Ingredients
| 2 |
Blocks 2.75 lb Wild & Simple Batter Redi™ Wild Alaska Pollock: Deep Skinned, Boneless 424915 |
| 1 1/2 |
LBs Shishito Peppers (stemmed) |
| |
Extra Virgin Olive Oil |
| 2 |
Large Tomatoes (seeded and diced) |
| 4-6 |
Cloves Garlic (Minced) |
| 1/4 |
Cup Sherry Vinegar |
| |
Salt & Pepper |
| |
Frying Oil |
| |
Fry Batter |
| 3 |
LBs Shoestring French Fries |
| |
Togarashi Spice Blend |
Directions
Saute peppers in olive oil until blistered.
Coarsely chop and add tomatoes, garlic, vinegar and 1/2 cup oil. Season with salt and pepper.
Heat frying oil to 350°F. Pull fillets & pieces of Batter Redi Alaskan Pollock off of each block; batter and fry.
Cook fries and season with salt and togarashi.
Divide between dishes, spoon pepper salsa over top and sprinkle with togarashi.