Crispy Seasoned Tenders Sub Sandwich with Ranch Sauce, Bell Pepper & Tomato Relish and Sweet Potato Wedges

Begin by cooking two Crispy Seasoned Tilapia Tenders, these can be cooked multi ways.

Cooking Instructions:

Convection Oven
Preheat to 425°F. Bake for 6 minutes, flip, and cook an additional 7–8 minutes until golden brown or fish reaches an internal temperature of 155°F. Let rest for 3–4 minutes before serving.

Conventional Oven
Preheat to 425°F. Bake for 7 minutes, flip, and cook an additional 8–9 minutes until golden brown or fish reaches an internal temperature of 155°F. Let rest for 3–4 minutes before serving.

Fryer
Preheat oil to 350°F. Deep fry for 4–5 minutes until golden brown or fish reaches an internal temperature of 155°F. Let rest for 3–4 minutes before serving.

Air Fryer

1. Preheat to 390°F. Air fry for 9–11 minutes until golden brown or fish reaches an internal temperature of 155°F. Let rest for 3–4 minutes before serving.
2. Slice your ciabatta sub roll in half and give it a light toasting under the grill for 2 minutes, just enough to bring out its golden warmth.
3. Start layering with a bed of mixed leaf salad, followed by the crisp slices of red onion, radish, and tomato.
4. Gently place your two crispy seasoned tilapia tenders on top of the colorful base.
5. Drizzle generously with homemade ranch sauce and a dollop of tomato salsa relish. Serve alongside golden sweet potato wedges for the perfect accompaniment. (see recipes below)

Homemade Ranch Sauce:

1. Whisk all ingredients together in a bowl until smooth.
2. Adjust seasoning and thickness with additional buttermilk if needed.
3. Refrigerate for at least 30 minutes to let flavors meld.

Sweet Potato Wedges:

1. Preheat oven to 425°F.
2. Wash sweet potatoes, cut into wedges, and pat dry.
3. Toss wedges in olive oil, smoked paprika, garlic powder, chili powder, oregano, salt, and pepper.
4. Spread on a baking sheet in a single layer.
5. Bake for 25–30 minutes, flipping halfway, until crispy and golden.

Bell Pepper & Tomato Salsa Relish:

1. Place Bell peppers on oven tray, drizzle with olive oil and season with salt and black pepper – roast in a hot oven until slightly scorched and blistered  – approx. 15 – 20 minutes.
2. Remove bell peppers and place in a bowl and cover with cling wrap to steam for 10 minutes – this separates the skins from the flesh of the peppers.
3. Once cool, remove skins and seeds and finely chop the flesh.
4. Combine with all other ingredients in a bowl.
5. Toss gently to mix.
6. Let sit for 10–15 minutes to allow flavors to blend.