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
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!
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.
You Will Need
Medium Non-Stick Pan
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Customize It Instructions
If using mahi-mahi, follow same instructions as tilapia in Steps 2, 3, and 4, frying until fish reaches minimum internal temperature, 3-4 minutes per side.
If using chicken breasts, pat dry and slice each breast lengthwise into four equal strips, about 3/4" wide. Follow same instruction as tilapia in Steps 3 and 4, frying until chicken reaches minimum internal temperature, 5-6 minutes per side.
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.
Prepare the Ingredients
Coarsely chop parsley (no need to stem).
Coarsely crush crackers.
Pat tilapia dry, and cut into 2" pieces.
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.
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.
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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