Heath Care-FishN'ChipswithCucumberDillYogurtSauce
Seafood

Fish N' Chips with Cucumber Dill Yogurt Sauce

Ingredients

  • 1 ea. Harbor Banks® White Ale Battered Wild Alaska Pollock
  • 1 ea. Hilltop Hearth® Cilantro Chickpea Wrap
  • To Taste Monarch® Citrus Grill Seasoning
  • 3 oz. Chef's Line® Tzatziki
  • 2 ea. Lemon Wedges

PREPARATION

  1. Slice cilantro chickpea wrap into 1" strips. Toss tortilla strips with olive oil, salt and citrus grill seasoning. Bake at 375° for 10-15 minutes or until crispy. Deep-fry as an alternative and toss salt and citrus grill after taken out of the fryer, while hot. 
  2. Air-fry, convection-bake or deep-fry beer-battered pollock per manufacturers' instructions: hot hold on metal drain screen under heat lamp.
  3. Build: In a basket, add fish portion, crispy cilantro chickpea tortilla strips, lemon wedges and cucumber-dill sauce.

Serves 1

Recipe by Chef Scott McCurdy, Director Culinary, US Foods