Delicious Seafood Recipe 🐟 How to Cook Fish Fried With Spicy Sauce

Ingredients

• 4 medium Potatoes (peeled and cut into 1‑inch cubes)
• 1 large Cucumber (seeded and diced)
• ½ cup Red Onion (finely chopped)
• ½ cup Fennel Bulb (thinly sliced)
• 4 oz Cream Cheese (softened to room temperature)
• 1 tsp Lemon Powder (provides bright acidity)
• 1 tsp Mixed Spice Blend (store‑bought or homemade (e.g., paprika, garlic powder, black pepper))
• 2 tbsp Cooking Oil (neutral oil such as canola or vegetable)
• ½ tsp Salt (adjust to taste)
• ¼ tsp Black Pepper (freshly ground)

Instructions

1. Prep the Vegetables

   Dice the peeled potatoes, seed and dice the cucumber, finely chop the red onion, and thinly slice the fennel. Place all chopped vegetables in a large mixing bowl.

   Time: PT5M

2. Boil the Potatoes

   Add the diced potatoes to a large pot of salted water, bring to a boil, then reduce to a simmer and cook until fork‑tender, about 12‑15 minutes.

   Time: PT15M

   Temperature: 212°F

3. Drain and Cool

   Drain the potatoes in a colander and rinse briefly with cold water to stop cooking. Transfer back to the mixing bowl and let cool for 5 minutes.

   Time: PT5M

4. Make the Cream Cheese Dressing

   In a small bowl, combine softened cream cheese, lemon powder, mixed spice blend, cooking oil, salt, and black pepper. Whisk until smooth and slightly runny; add a splash of water (1‑2 tsp) if needed.

   Time: PT5M

5. Combine and Toss

   Pour the dressing over the cooled potatoes, cucumber, onion, and fennel. Gently toss until everything is evenly coated. Taste and adjust seasoning if necessary.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g