Highliner
Not Your Average Fish ‘N Chips
Not your average Fish ‘N Chips! These deliciously crispy yuca fries are made in the oven and paired with a pickled onion, ripe red tomato, creamy avocado and breaded haddock fillets! Make your dinner even delicious-er.
Serves: 3-4
Serves: 3-4Prep time: 30 mins
Prep time: 30 minsCook time: 55 mins
Cook time: 55 mins
Ingredients
Preparation
Ingredients
- 1 box of High Liner Signature Cuts English Style Haddock Fillets
- 2 large yucas or cassava (or substitute your favourite potato)
- 2 tbsp olive or high-heat avocado oil
- 1 tsp of chili powder
- ½ tsp of sea salt (or more, to taste)
- ¼ tsp of ground black pepper (or more, to taste)
- 1 tomato sliced
- 1 lemon wedged
- 4 tbsp mayo
- 1 tsp hot sauce
- 1 avocado
- Preheat oven and line a baking sheet with parchment paper. Place High Liner Signature Cuts English Style Haddock Fillets on sheet and cook according to package instructions.
- While the haddock fillets bake, wash and pat dry yucas with water.
- Using a vegetable peeler, remove the outer waxy skin.
- Cut yucas vertically in half, then slice into desired fry shape. Slice tomatoes, wedge lemons, then core, cut and mash avocado. Set aside.
- Bring a stockpot filled with water and a pinch of sea salt to a boil. Boil sliced yucas for 10-12 minutes.
- Drain and rinse yuca with cold water and pat them dry with paper towels.
- Place yuca in a bowl and add olive or avocado oil and spices. Toss to coat evenly.
- Spread them evenly across a baking sheet and place into oven. Bake for 15-20 minutes at 450°F.
- Flip yuca and bake for another 15-20 minutes or until desired crispiness is achieved.
- Serve warm with ketchup, spicy aioli, lemony tahini or your favourite ranch dressing!
