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Cod in a crispy battered coating plus potato wedges,
tartar sauce and malt vinegar
Item #:6109hp
Your Price: $6.24 Per Person
1 (9 oz.) Battered Cod
1 (9 oz.) Potato Wedges
1 (1.5 oz.) Tartar Sauce
1 (.50 oz.) Malt Vinegar
Wine Suggestion:
We suggest a tasty beer or a very dry, fruity Riesling.
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Delicious cod portions in a
traditional crispy battered coating have that authentic flavor you'd
find in an old English pub. We'll add potato wedges. And you can put
our tartar sauce and malt vinegar into small dipping cups. Place this
in a basket lined with red and white checked cloth and you'll think
you're in merry ol' England. It's all ready to eat in just minutes. |
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Doing It Yourself Is Easy & Saves $$$!
Self Preparation Instructions
If you are
working on a tight budget all you have to do is follow these easy
instructions. If you would rather use one of our local caterers for an
additional cost than all of this info will be given directly to them
and all you have to do is ENJOY!
If you prefer this option than your total food order
will be shipped directly to our local cater so that they can do
everything for you from start to finish.
Save $$$$$$$$$
Call for additional cost to add
servers
Even if you select this option you can still save up to
50%
or more compared to a typical catered party.
Why Spend More Than You Have To? |
| Conventional Method: |
| 1. |
Preheat oven to 425°F. |
| 2. |
Thaw frozen tartar sauce and vinegar by placing in a
bowl of warm water taking care not to submerge tartar sauce cup lid.
Stir tartar sauce prior to serving. |
| 3. |
Line large baking sheet with aluminum foil and place
fish and potato wedges in a single layer on pan. Avoid overcrowding
fish and potatoes. |
| 4. |
Place baking sheet on oven center rack and bake for
18-20 minutes. For best results, turn fish and potatoes halfway
through cooking time. |
| 5. |
5. Plate fish and potato wedges. Serve with tartar
sauce and malt vinegar. |
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Fish and chips, a national dish of England, originated
in the mid 1800's in London. Fish, chips and malt vinegar is found in
pubs nationwide. |
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Serve fish and chips "pub style" in a small oval
basket lined with a napkin or deli paper. Use small ramekins to hold
the malt vinegar and tartar sauce. |
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Garnish with a lemon wedge or lemon twist made by
cutting a thin slice of lemon from the peel to center in one place and
twisting. |
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The "chips" will be crispier if not crowded on the
baking sheet. If necessary, use two baking sheets, one for the fish
and one for the chips. |
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Serve coleslaw as a side dish. Coleslaw or "koolsa" is
Dutch for "cool cabbage". |
INGREDIENTS: BATTERED FISH: Cod, water,
enriched bleached wheat flour (flour, niacin, reduced iron, thiamine
mononitrate, riboflavin, folic acid), yellow corn flour, corn
starch-modified, corn starch, soy bean and cottonseed oil, leavening
(sodium acid pyrophosphate, sodium bicarbonate), salt, egg white, defatted
soy flour, sugar, whey, spice extractive, sodium tripolyphosphate (to
retain moisture). Prefried in partially hydrogenated soybean oil.
CHIPS: Potatoes, partially hydrogenated vegetable oil (canola oil
and/or soybean oil), wheat flour, modified food starch, corn flour, salt,
whey powder, yeast, methycellulose, sodium acid pyrophosphate (leavening),
dextrose, sodium bicarbonate (leavening), annatto.TARTAR SAUCE:
Water, corn syrup, canola oil, distilled vinegar, cucumbers, modified corn
starch, salt, lemon juice, spices, cellulose gel, egg white solids, lactic
acid, natural flavors, xanthan gum, onions, sodium benzoate and potassium
sorbate (preservatives), cellulose gum, artificial color, alum, red
pepper, propylene glycol, oleoresin paprika, polysorbate 80, turmeric, and
beta carotene, calcium disodium EDTA added to protect flavor. MALT
VINEGAR: Malt Vinegar.
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