Heat 2-inches canola oil in a heavy 4-quart saucepan or deep-fat fryer to 350 degrees.
Skip the drive through and make your own crispy-fried fish sandwiches coated with salt and vinegar chips at home.
Servings and Ingredients
|Hy-Vee canola oil, for frying|
|½||red onion, thinly sliced into rings|
|½ c.||Hy-Vee tartar sauce|
|2 tbsp.||fresh dill, coarsely chopped|
|1 tsp.||Hy-Vee bread and butter pickle juice|
|1 c.||Hy-Vee coleslaw mix|
|1 tbsp.||Hy-Vee apple cider vinegar|
|1 tsp.||celery salt|
|2||(6-oz. each) tilapia fillets, cut into lengthwise pieces|
|2 tsp.||plus 1/2 c. original fish breading batter mix, divided|
|½ c.||Hy-Vee 2% reduced-fat milk|
|2 c.||Hy-Vee Kettle Cooked sea salt and malt vinegar chips, crushed|
|4||That's Smart! white hamburger buns|
|4 slice(s)||Hy-Vee American cheese|
|12||Hy-Vee bread and butter pickle slices|
|1||medium tomato, thinly sliced|
Things To Grab
- Heavy 4-quart saucepan or deep-fat fryer
- Oil thermometer
- Small bowl
- Medium bowl
- 2 shallow dishes
- Meat thermometer
- Paper towels
Reserve large outer red onion rings for serving. Finely chop small center rings; combine with tartar sauce, dill, and pickle juice. Cover and refrigerate. Toss together coleslaw mix, apple cider vinegar, and celery salt; massage to combine. Set aside.
Pat fish dry; sprinkle with 2 teaspoons breading batter mix. Combine milk and remaining 1/2 cup breading batter mix in a shallow dish. Add crushed chips to another shallow dish. Dip fish into batter, then coat with chips.
Fry fish, 2 to 3 pieces at a time, in hot oil for 5 minutes or until coating is golden brown and fish flakes easily when tested with a fork (145 degrees), turning once. Drain fish on paper towels.
Spread bun tops and bottoms with tartar sauce. Layer coleslaw mixture, red onion rings, fish, cheese, pickles, and tomatoes on bun bottoms. Add bun tops.
Hyvee Culinary Expert TipNutrition cannot be accurately calculated for fried foods.