Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 4 cups shredded cabbage
- 1/2 cup shredded carrots
- 1/3 cup mayonnaise
- 1/3 cup buttermilk
- 1/2 teaspoon dried dill weed
- 4 cups frozen steak-cut potato fries
- 4 breaded frozen fish-stick portions
- 1 teaspoon chili powder
Preparation:
In large bowl, combine cabbage and carrots. In small bowl combine mayonnaise, buttermilk, and dill weed and blend well. Pour over cabbage mixture and stir to coat; cover and refrigerate.Preheat oven to 450°F. Place French fries on a cookie sheet and spread in an even layer. Arrange the fish fillets on the same pan and sprinkle with chili powder.
Bake for 20-25 minutes or until the fish and potatoes are golden brown and crisp. Serve with the coleslaw. Serves 4
Copyright 2006, F+W Publications, Inc. All rights reserved
