Pub-Style Fish & Chips
with Tartar Sauce & Curried Ketchup
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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
1 unit
Sliced Dill Pickle
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
2 tablespoon
Sour Cream
(Contains Milk)
5 teaspoon
White Wine Vinegar
1 teaspoon
Horseradish Powder
4 tablespoon
Ketchup
1 tablespoon
Curry Powder
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
2 tablespoon
Fry Seasoning
11 ounce
Tilapia
(Contains Fish)
Not included in your delivery
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
