OF THE DAY BREADED FISH

    ORGANIC COOKED MUSSEL MEAT OR HIGH LINER MARKET CUTS OR CATCH OF THE DAY BREADED FISH

    $4.49 ea.

    340 g or 227 g or 350 g, FROZEN


    ORGANIC COOKED MUSSEL MEAT OR HIGH LINER MARKET CUTS OR CATCH OF THE DAY BREADED FISH

    ORGANIC COOKED MUSSEL MEAT OR HIGH LINER MARKET CUTS OR CATCH OF THE DAY BREADED FISH

    $4.49 ea.

    340 g or 227 g or 350 g, FROZEN


    NATURALIA WILD COD OR HADDOCK FILLETS

    NATURALIA WILD COD OR HADDOCK FILLETS

    $8.99 ea.

    FROZEN, 400 g


    NATURALIA WILD COD OR HADDOCK FILLETS

    NATURALIA WILD COD OR HADDOCK FILLETS

    $8.99 ea.

    FROZEN, 400 g


  • 1/4 cup
    (60 mL)
    olive oil
Imprimer ma sélection

Preparation

Crispy Beet Chips: Preheat the oven to 190 °C (375 °F).

Cut the beets into very thin slices using a mandolin slicer, and place them on baking sheets previously lined with parchment paper.

Brush all sides of the beets with extra virgin olive oil, and sprinkle with chopped thyme leaves.

Put in the oven for 10 minutes, reduce the heat to 150 °C (300 °F), and continue cooking for another 30 minutes, while making sure to turn the beet slices over midway through the cooking.

When the beets are cooked, remove them from the oven, place them on absorbent paper to remove the excess oil, and season with sea salt. Set aside and keep warm.

Fish Fillet: For the batter, combine Panko bread crumbs, flour, cornstarch, and lemon pepper in a bowl.

Add the Club soda while stirring with a fork, and add seasoning.

Heat the olive oil in a non-stick pan over medium heat.

Pat the haddock fillets dry with absorbent paper, and coat with the batter.

Place in hot oil, and cook for 2 minutes on each side, or until the crust is golden.

Remove from the oil, and pat dry with absorbent paper.

Repeat with the other fillets, and serve immediately with the crispy beet chips.

Note: Serve this dish with green beans or simply blanched asparagus, and garnish with moderately spicy home-made tartar sauce.

Source : Chef Caroline McCann

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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