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Fish Wings With Classic French Remoulade Sauce

When snack time calls, this delicious duo satisfies. Dab your Alaska Wild Pollock Fish Wings into a creamy, tangy and spicy sauce. Up your app game even more by serving them with cornichons, celery and crunchy carrot sticks.
Serves: 4
Prep time: 10 mins
Cook time: 18-20 mins
Ingredients
Preparation

1 box Wild Alaska Pollock Fish Wings™

  • 1 cup mayonnaise
  • ½ tsp lemon juice
  • 2 tbsp mixed fresh herbs, chopped (parsley, chives, chervil, tarragon)
  • 1 tbsp drained capers
  • 2 cornichons, finely diced
  • 1 medium-size shallot, peeled and finely diced
  • 1 tsp Dijon mustard
  • 1 anchovy fillet, finely diced
  • Salt and freshly ground black pepper to taste
  1. Preheat your oven to 425°F with a rack in the middle. Arrange the fish wings on a lightly greased baking tray. Bake for 18-20 minutes, flipping halfway.
  2. For the remoulade, mix all the ingredients together in a medium bowl. The remoulade is even better if left for a few hours to let the flavours meld. Keep refrigerated until serving.
  3. Serve with cornichons, celery and carrot sticks.

Wild Alaska Pollock Fish Wings™