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Fish 'N Chips with Cucumber Dill Yogurt Sauce

Fish 'N Chips with Cucumber Dill Yogurt Sauce

Ingredients

  • 1 ea.
    Harbor Banks® White Ale Battered Wild Alaska Pollock
  • 1 ea.
    Hilltop Hearth® Garlic Herb 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