Cajun Fish & Chips

with remoulade and slaw

Prep & Cook Time: 60+ min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Fish, Wheat

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

In Your Box (serves 2)

  • 2 tsp. Cajun Seasoning
  • Info
    1.9 oz. Remoulade Sauce
  • 1 Lime
  • Info
    2 oz. Sour Cream
  • 4 oz. Slaw Mix
  • Info
    4 Saltine Crackers
  • 6 fl. oz. Canola Oil
  • Info
    ⅓ cup Tempura Mix
  • 2 Russet Potatoes
  • Info
    12 oz. Tilapia Fillets

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

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
  1. 1

    Roast the Potatoes

    [2 extra tsp olive oil goes where?]

    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.

    [PIC: potatoes on baking sheet]

  2. 2

    Prepare Ingredients and Make Slaw

    Halve and juice lime. Coarsely crush saltine crackers. Combine slaw mix, sour cream, 1½ tsp. lime juice, ¼ tsp. salt, and ¼ tsp. pepper. Add a pinch of salt and mix well. Set aside. [I wrote it this way to get in Ryan's extra pinch. If he's okay removing it, we can put it elsewhere.] Pat tilapia dry, and cut lengthwise into two planks.

    [PIC: crushed saltines, slaw mix, four planks of tilapia]

  3. 3

    Prepare the Fish

    Add canola oil to a medium non-stick pan and place over medium heat. Let oil heat, at least 5 minutes. While oil heats, combine tempura mix and ½ cup cold water until a batter the consistency of heavy cream forms. [Ryan had 3-4 oz. ½ cup is 4 oz]. Stir in crushed saltine crackers. Add tilapia planks to batter and coat completely. Transfer to a plate, letting excess batter drip off.

    [PIC: battered tilapia on a plate]

  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 fish to hot oil. Fry until fish is golden brown and reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side. Remove fish to towel-lined plate.

    [PIC: fish on 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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