Pub-Style Fish & Chips
with Tartar Sauce & Curried Ketchup
- Fish
- Eggs
- Milk
- Wheat
Is there anything better than a good ol’ pub-style plate of fish and chips? We think not. Our chefs take the classic duo up a notch: Tilapia is shallow-fried in a light tempura batter, then served with potato wedges on the side. Plus, you’ll make not one but two special homemade sauces: your very own tangy tartar sauce and curried ketchup. Now all you need is a pint of beer to wash down all the pub-tastic flavors.
Ingredients
12 ounce
Potatoes
1 unit
Sliced Dill Pickle
2 tablespoon
Fry Seasoning
2 tablespoon
Sour Cream
11 ounce
Tilapia
(Contains: Fish)
5 teaspoon
White Wine Vinegar
1 tablespoon
Curry Powder
2 unit
Ketchup
2 tablespoon
Mayonnaise
(Contains: Eggs)
82 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
2 teaspoon
Dijon Mustard
1 teaspoon
Horseradish Powder
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Finely chop pickle until you have 2 tsp (4 tsp for 4 servings). (Use the rest of the pickle as you like.) • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
• Meanwhile, in a small bowl, combine mayonnaise, mustard, sour cream, chopped pickle, 1 tsp vinegar (we sent more), ½ tsp sugar, and ¼ tsp horseradish (we sent more). (For 4 servings, use 2 tsp vinegar, 1 tsp sugar, and ½ tsp horseradish.) Season with salt and pepper. TIP: Taste and add more horseradish if you like an extra kick. • In a separate small bowl, combine ketchup and ¼ tsp curry powder (½ tsp for 4). (Be sure to measure the curry powder.)
• In a large bowl, whisk together tempura mix, half the Fry Seasoning, 1⁄3 cup cold water (2⁄3 cup for 4 servings), and ½ tsp salt (1 tsp for 4) until smooth. TIP: If needed, add water 1 tsp at a time until mixture reaches a pancake-batter-like consistency. • Pat tilapia* dry with paper towels, then quarter into large pieces. Season all over with remaining Fry Seasoning, salt, and pepper. Add to bowl with batter; gently stir until evenly coated. • Line a plate with paper towels and set aside.
• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add tilapia and cook, until crust is golden and fish is cooked through, 2-3 minutes per side. (For 4 servings, fry fish in batches and, if necessary, add more oil between batches, waiting for oil to get hot before continuing.) TIP: The smaller pieces will cook faster. • Transfer to the paper-towel-lined plate. Lightly season with salt. • Divide fish and chips between plates. Serve with tartar sauce and curried ketchup.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful fish and homemade sauces, though some found tilapia too fishy 🐟.
- Ease of prep: While some found it simple, others felt it was messy and time-consuming to fry the fish.
- Suggestions: Consider using cod instead of tilapia; add a veggie side like coleslaw for a more complete meal.
- Portions: Generous fish portions satisfied most, with some having enough for leftovers.
- Sauces: The homemade tartar sauce was a hit, but opinions on the curried ketchup were mixed.
Reviews from our home cooks
The flavor of the fish and chips is great, the fish was tender and juicy, and the portions were generous. I made a few revisions to the recipes though. I added truffle powder from a previous Hello Fresh meal to the potatoes, about halfway through the cooking time. It added a nice flavor dimension. I used Yukon gold potatoes with garnet yams (mixed), without seasoning the yams (only olive oil). The result was a nice combination of sweet and savory. The tartar sauce was really good, better than any tartar sauce that I have made from scratch before. Also, I enjoyed the curry-flavored ketchup. To give more freshness, I would add some fresh dill to the tartar sauce.
First time I have made fish and chips from scratch, I would classify this as one of my all time favorites. I had my doubts on the tartar sauce recipe, but followed it and this will be my go to tartar sauce recipe.
Nice portion of fish. Easy to pan fry. The tartar sauce was SO GOOD! The curried ketchup was a nice touch too.
Never had pub style fish and chips before, do not really care for fish, but this was by far my favorite meal that we've ever gotten from Hello Fresh! The fish was so crunchy and delicious. Love this meal
I forgot to quarter the fish, but it still turned out delicious and fluffy with a tasty fried crust. The tartar sauce has a spicy blend of horseradish & pickle in it. The curry ketchup is a great sauce for the chips. Add some malt vinegar for that UK pub taste. Great recipe, I would do it again.
First time frying fish. It was very tasty but would like it a little less greasy, not sure how to do this. Used the remaining batter to make onion rings, dipped in panko bread crumbs-very good. Did not care for the curry powder in the ketchup. The tarter sauce was good but I think it could be better. I will work on that next time. Overall a very satisfying meal.
Seriously the best fish and chips I've had at home. Perfect batter, tasty fish, fries had great fresh flavor. And that curried ketchup? Amazing!
LOVED THIS! Not usually a fan of tartar sauce, but liked this recipe. For authentic Fish & Chips, you should include some Malt Vinegar.
So good to have fish and chips. The batter was perfect. The tartar sauce delicious and I love the spin on the ketchup.
Tasty! First time I've ever made Fish & Chips by myself. Easy and turned out great. I really liked making the tartar and cocktail sauces to go with it.
