Bowl & Basket Boneless & Skinless Whole Breaded Flounder Fillets, 32 oz

Bowl & Basket Boneless & Skinless Whole Breaded Flounder Fillets, 32 oz

Recipe

Breaded Flounder with Crunchy Asian Cabbage Salad
Ingredients
• 1 bag of bowl & basket™ breaded flounder
• 1/4 cup apple cider vinegar
• 3/4 cup olive oil
• 1/2 cup white sugar
• 2 tbsp soy sauce
• 1 tsp minced ginger, optional
• 1/3 cup butter
• 2 (3 oz) packages ramen noodles, broken into small pieces but not pulverized
• 1 cup sliced almonds
• 2 tbsp sesame seeds
• 1 head napa cabbage, shredded
• 1 small bunch cilantro, chopped
• 1 small bunch green onions, chopped
• 1-2 jalapeños, seeded and sliced into strips
• 1 small cucumber, sliced

Directions
1. Preheat your oven to 350°F. Begin to thaw peas.
2. Dressing: in a small pot over High heat, stir together the apple cider vinegar, olive oil, sugar and soy sauce. Once the mixture has come to a boil, cook for about 30 seconds until the sugar has dissolved. Add the minced ginger and then remove from heat. Transfer to a mason jar or tight tupperware, and store in the fridge until cool.
3. Make the crunchies: Melt the butter in the same pot you made the dressing in, or melt is a medium mixing bowl in the microwave. Use your hands to break up the ramen noodles Before you open the package. You want small chunks, it shouldn't be crushed to a powder.
4. Add the dry ramen noodles, sesame seeds and almonds into the pot with the melted butter and stir. Spoon the mixture onto a baking sheet and spread out into one layer.
5. Bake the ramen noodles and almonds for about 5 minutes. Open the oven and use a spatula to stir the pan. Bake for another 2 minutes, then stir again. Repeat until the noodles and almonds are slightly toasted and light brown. The total time in the oven is about 10-12 minutes. Be careful and keep an eye on it, it can go from browned to burned real quick. Transfer the noodles to a bowl and set aside.
6. Turn the oven up to 400°F. Lay the frozen fish fillets in a single layer on the same pan (making sure you get all noodle and almond remnants off, you don't want them to burn). Bake 20-23 minutes.
7. Meanwhile, prep the salad. Shred the cabbage into thin strips. Chop the cilantro, green onions, jalapeños, and cucumber. Combine cabbage, cilantro, green onions, jalapeños, cucumbers, and thawed peas in a large bowl.
8. Toss the ramen noodles and almonds in with the salad. Toss with dressing (you don't have to use all the dressing). Top each plate of salad with 1-2 fish fillets.

Keep Frozen Until Ready to Use
Do Not Refreeze

No High Fructose Corn Syrup

Serving size: 112 gram

Ingredients: Flounder Fillet (Sodium Tripolyphosphate to retain moisture), Wheat Flour, Maltodextrin, Corn Flour, Modified Corn Starch, Leavening (Disodium Dihydrogen Pyrophosphate, Sodium Bicarbonate), Salt, Sunflower Seed Oil, Dextrose, Silicon Dioxide, Spice, Xanthan Gum, Sugar, Citric Acid, Sodium Carboxymethyl Cellulose, Natural Flavor, Dry Yeast, Fried in Soybean Oil

Contains: Fish, Soy, Wheat

May Contain: Crustaceans, Shellfish

Calories: 250 kilocalorie
Total fat: 11 gram (14%)
Saturated fat: 3 gram (15%)
Trans fat: 0 gram
Cholesterol: 25 milligram (8%)
Sodium: 290 milligram (13%)
Total carbohydrate: 26 gram (9%)
Dietary fiber: 1 gram (4%)
Total sugars: 1 gram
Added sugars: 1 gram (0%)
Protein: 10 gram
Vitamin d: 2 microgram (10%)
Calcium: 20 milligram (2%)
Iron: 1 milligram (6%)
Potassium: 170 milligram (4%)