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 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. Complemented by creamy ranch slaw to cut that buffalo heat, and crisped potato rounds, you’ll be more than satiated.
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 12 or 24 oz. mahi-mahi, follow same instructions as tilapia in Steps 3 and 5, cooking in batches if necessary until mahi-mahi reaches minimum internal temperature, 3-5 minutes per side.
If using shrimp, pat dry. Follow same instructions as tilapia in Step 5, cooking until shrimp reach minimum internal temperature, 2-3 minutes per side.
Make the Slaw
Reserve dill top for garnish. Stem and coarsely chop remaining dill.
In a mixing bowl, combine matchstick carrots, ⅓ the sour cream (reserve remaining for sauce), seasoning blend, chopped dill, and 1 tsp. olive oil. Set aside.
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 (some overlap is OK) and bake in hot oven until browned, 18-22 minutes, flipping once halfway through.
While potatoes bake, prepare remaining ingredients.
Prepare Ingredients and Make Spicy Cream
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.
Heat Oil and Make Batter
Place a medium non-stick pan over medium heat and add canola oil. 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.
Fry Tilapia and Finish Dish
Line a plate with a paper towel.
Working in batches, dip tilapia pieces in batter, coating both sides. Carefully add tilapia pieces to hot oil and cook until golden brown and tilapia reaches a minimum internal temperature of 145 degrees, 3-5 minutes per side.
Transfer cooked tilapia to towel-lined plate. Repeat with remaining tilapia. Season cooked tilapia with a pinch of salt.
Plate dish as pictured on front of card, topping tilapia with spicy cream and garnishing with whole dill leaves. Bon appétit!
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