Whether observing Lent or simply a seafood lover, Shamrock Foodservice Warehouse has dozens of fresh, frozen and pre-prepared fish options to make meal planning easy.
A few of our favorite products are Trident Alaska Salmon Burgers (frozen),
Pierport Individually Vacuum-Packed Tilapia fillet (fresh) and King and Prince Spicy Buffalo Popcorn Shrimp (pre-prepared).
Our stores also carry all the seafood accompaniments you can imagine. Near East Rice Pilaf and Markon’s Ready Set Serve Shredded Cabbage are two of the most popular seafood sides. Tajin’s Chaboy Sauce and Kraft Tartar Sauce each pair beautifully with fish and our Kerry Golden Dipt Fish & Vegetable Batter is unbelievably easy to use. In fact, we worked with influencer CakenKnife, who shops our Denver store, to create delicious Baja Fish Wraps (see recipe below!) using the batter to give the cod a light and crunchy golden finish.
For the wholesale grocery store shopping experience that saves you time and money, look no further than the Shamrock Foodservice Warehouse near you.
Baja Fish Wraps
Ingredients:
Slaw
- 2 cups purple cabbage, thinly sliced
- 1 Tbsp extra virgin olive oil
- 1 Tbsp freshly squeezed lime juice
- 1/8 cup fresh cilantro, chopped
- 1/2 tsp agave
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
Crema
- 8 oz sour cream
- 1 to 2 Tbsp Chamoy sauce (or lime juice)
- 1 garlic clove, minced
- 1/4 tsp salt
Fish
- 3 to 4 cups frying oil
- 2 cups Golden Dipt Fish and Vegetable Batter + more for dusting
- 1 ¼ to 1 ½ cups cool tap water
- 2 lbs cod (or other white fish), cut into short strips
Directions:
Toss ingredients for the slaw in a bowl until combined. Taste and adjust as desired. Place in the fridge.
In a small bowl, whisk crema ingredients. Taste and adjust as desired. Place in the fridge.
Preheat 3-4 cups of oil in a saucepan until it reaches 350-375˚. To prepare the batter, combine the dry Golden Dipt Fish and Vegetable Batter and cool water in a large bowl. Whisk to combine and ensure there are no lumps. Dust the fish sticks with batter mix. Once the oil is hot, dip each piece of fish into the prepared batter and let drain slightly. One at a time, drop them gently into the oil. Cook for 3-4 minutes or until the exterior is golden brown. Remove the fish sticks from the oil to a paper towel-lined plate. Cook remaining fish. Warm tortillas. Fill with the fish, slaw and crema. Wrap, serve and enjoy!
