Crispy Battered Fish with Malt Steak Cut Fries
Prep: 15 min | Cook: 25 - 30 min | Serves: 2 - 4
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FEATURED PRODUCT
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Slim Steak Cut Fries
Craveably crispy in just 5 minutes, Quick Crisp Slim Steak Cut Fries are just as likely to satisfy as a snack or side. Our Quick Crisp products are great in the oven, but were made for the air fryer, so you can cook your favorites even faster. Made in Canada from domestic and imported ingredients.
Ingredients
- 1 bag of Cavendish Farms Quick Crisp Slim Steak Cut Fries
- 1/2 cup mayonnaise
- 1 tbsp lemon juice
- 2 tbsp pickles
- 1 tbsp dill, plus more for garnish
- 1 cup frozen peas
- 1 tbsp butter
- 1 tsp salt, divided
- 1 egg
- 3/4 cup cold water
- 1/2 cup cornstarch
- 1 tsp baking powder
- 1/2 cup all-purpose flour
- 1 lb cod fillets, cut into 4 portions
- Neutral oil, for frying
- Flaky sea salt, for finishing
- Malt vinegar, for tossing and serving
- Lemon wedges, for garnish
Directions
- Preheat air fryer to 400°F.
- Spread Slim Steak Cut Fries in an air fryer basket and cook according to packaging instructions.
- To prep, roughly chop pickles & dill and set aside.
- Make the tartar sauce by mixing mayonnaise, lemon juice, chopped pickles, and dill in a bowl. Season to taste and set aside.
- For the peas, cook them over medium heat in a small pot with just enough water to cover. Bring to a gentle simmer and cook for 15 minutes or until tender. Drain, mash with butter and 1/2 teaspoon of salt, and set aside.
- In a small bowl, whisk egg with cold water. In a separate medium mixing bowl, add cornstarch, baking powder, flour, and salt. Mix the wet ingredients with the dry until smooth.
- Heat about 2 inches of neutral oil in a deep skillet over medium heat.
- Dip cod fillets into the batter and carefully lower into hot oil. Fry for 5 – 6 minutes or until golden brown and cooked through. Drain on paper towel and sprinkle with flaky salt.
- Toss cooked Slim Steak Cut Fries in malt vinegar.
- Serve battered cod with malt vinegar–tossed Slim Steak Cut Fries, mashed peas, and tartar sauce. Garnish with lemon wedges and dill. Serve hot.
