Gorton’s Fish and Chips with Lemon Remoulade

Sunny days mean more time outside, and this was such an easy meal to throw on the grill and enjoy! The sauce comes together quickly and is delicious with the crunchy Panko Flounder Filets and the fries! If you want to you can cook this meal in the oven, but I suggest enjoying it outdoors with good company and lots of sunshine. Fresh lemon really brightens up the whole meal. #AD #stickwithfish

Gorton’s Fish and Chips with Lemon Remoulade

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Course Main Course, Sauces and Dressings

Servings 4

Equipment

• Grill or Oven
• sheet pan for baking

Ingredients

  

Flounder Filets & Fries (Fish & Chips)

• 4 each Gorton's Flounder Filets with Crunchy Panko Breadcrumbs
• 1/2 bag steak cut french fries frozen
• 1 tbsp avocado oil or other mild oil

Lemon Remoulade

• 1/4 cup mayonaise
• 1 tbsp whole grain mustard
• 1/4 tsp prepared horseradish optional
• 1 each lemon cut into wedges, reserve extra for serving
• 1 tsp chives fresh or dried
• 1 tsp capers rinsed and chopped
• 1 tsp dill pickle relish or chopped dill pickle
• 2 tbsp parsley for serving

Instructions

 

Fish & Chips

• Preheat your grill or oven to 425F.
• Drizzle the avocado oil on the sheet pan and arrange the Flounder Filets and french fries in a single layer.
• Bake on the grill or in the oven according to package instructions until golden brown and crispy, about 20-25 minutes.

Lemon Remoulade

• In a small bowl, mix the mayonnaise, whole grain mustard, capers, chives, optional horseradish, and dill pickle relish.
• Add about a teaspoon of fresh lemon juice to the mixture, or more according to personal taste preference.
• Keep the lemon remoulade chilled until ready to serve.

For serving

• Place the lemon remoulade into individual serving bowls, add the remaining lemon wedges and top with fresh parsley and chives if available.
• Enjoy!

Keyword recipe, sauce, seafood