Meal Kit

Cajun Fish & Chips

with remoulade and slaw

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Intermediate

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 isn't just to be paired with tartar sauce and vinegar; in fact, there's no reason crispy, delicate fish needs to be limited to one set of flavors. We want all the flavors; this is America! Freedom of flavor is where we're at here, with delicious and feisty Cajun flavors bringing fish and chips to the bayou. And instead of ketchup for those taters, try magnificent remoulade, complex and inviting. With all the flavor choices we have, you'll be glad you choose the flavors in this meal!

In Your Box (serves 2)

  • Info
    4 Saltine Crackers
  • 2 tsp. Cajun Seasoning
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • 4 oz. Slaw Mix
  • 2 Russet Potatoes
  • Info
    11 oz. Tilapia Fillets
  • Info
    2 oz. Remoulade
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola 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
    842
  • Carbohydrates
    65g
  • Fat
    49g
  • Protein
    40g
  • Sodium
    1605mg

Recipe Steps

You Will Need

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

Before You Cook

Cooking Guidelines

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, pat dry and cut into 2" pieces. Follow same instructions as tilapia in Steps 3 and 4, flipping occasionally until golden brown and mahi reaches a minimum internal temperature of 145 degrees, 5-7 minutes per side.

  • If using shrimp, pat dry. Follow same instructions as tilapia in Steps 3 and 4, cooking until golden brown and flipping occasionally until shrimp reaches a minimum temperature, 3-5 minutes per side.

  1. 1

    Roast the Potatoes

    Cut each potato into eight wedges. Place potato wedges on prepared baking sheet and toss with 2 tsp. olive oil and Cajun seasoning. Massage oil into potatoes. Spread into a single layer and roast in hot oven until golden brown and tender, 15-20 minutes. While potatoes roast, prepare ingredients.

  2. 2

    Prepare Ingredients and Make Slaw

    Halve and juice lime. Coarsely crush crackers. Combine slaw mix, sour cream, 1½ tsp. lime juice, ¼ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Set aside. Pat tilapia dry, and cut lengthwise into two planks.

  3. 3

    Prepare the Fish

    Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, 5 minutes. While oil heats, in another mixing bowl, combine tempura mix and ½ cup cold water until a batter the consistency of heavy cream forms. Stir in crushed crackers. Add tilapia to batter and coat completely. Transfer to a plate, letting excess batter drip off.

  4. 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. Carefully, add tilapia to hot oil. Cook until fish is golden brown and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side. Remove fish to towel-lined plate.

  5. 5

    Finish the Dish

    Plate dish as pictured on front of card, serving remoulade on the side for dipping. Bon appétit!

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