Meal Kit
Culinary Collection
Pub-Style Yellowtail Fish and Chips
with pickles and Dijon tartar sauce
Prep & Cook Time: 30-40 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Yellowtail), Milk, Eggs, Wheat
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PescatarianOver 30g protein
Chef
Jimmy Shay
If you’re in the mood for fine dining, but don’t feel like leaving the house, our Culinary Collection meals are perfect for you. Our chefs have created upscale meals to make dinner time extra special, even if you’re eating in pjs. Enjoy a collection of premium steaks, seafood, burgers, and so much more.
In Your Box (serves 2)
- 2 Russet Potatoes
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10 oz. Yellowtail Portions
- 6 fl. oz. Canola Oil
- 1 Lemon
- 3¼ oz. Dill Pickle Slices
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2 oz. Light Sour Cream
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1.68 oz. Mayonnaise
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⅓ cup Tempura Mix
- ¼ oz. Dijon Mustard
- 1 tsp. Potato Spice Seasoning
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) QPGyvLOE
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Calories960
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Carbohydrates60g
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Net Carbs57g
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Fat63g
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Protein35g
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Sodium1790mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- Cooking Spray
- 1 Baking Sheet
- 2 Mixing Bowls
- 1 Large Non-Stick Pan
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
Customize It Instructions
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If using antibiotic free chicken breasts, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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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 4 tsp. olive oil, potato spice seasoning, and a pinch of pepper. Spread into a single layer.Roast in hot oven until lightly browned, 25-30 minutes, tossing once halfway through.While fries roast, continue recipe. -
2 Prepare Ingredients and Make Dijon Tartar Sauce
Mince half the pickles (remaining are yours to use as you please!).
Halve lemon lengthwise. Cut one half into wedges and juice the other half.Combine minced pickles, 1 tsp. lemon juice, sour cream, mayonnaise, mustard, and a pinch of salt and pepper in a mixing bowl. Set aside. -
3 Prepare the Yellowtail
Pat yellowtail dry.
Place yellowtail on a clean cutting board, skin-side down.Cut each filet into four equally-sized pieces. Season all over with 1/4 tsp. salt and a pinch of pepper. Don't worry, skin is edible. -
4 Heat Oil and Coat Yellowtail
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, combine tempura mix and 1/4 cup water in another mixing bowl. Stir until a thick batter forms, like a pancake batter. If too thick, add additional water, 1 Tbsp. at a time, until desired consistency is reached.Add yellowtail pieces to bowl and coat evenly. -
5 Fry Yellowtail 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 yellowtail to hot oil and fry until fish is golden all over and reaches a minimum internal temperature of 145 degrees, 3-4 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 yellowtail to taste. Serve Dijon tartar sauce on the side for dipping. Bon appétit!
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