Meal Kit

Culinary Collection

Pub-Style Yellowtail Fish and Chips

with pickles and Dijon tartar sauce

Prep & Cook Time: 30-40 min.

Difficulty Level: Expert

Spice Level: Not Spicy

Cook Within: 3 days

Contains: Fish (Yellowtail), Milk, Eggs, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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
  • Pescatarian
    Over 30g protein

If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.

In Your Box (serves 2)

  • 2 Russet Potatoes
  • Info
    10 oz. Yellowtail Portions
  • 6 fl. oz. Canola Oil
  • 1 Lemon
  • 3¼ oz. Dill Pickle Slices
  • Info
    2 oz. Light Sour Cream
  • Info
    1.68 oz. Mayonnaise
  • Info
    ⅓ cup Tempura Mix
  • ¼ oz. Dijon Mustard
  • 1 tsp. Potato Spice Seasoning

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
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

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

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

Customize It Instructions

  • If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.

  1. 1

    Roast the Fries

    Cut potatoes into 1/4" fries and pat dry.

    Place fries on prepared baking sheet and toss with 4 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Spread into a single layer.

    Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.

    While fries roast, continue recipe.

  2. 2

    Prepare Ingredients and Make Dijon Tartar Sauce

    Mince half the pickles (remaining are yours to use as you please!).

    Halve lemon lengthwise. Cut one half into wedges and juice the other half.

    Combine minced pickles, 1 tsp. lemon juice, sour cream, mayonnaise, mustard, and a pinch of salt and pepper in a mixing bowl. Set aside.

  3. 3

    Prepare the Yellowtail

    Pat yellowtail dry.

    Place yellowtail on a clean cutting board, skin-side down.

    Cut each filet into four equally-sized pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. Don't worry, skin is edible.

  4. 4

    Heat Oil and Coat Yellowtail

    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, combine tempura mix and 1/4 cup water in another mixing bowl. Stir until a thick batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.

    Add yellowtail pieces to bowl and coat evenly.

  5. 5

    Fry Yellowtail and Finish Dish

    Test oil temperature by adding a pinch of tempura 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 yellowtail to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side, flipping gently.

    Remove from burner. Transfer to towel-lined plate.

    Plate dish as pictured on front of card, squeezing lemon wedges over yellowtail to taste. Serve Dijon tartar sauce on the side for dipping. Bon appétit!

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