This recipe is designed for a center-of-the-plate option in the entrée section of the menu. Chef Francois Daigle transforms it into a craveable, shareable appetizer in a few simple steps.

Innovative High Liner Upper Crust™ Almond Crusted Sole with Lemon & Chives has done most of the work for you. Simply deep fry from frozen, for about 5 minutes, to produce an even, golden brown crust with a fantastic crispy texture. Then slice, top with wasabi tartar and place into serving spoons. It’s as simple as that!

Chef Hack: Deep frying, instead of baking the almond crusted sole, cuts the cook time by over 50%, making it more efficient for appetizers.

Cost savings: At a cost of about 35 cents per bite ($3.50 per whole portion), these crispy bites are bound to bring in lots of profit for your business. 

Foodservice Tip: Using the same product for several menu items like appetizers and entrées is key to reducing inventory and waste, and improving efficiency. 

Here’s how to quickly create this flavourful appetizer.

Ingredients:

4 x 5 oz pieces frozen Upper Crust™ Almond Crusted Sole with Lemon & Chives (Product Code 8412)                

1 cup mayonnaise                 

1 dill pickle, diced                 

2 tsp capers, chopped                 

1 tbsp fresh parsley, chopped                

1 tbsp wasabi paste                 

1 tsp Dijon mustard                 

½ lime, juiced                 

Fresh dill for garnish                 

Method:

1. Deep fry frozen Upper Crust™ Almond Crusted Sole fillets at 350°F for 4 to 5 minutes, or until done.
2. Mix remaining ingredients to create the wasabi tartar sauce.
3. Slice each cooked fillet into 10 bite-sized pieces and place into serving spoons. Top with wasabi tartar sauce and garnish with fresh dill.

Serves: 10 as an appetizer (4 bites per serving).