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Crunchy and flavorful enchilada fish pairs with red cabbage and iceberg lettuce to create easy pockets of dinner in a flash!
3 ounces (85 grams) enchilada corn chips
1/4 cup Gefen Cornflake Crumbs
4 tilapia fillets (or white fish fillets of choice)
oil, for frying
flour, for dredging
2 eggs, beaten
2 cups Beleaves Frozen French Fries, defrosted
store-bought lemon-garlic dressing, for drizzling
4 pitas, tops removed
2 cups shredded red cabbage
2 cups iceberg lettuce
1 beefsteak tomato, sliced
4–5 Israeli pickles (in brine), such as Gefen, sliced on the diagonal
Process chips in the food processor fitted with the S-blade until fine crumbs form; move to a dish and mix with cornflake crumbs.
Rinse the fish and pat dry, then cut each in half along the midline. Dredge fish in flour, then dip into egg on both sides and then into crumb mixture.
Heat oil in a frying pan. Fry fillets on both sides until golden and cooked through; remove to cool. Place French fries into the pan and fry until browned and soft. Drizzle some dressing into the pitas.
Divide vegetables among the pitas. Add fries and fish. Drizzle with additional dressing on top. Serve warm or at room temperature.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Naftoli Goldgrab.
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