Fish and Chips Sandwich


  1. Fry fish and French fries in 365°F oil until cooked and drain.
  2. While cooking, toast bun, then spread with Ken’s Remoulade Sauce on both sides.
  3. Place pickles on bottom bun and top with cooked fish fillet, crispy French fries, shredded lettuce, tomato slices and top bun.
  4. Serve immediately with coleslaw and fresh lemon slices.


  • 2 pieces Empire’s Treasure® Pollock, Colonel Jim’s Cornmeal Breaded
  • 1 Heritage Ovens® Roll(s), Kaiser, toasted
  • 2 tbsp Ken's® Remoulade Sauce
  • 1/4 cup Peak Fresh Produce® Lettuce, shredded
  • 3 slices Peak Fresh Produce® Tomato(es)
  • 5 slices pickle(s)
  • 2 oz West Creek® French Fries, fried crispy