Mahi Mahi Fish ‘n’ Chips
with curried aioli and mango slaw
Prep & Cook Time: 40-50 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat, Soy
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Nick DiGiovanni
In Your Box (serves 2)
- 2 Russet Potatoes
- 12 oz. Mahi-Mahi Fillets
- 9 oz. Shredded Red Cabbage
- 1 Lemon
- 4 oz. Biscuit Mix
- 3 fl. oz. Canola Oil
- 1.76 oz. Mayonnaise
- 1 fl. oz. Apple Cider Vinegar
- 2 Tbsp. Mango Chutney
- ¼ oz. Cilantro
- 1 tsp. Onion Salt
- 1 tsp. Curry Powder
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.
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Nutrition (per serving)
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Calories1270
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Carbohydrates105g
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Net Carbs97g
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Fat77g
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Protein44g
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Sodium2610mg
Recipe Steps
You Will Need
- Pepper
- Cooking Spray
- Olive Oil
- Salt
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 4 Mixing Bowls
- 1 Zester
- 1 Plate
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
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1 Bake the Wedges
Cut potatoes into 1/2" wedges and pat dry.
Place wedges on prepared baking sheet and toss with 1 Tbsp. olive oil, onion salt, and a pinch of pepper.Spread into a single layer and bake in hot oven until lightly browned, 30-35 minutes, tossing halfway through.Carefully remove from oven.While wedges bake, continue recipe. -
2 Prepare Ingredients and Make Curry
Coarsely chop cilantro.
Zest and halve lemon. Cut halves into wedges.In a mixing bowl, combine mayonnaise, half the apple cider vinegar (reserve remaining for slaw), half the curry powder (to taste; add remaining if desired), 1 tsp. lemon zest, and a pinch of salt. Set aside.Pat mahi-mahi dry. Halve any larger pieces to match smaller pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
3 Prepare the Fish
Place 2 Tbsp. biscuit mix (reserve remaining for batter) in another mixing bowl.
Combine remaining biscuit mix and 1/3 cup water in another mixing bowl. Stir until a thick batter forms, like a pancake batter. If too thick, add additional cold water, 1 tsp. at a time, until the consistency is reached.Line a plate with a paper towel.Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 3 minutes.While oil heats, add mahi-mahi to dry biscuit mix and flip until coated. Then transfer to bowl with wet biscuit mix and flip again until coated. -
4 Fry the Fish
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, add mahi-mahi to hot oil. Fry until mahi-mahi is golden-brown all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping gently.Remove from burner. Transfer mahi-mahi to towel-lined plate or rack and season with a pinch of salt. -
5 Make Slaw and Finish Dish
In another mixing bowl, combine chutney, remaining apple cider vinegar, 1 tsp. olive oil, and a pinch of salt and pepper. Add cabbage and half the cilantro (reserve remaining for garnish) and toss to coat.
Plate dish as pictured on front of card, serving with curry aioli and garnishing dish with remaining cilantro. Squeeze lemon wedges over to taste. Bon appétit!
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