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Pub-Style Fish & Chips

Pub-Style Fish & Chips

with Tartar Sauce & Curried Ketchup

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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.

Allergens:EggsMilkWheatFish

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

Total Time35 minutes
Prep Time10 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

12 ounce

Yukon Gold Potatoes

1 unit

Sliced Dill Pickle

2 tablespoon

Mayonnaise

(ContainsEggs)

2 teaspoon

Dijon Mustard

2 tablespoon

Sour Cream

(ContainsMilk)

5 teaspoon

White Wine Vinegar

1 teaspoon

Horseradish Powder

4 tablespoon

Ketchup

1 tablespoon

Curry Powder

82 g

Tempura Mix

(ContainsEggs, Milk, Wheat)

2 tablespoon

Fry Seasoning

11 ounce

Tilapia

(ContainsFish)

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories790 kcal
Fat33 g
Saturated Fat7 g
Carbohydrate83 g
Sugar18 g
Dietary Fiber6 g
Protein37 g
Cholesterol85 mg
Sodium2050 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.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Small Bowl
Large Bowl
Whisk
Paper Towel
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

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.

2

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 extra heat. In a separate small bowl, combine ketchup and ¼ tsp curry powder (½ tsp for 4). (Be sure to measure the curry powder.)

3

In a large bowl, whisk together tempura mix, half the Fry Seasoning, ⅓ cup cold water (⅔ 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.

4

Heat a ⅓-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 a paper-towel-lined plate. Lightly season with salt. Divide fish and chips between plates. Serve with tartar sauce and curried ketchup.