Staff Pick

BBQ-Ranch Fish and Chips

with herbed Parmesan potato wedges

Prep & Cook Time: 35-45 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Fish and chips traditionally are served with tartar sauce or vinegar. But why? Sweet BBQ sauce and salty ranch add a certain delight to these crispy fried fishies, with enough BBQ to dip your Parmesan fries in as well, if you so choose. Tradition is lovely, but innovation can be even tastier. Tip: Easier way to chop parsley? Gather them all in one hand and lay on the cutting board. Use your knife in rocking motion to cut, then turn 90 degrees and repeat until the herbs are properly chopped!

In Your Box (serves 2)

  • Info
    ½ oz. Grated Parmesan
  • Info
    12 oz. Tilapia Fillets
  • ¼ oz. Parsley
  • 3 oz. BBQ Sauce
  • Info
    4 Saltine Crackers
  • Info
    2 tsp. Buttermilk Dill Seasoning
  • 2 Russet Potatoes
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • ½ fl. oz. Garlic Oil

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    806
  • Carbohydrates
    71g
  • Fat
    40g
  • Protein
    43g
  • Sodium
    1674mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Non-Stick Pan
  • 1 Mixing Bowl

Before You Cook

  • 1

    Roast the Potatoes

    Cut potato into ½" wedges. Place potato wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Massage oil and seasoning into potatoes. Spread into a single layer. Roast in hot oven until starting to brown, 15 minutes. Carefully and gently, flip wedges and roast again until tender and golden brown, 10-12 minutes. Gently stir roasted wedges with garlic oil and Parmesan. Use a utensil; baking sheet will be hot! While potatoes roast, prepare ingredients.

  • 2

    Prepare the Ingredients

    Coarsely chop parsley (no need to stem). Coarsely crush crackers. Pat tilapia dry, and cut into 2" pieces.

  • 3

    Make the Batter

    Place canola oil in a medium non-stick pan over medium heat. Let heat, 5 minutes. While oil heats, combine tempura, ⅓ cup cold water, half the seasoning blend (reserve remaining for after frying), and crackers in a mixing bowl. Stir until a thin batter forms. If too thick, add additional cold water, 1 Tbsp. at a time, until desired consistency is reached.

  • 4

    Fry the Fish

    Line a plate with a paper towel. Test oil temperature by adding a pinch of batter to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat. Working in batches, dip tilapia in batter until fully coated. Let excess batter drip off, then immediately add to hot oil. Cook until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. Transfer to towel-lined plate. Season with remaining seasoning blend.

  • 5

    Finish the Dish

    Plate dish as pictured on front of card, garnishing potatoes with parsley and serving BBQ sauce on the side for dipping. Bon appétit!

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