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I was inspired to create an easy version of this dish from memories of a childhood supper favorite. Baking the fish at the same time as the chips and using the marinade as a dressing had me shaving many minutes from the usual fried-fish dinner I prepare.
5 tablespoons Gefen Mayonnaise
5 tablespoons Heaven & Earth Ketchup
3 tablespoons sesame-teriyaki sauce
4 (4-ounce, 115-gram) fillets tilapia, cut in half lengthwise
Gefen Cornflake Crumbs, to coat fish
1 pound (450 grams) frozen french fries
4 whole wheat pitas
1 beefsteak tomato, diced
2 large kirby cucumbers, diced
2 large dill pickles, diced
In a large mixing bowl, combine first three ingredients until smooth; reserve 1/4 cup for dressing.
Add fish to bowl and toss to coat; marinate for 15 minutes.
In the meantime, line a baking sheet with aluminum foil and spread fries over half. Place in oven and bake at 400 degrees Fahrenheit (200 degrees Celsius) for 10 minutes.
Place cornflake crumbs in a large shallow dish and dredge fish in crumbs until fully coated.
Remove baking sheet from oven and line fish fillets across the empty half of the pan. Return to oven and bake an additional 20 minutes.
While fish bakes, slice off tops of pita. Toss together tomato, cucumber, and pickles.
Divide fish, fries, and vegetables among pitas and drizzle reserved dressing over each.
Photography: Lisa Monahan. Styling: Chanie Nayman.
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made this a few times and its a real hit!
So easy and tasty! Made this fish half an hour before the kids came home and they wolfed it down. They didn’t even drown it in ketchup!!
Not drowning in ketchup is the ultimate compliment!