Please take our survey! Click here
Please enter the email you’re using for this account.
I think that the first time I was properly introduced to fish and chips was in the Shuk. Perfectly crispy on the outside… soft as butter on the inside… dipped in the most delicious of sauces. Let’s just say, I had to make them myself! Now I won’t say that these are Shuk level, but they do come pretty close- and they aren’t even fried!
4 fillets flounder
flour, seasoned with 1/2 teaspoon salt and 1/2 teaspoon Gefen Onion Powder
2 eggs
1 tablespoon spicy brown mustard
1 tablespoon Manischewitz Honey
Gefen Cornflake Crumbs seasoned with 1 teaspoon oregano
8 Yukon potatoes, sliced in half, then in thin wedges
2 tablespoons Gefen Olive Oil
1 teaspoon Gefen Paprika
1 teaspoon garlic salt
1 teaspoon minced onion
1/2 teaspoon oregano
1/2 teaspoon parsley
Cube flounder. Combine egg with honey and mustard.
Dip in the flour mixture, then the egg mixture, then the crumbs.
Spray with cooking spray or olive oil spray. Bake at 400 degrees Fahrenheit for 20 minutes.
Mix well.
Bake at 400 degrees Fahrenheit for 1/2 an hour, or until potatoes are crispy on the outside and soft on the inside.
How Would You
Rate this recipe?
Please log in to rate
Reviews