Instructions: Preheat oven to 400 degrees and prepare two baking sheets with cooking spray. Cut potatoes into matchsticks. Toss potatoes with spiced olive oil and arrange on sheet without too much touching. Bake for 30 minutes or until crispy and tender inside. In one shallow dish, beat the egg(s) and combine with 2 tbsp water. Pour the flour mixture into another dish. Dredge fish in flour, then dip in egg mixture. Tap off the extra egg before putting in the bag with the panko mix. Seal the bag and give it a good shake. Arrange fish in a single layer on baking sheet for 12 minutes or until done. Serve coleslaw and tartar sauce cold. Ingredients: Cod, potatoes, whole wheat panko, thyme, salt, pepper, King Arthur all-purpose flour, organic eggs, avocado oil mayo, dill pickles, lemon juice, mustard, Penzey's Northwoods seasoning, olive oil, cabbage, carrot, plain Siggi's yogurt, lime, jalapeno

Special Diets: Nut-Free

Nutrition Info:  530 calories, 20.1 g fat, 61.2 g carbs, 6.5 g fiber, 4 g sugar, 26.3 g protein

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Friday Fish Fry with Fries and Coleslaw

$11.00$36.00

I prep the fish and chips and you just throw it all in the oven for an at-home Friday favorite. The coleslaw is great, too. I use plain yogurt in place of mayo to make it less gloppy (technical term) and a bit tangier.

This meal is delicious, but will require a few dirty dishes. Check out the instructions for more details.


ABOUT SINGLE SERVING ORDERS

This size is available in “lunchbox style” or “make at home” versions. For the lunchbox, I’ll do all the work and include extras, so you’re all set for the brown bag. If you select “make at home”, you get to spend some time in the kitchen. I don’t do your dishes, but I’ve done the rest of your dirty work. Basic time and instructions are included below.

If you order the “lunchbox style”, it comes with a banana and your selection of extra side. Please let me know in the notes if you’d like additional fruit, carrot sticks, fruit salsa with cinnamon tortilla chips, or double chocolate zucchini bread.


Instructions: Preheat oven to 400 degrees and prepare two baking sheets with cooking spray.

Cut potatoes into matchsticks. Toss potatoes with spiced olive oil and arrange on sheet without too much touching. Bake for 30 minutes or until crispy and tender inside.

In one shallow dish, beat the egg(s) and combine with 2 tbsp water. Pour the flour mixture into another dish. Dredge fish in flour, then dip in egg mixture. Tap off the extra egg before putting in the bag with the panko mix. Seal the bag and give it a good shake. Arrange fish in a single layer on baking sheet for 12 minutes or until done.

Serve coleslaw and tartar sauce cold.

Ingredients: Cod, potatoes, whole wheat panko, thyme, salt, pepper, King Arthur all-purpose flour, organic eggs, avocado oil mayo, dill pickles, lemon juice, mustard, Penzey’s Northwoods seasoning, olive oil, cabbage, carrot, plain Siggi’s yogurt, lime, jalapeno

Special Diets: Nut-Free

Nutrition Info:  530 calories, 20.1 g fat, 61.2 g carbs, 6.5 g fiber, 4 g sugar, 26.3 g protein

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I prep the fish and chips and you just throw it all in the oven for an at-home Friday favorite. The coleslaw is great, too. I use plain yogurt in place of mayo to make it less gloppy (technical term) and a bit more tangy.

This meal is delicious, but will require a few dirty dishes. Check out the instructions for more details.

Nutrition Info:  530 calories, 20.1 g fat, 61.2 g carbs, 6.5 g fiber, 4 g sugar, 26.3 g protein

Portion Size

Single Serving – Lunchbox Style, Single Serving – Make At Home, Two Servings, Four Servings