About the Recipe
A West African spin on Fish & Chips, Cassava Fish & Chips
Oven Fried Halibut
1 tablespoon Soulful Seasoning Salt
1 teaspoon chipotle powder
1 pound halibut, cut into 8 fillets
Avocado oil spray
2-3 pounds cassava
4 garlic cloves sliced
2-3 tablespoons sugar
pinch of salt
3 tablespoons of chopped parsley
Cooking spray or canola oil
Crispy Oven-Fried Halibut
Preheat oven to 450 F
Cover a baking sheet with parchment paper. Spray avocado oil to heavily coat the parchment paper
In a shallow bowl, combine the flour, Creole Seasoning Blend, and chipotle powder. Add salt to taste. Pat each fish fillet dry and lightly dredge in the cassava flour mixture. Shake off excess flour
Place the fish on the coated parchment. Generously spray the top of each piece of fish with the avocado oil,
Bake the fillets at 450 F for 5 minutes. Lower the oven temperature to 400 F and continue to cook for an additional 10 minutes or until fish is opaque throughout.
Seasoned Yucca Fries
Cut off both ends of cassava and then cut them in half.
Make a shallow cut into the skin of the cassava and gradually work your knife under the layer of the cassava to remove the skin.
Cut them into desired shapes, rinse cassava and place in a pot with salt, sugar, and water, just enough to barely engulf the cassava.
Bring to a boil and cook on medium heat until fork tender. Do not overcook the cassava. Drain the water from the cooked cassava.
Line a baking sheet with foil or parchment paper and place the cassava in a single layer.
Sprinkle with garlic and parsley and coat the cassava with cooking spray or oil
Bake in a 425-degree oven for minutes for 20 minutes or until slightly brown, turning once
Serve warm with hot sauce or aioli