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Fish and Chips

Fish and Chips

with Tilapia, Dill Pickle Tartar Sauce, and Zucchini

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Fish and chips is as quintessentially British as tea time, Union Jacks, and monarchy. But that doesn’t mean it’s too far out there for Yankee taste buds. With tilapia strips fried in a crisp, golden batter and thick potato wedges roasted until they’re toasty and brown, our version is really just a hearty seafood dinner. But to make sure it’s got a bit of variety, we’re adding tender roasted zucchini and a DIY tartar sauce.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


1 unit

Dill Pickle

1 unit


1 tablespoon

Fry Seasoning

11 ounce



½ cup



1 teaspoon

Baking Powder

2 tablespoon


2 tablespoon

Sour Cream


2 tablespoon



Not included in your delivery

8 teaspoon

Vegetable Oil

Kosher Salt


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2929 kJ
Calories700 kcal
Fat37 g
Saturated Fat7 g
Carbohydrate69 g
Sugar7 g
Dietary Fiber9 g
Protein38 g
Cholesterol95 mg
Sodium1030 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Paper Towel
Small Bowl
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Cut potatoes into ¼-inch-thick wedges. Cut lemon into wedges. Cut pickle lengthwise into quarters; finely chop one quarter. Halve zucchini crosswise, then cut each half lengthwise into eight wedges.


Toss potatoes on a baking sheet with half the fry seasoning, a drizzle of oil, salt, and pepper. Roast in oven until tender and crisped, about 20 minutes, tossing halfway through.


Cut tilapia lengthwise into 1-inchwide strips (you’ll have about 6). Season all over with salt and pepper. Whisk flour, baking powder, remaining fry seasoning, cornstarch, and ¾ cup water in a medium bowl. Season with salt and pepper. Add tilapia to bowl, one piece at a time, tossing to coat in batter.


Heat a thin layer of oil in a large pan over medium-high heat (we used 2 TBSP). Once oil is hot, remove tilapia from bowl, letting excess batter drip off, and add to pan. Cook until deeply golden and crisp, about 5 minutes per side. Transfer to a paper-towel-lined plate and immediately season with salt and pepper. TIP: Work in batches, taking care not to overcrowd the pan.


While fish cooks, combine chopped pickle, sour cream, and mayonnaise in a small bowl. Stir in a squeeze or two of lemon (to taste). Season with salt and pepper. Once potatoes are done roasting, remove from baking sheet and set aside, covered, to keep warm. Heat broiler to high or increase oven temperature to 500 degrees.


Toss zucchini on same baking sheet with a drizzle of oil, salt, and pepper. Broil (or bake) until tender and browned, about 10 minutes. Divide between plates, along with tilapia, potatoes, and pickle quarters (split one in half, unless they’re too good to share). Serve with tartar sauce for dipping and lemon wedges for squeezing over.