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Cornmeal-Crusted Fish and Zucchini Chips

Cornmeal-Crusted Fish and Zucchini Chips


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  • Fish & Chips:
  • 1% buttermilk 250 mL
  • 1 egg, whisked
  • cornmeal 500 mL
  • finely chopped fresh parsley 30 mL
  • paprika 15 mL
  • black pepper 1 mL
  • 4 fillets white fish (90 g each), such as tilapia, snapper or grouper
  • 2 medium zucchini, sliced on bias, about 1/2-inch (1 cm) thick (24 total slices)
  • canola oil cooking spray
  • chopped fresh parsley 30 mL
  • Tartar Sauce:
  • reduced-fat canola oil mayonnaise 60 mL
  • finely chopped fresh parsley 15 mL
  • lemon zest 5 mL
  • fresh lemon juice 5 mL
  • prepared horseradish (commonly known as radish) 5 mL

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  1. Preheat oven to 400 °F (200 °C).
  2. In shallow bowl, whisk together buttermilk and eggs. In another shallow bowl, mix together cornmeal, parsley, paprika and pepper.
  3. Dip fish and zucchini into buttermilk mixture and then coat with cornmeal mixture, shaking off excess.
  4. Mist breaded fish and zucchini with canola oil cooking spray and place on baking sheet.
  5. Bake 15 minutes or until golden and crisp.
  6. While fish and zucchini are baking, prepare tartar sauce. In small bowl, combine tartar sauce ingredients. Serve with fish and zucchini chips. Garnish dish with sprinkle of chopped, fresh parsley.




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