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
Like the Queen, those wizard books, and red double-decker buses, fish and chips are an English staple and tradition. But unlike a few other English culinary staples and traditions, fish and chips are yummy and delicious. (Let’s not discuss steak and kidney pie.) Here, we’ve added a slight American twist to tradition, with feisty chipotle ranch dressing up the slaw. But same classic crunch to the fish, same fries, even tartar sauce for dipping. Rule Britannia!
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, pat dry and cut into 2” pieces. Follow same instructions as tilapia in Steps 2 and 3, coating in tempura batter and flipping occasionally until mahi-mahi reaches minimum internal temperature, 5-7 minutes.
If using chicken breasts, pat dry and cut into 1” strips. Follow same instructions as tilapia in Steps 2 and 3, coating in tempura batter and flipping occasionally until chicken reaches minimum internal temperature, 5-8 minutes.
Bake the Fries
Cut potatoes into ¼"-thick fries. Pat dry.
Place fries on prepared baking sheet and toss with 2 tsp. olive oil, seasoning blend, and a pinch of pepper.
Spread into a single layer and bake in hot oven until crispy and browned, 25-30 minutes.
While fries bake, prepare tilapia.
Heat Oil and Coat Tilapia
Pat tilapia dry and cut into 2" pieces.
Place a medium non-stick pan over medium heat and add canola oil. Let heat, 5 minutes.
While canola oil heats, combine tempura mix and ¼ cup water in a mixing bowl until a thick batter forms. Add tilapia and gently stir until coated completely.
Cook the Tilapia
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 if necessary, lay tilapia in hot oil and cook until crispy, golden brown, and tilapia reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.
Transfer cooked tilapia to towel-lined plate.
Make Slaw and Tartar Sauce
Halve lemon lengthwise. Cut one half into wedges and juice the other half.
Combine slaw mix and dressing (to taste) in another mixing bowl.
In another mixing bowl, combine 1 tsp. lemon juice and tartar sauce.
Finish the Dish
Plate dish as pictured on front of card, topping slaw with crispy onions and serving tartar sauce on side for dipping. Squeeze lemon wedges over tilapia to taste. Bon appétit!
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