What you'll need:
- 1 lb fresh haddock
- 1 egg
- 1 tablespoon milk
- 1 tablespoon Preserve Company PEI Chowder Seasoning
- 1/2 teaspoon cumin
- 1 cup panko breadcrumbs
- 1 Bag of round or scoop-style tortilla chips
- Peach Salsa
- Chopped Fresh Cilantro
- Fresh lime wedges
How to Make:
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Preheat your oven to 400°F. Line a baking sheet with parchment paper and set a wire rack on top. The rack lets the air flow all around the fish so it gets crispy on every side (no soggy bottoms here!).
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Pat the fish really dry with paper towels. This is the secret to a coating that sticks!
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In a shallow bowl, whisk together the egg, milk, 1 tablespoon chowder seasoning and 1/2 teaspoon cumin. Like it a little spicier? Toss in a pinch of chili flakes.
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In a second shallow bowl, mix the panko with 1 teaspoon chowder seasoning and 1/2 teaspoon cumin, plus a pinch of chili flakes if you're going spicy.
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Dip the fish in the egg mixture, then press it into the panko mixture to coat all sides. Lay it on the rack.
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Bake for 12 minutes, until golden and the fish flakes easily with a fork.
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Let it cool for a minute, then break the fish into bite-size pieces.
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Time to build! Lay the chips out on a serving tray or charcuterie board. Top each one with a piece of fish, a little dollop of peach salsa, a sprinkle of cilantro and a tiny lime wedge on the side for squeezing.
