Antoni Porowski’s New Orleans Style Fish ‘n Chips Dinner

It’s fish sticks like you’ve never had them before! Get a taste of the Big Easy with Emmy Award-winning food expert Antoni Porowski’s New Orleans Style Fish ‘n Chips Dinner.

Recipe Name

Antoni Porowski's New Orleans Style Fish 'n Chips Dinner

Author Name

Gorton's Seafood

Published On

2019-03-06

Where to Buy

Foodie Approved

Directions

Put oven rack in middle of oven and preheat oven to 450°F.
Toss frozen fish sticks and sweet potatoes in a bowl with a bit of olive oil, malt vinegar, parsley, lemon juice, and Old Bay Seasoning. Arrange sweet potatoes on half of a metal baking pan and bake for 10 min.
Add fish sticks to the other side of the pan and bake as instructed on Gorton’s packaging. Keep your sticks and sweet potatoes separated to prevent clumping and ensure a nice golden brown.
In a small saucepan, warm peas and butter. Once softened but still bright, add Parmigiano and a squeeze of fresh lemon. Blitz in food processor or blender until smooth and creamy. Season to taste with salt. Add fresh mint before serving.
For the tartar sauce and remoulade, incorporate all ingredients in small bowls until smooth.

Ingredients

Gorton’s Crunchy Breaded Fish Sticks
2 sweet potatoes, cut into thin strips/wedges
Olive oil
2 teaspoon malt vinegar
2 tablespoon fresh parsley, finely chopped
1 teaspoon lemon juice
1 teaspoon Old Bay Seasoning

SMASHED PEAS:
1 bag frozen peas
2 tablespoons butter
1/4 cup Parmigiano, freshly grated
Fresh mint, small handful

HOMEMADE TARTAR SAUCE:
¾ cup mayo
2 teaspoons Dijon mustard
2 tablespoons cornichons (or dill relish)
Pinch of salt
¼ teaspoon ground black pepper
1 teaspoon lemon juice

REMOULADE:
1¼ cups mayo
¼ cup mustard (Creole or grainy)
2 teaspoons prepared horseradish
1 teaspoon pickle juice
1 teaspoon Tabasco
1 large clove garlic, minced
1 teaspoon lemon juice

Crunchy Breaded Fish Sticks

100% real fish sticks in a crunchy golden breading.

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