Tilapia Fish and Chips

with roasted potato wedges and tartar sauce

Prep & Cook Time: 40-50 min.

Cook Within: 3 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Eggs, Fish, Wheat

Calories Conscious
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

The country of the Queen and Harry Potter may not be known for their haute cuisine, but they did give the world fish and chips, and that's worth a whole bucket of snails and butter sauces to us. (Sorry, France.) You may have to provide your own newspaper, but we have you covered on the flaky fish breaded in crisp, but light tempura batter and fried to golden delight. We've also got a tangy pickle relish tartar for you, and, yes oven-baked chips kissed by a tinge of classic vinegar. Bring out the old Union Jack and draw yourself a pint; this is a meal to toast cheers to.

In Your Box (serves 2)

  • 1½ tsp. Old Bay Seasoning
  • Info
    ⅓ cup Tempura Mix
  • 6 fl. oz. Canola Oil
  • 2 Russet Potatoes
  • Info
    1½ oz. Mayonnaise
  • 0.634 oz. Pickle Relish
  • ¼ oz. Parsley
  • 1 Lemon
  • Info
    12 oz. Tilapia Fillets
  • 2 fl. oz. White Wine Vinegar

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
    622
  • Carbohydrates
    42g
  • Fat
    34g
  • Protein
    39g
  • Sodium
    1349mg

Recipe Steps

You Will Need

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

Before You Cook

  • 1

    Start the Potatoes

    Cut potatoes into ½" wedges. Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add potatoes to hot pan and cook undisturbed until beginning to brown, 2-3 minutes. Flip potatoes and add vinegar. Cover, and cook until vinegar has evaporated, 2-3 minutes.

  • 2

    Finish the Potatoes

    Transfer potatoes to prepared baking sheet and spread into a single layer. Roast in hot oven until tender and lightly browned, 20-25 minutes. While potatoes roast, prepare remaining ingredients.

  • 3

    Prepare the Ingredients

    Mince parsley, leaves and stems. Halve lemon. Juice half and quarter other half. Combine mayonnaise, relish, 1 tsp. lemon juice, and half the parsley (reserve remaining for garnish) in a mixing bowl. Taste, and add more lemon juice if desired. Set aside. Pat tilapia fillets dry and, on a separate cutting board, cut into 2" pieces. Season with ¼ tsp. salt and pepper.

  • 4

    Make the Batter

    Place a medium non-stick pan over medium-high and add canola oil. Heat oil, 3-5 minutes. Combine tempura mix and ¼ cup very cold water in another mixing bowl. Add additional cold water, 1 Tbsp. at a time, until the consistency of pancake batter. The thinner the batter, the better: A thin batter will ensure fish pieces will be crisp, not greasy. After 3-5 minutes, 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.

  • 5

    Cook Tilapia and Finish Dish

    Dip tilapia pieces in batter, coating evenly. Working in batches, carefully add tilapia pieces to hot oil and cook until golden brown and pieces reach a minimum internal temperature of 145 degrees, 2-3 minutes per side. Transfer cooked pieces to another mixing bowl and add a pinch of salt and Old Bay seasoning. Toss to coat. Plate dish as pictured on front of card, serving sauce on the side for dipping and garnishing potatoes with reserved parsley. Squeeze lemon wedges over (to taste). Bon appétit!

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