Crispy Buffalo Tilapia

with ranch slaw and salt-and-pepper potatoes

Prep & Cook Time: 30-40 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Medium

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

Fish and chips are an English pub classic. Buffalo wings are an American sports bar must. We’ve fused these classic concepts together for a true meeting of the nations. Crispy tempura fried tilapia is the vessel, transporting delicious buffalo crema to your taste buds. Complimented by creamy ranch slaw to cut that buffalo heat, and crisped potato rounds, you’ll be more than satiated.

In Your Box (serves 2)

  • Info
    12 oz. Tilapia Fillets
  • 2 Russet Potatoes
  • 2 Dill Sprigs
  • 6 fl. oz. Canola Oil
  • 3 oz. Matchstick Carrots
  • Info
    1 tsp. Buttermilk Dill Seasoning
  • Info
    ⅓ cup Tempura Mix
  • Info
    3 oz. Sour Cream
  • Info
    4 Saltine Crackers
  • 3 tsp. Frank's RedHot Sauce

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
    736
  • Carbohydrates
    59g
  • Fat
    37g
  • Protein
    42g
  • Sodium
    1684mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Make the Slaw

    Stem and coarsely chop half the dill. Reserve whole leaves for garnish. In a mixing bowl, combine carrot, ⅓ the sour cream (reserve remaining for sauce), seasoning blend, chopped dill (reserve remaining for garnish), and 1 tsp. olive oil. Set aside.

  • 2

    Bake the Potatoes

    Slice potatoes into ¼" rounds. Place potatoes on prepared baking sheet and toss with 1 Tbsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Massage oil and seasoning into potatoes. Spread into a single layer and bake in hot oven, flipping once halfway through, until browned, 18-22 minutes. While potatoes bake, prepare remaining ingredients.

  • 3

    Prepare the Ingredients

    Finely crush crackers. In another mixing bowl, combine remaining sour cream and hot sauce (to taste). Set aside. Pat tilapia dry and, on a separate cutting board, cut into 2" pieces. If using mahi-mahi, follow same instructions.

  • 4

    Make the Batter

    Place canola oil in a medium non-stick pan over medium heat. Heat oil, 3-5 minutes. While oil heats, combine tempura mix and ¼ cup cold water in another mixing bowl until a thin batter forms. Gently stir in crackers. Batter should be thin enough to easily coat fish. If too thick, add additional cold water, 1 Tbsp. at a time. Test oil by adding a pinch of batter. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.

  • 5

    Fry Tilapia and Finish Dish

    Line a plate with a paper towel. Working in batches add tilapia pieces to batter, coating both sides. Carefully, working in batches, add tilapia pieces to hot oil and cook until golden brown and fish reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side. If using mahi-mahi, follow same instructions. Transfer cooked fish to towel-lined plate and season with ¼ tsp. salt. Plate dish as pictured on front of card, topping tilapia with hot sauce-sour cream mixture and garnishing with whole dill leaves. Bon appétit!

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