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
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.
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
Large Non-Stick Pan
Medium Non-Stick Pan
Before You Cook
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.
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.
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.
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.
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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