Family Meal Kit
Premium
Pub-Style Mahi-Mahi and Chips
with Dijon tartar sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Mahi Mahi), Milk, Eggs, Wheat
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PescatarianOver 30g protein
Chef
Jimmy Shay
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 4)
- 4 Russet Potatoes
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24 oz. Mahi-Mahi Fillets
- 6 fl. oz. Canola Oil
- 1 Lemon
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4 oz. Light Sour Cream
- 3¼ oz. Dill Pickle Slices
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⅔ cups Tempura Mix
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1.68 oz. Mayonnaise
- 2 tsp. Potato Spice Seasoning
- ¼ oz. Dijon Mustard
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.
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Nutrition (per serving) N3DEJwPj
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Calories900
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Carbohydrates57g
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Net Carbs53g
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Fat58g
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Protein39g
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Sodium1480mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Roast the Fries
Cut potatoes into 1/4" fries and pat dry.
Place fries on prepared baking sheet and toss with 1 Tbsp. olive oil, potato spice seasoning, and a pinch of pepper. Spread into a single layer.Roast in hot oven until lightly browned, 30-35 minutes, tossing once halfway through.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Dijon Tartar Sauce
Mince pickles.
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Combine minced pickles, 2 tsp. lemon juice, sour cream, mayonnaise, mustard, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside. -
3 Prepare the Tempura Batter and Mahi-Mahi
Combine tempura mix and 1/2 cup water in another mixing bowl. Stir until a thick batter forms, like a pancake batter. If too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.
Pat mahi-mahi dry and cut into 2" pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. -
4 Heat Oil and Coat Mahi-Mahi
Line a plate with a paper towel.
Place a large non-stick pan over medium-high heat and add canola oil. Let heat, 3 minutes.While oil heats, add mahi-mahi to bowl with tempura batter and toss gently to coat evenly all over. -
5 Fry Mahi-Mahi and Finish Dish
Test oil temperature by adding a pinch of tempura 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.
Working in batches if necessary, add mahi-mahi to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side, flipping gently.Remove from burner. Transfer to towel-lined plate.Plate dish as pictured on front of card, squeezing lemon wedges over mahi-mahi to taste. Serve Dijon tartar sauce on the side for dipping. Bon appétit!
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