Cod Fish & Chips with Cabbage Slaw & Caper Mayo

Cod Fish & Chips

with Cabbage Slaw & Caper Mayo

35 MIN
2 Servings
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    From the Test Kitchen

    Our spin on fish and chips (a British classic) features crispy, tempura-battered cod and tender roasted potatoes served with an irresistible mix of capers, mayo, and dijon for dipping.
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    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    ingredients
    Cod Fish & Chips with Cabbage Slaw & Caper Mayo
    Title
    • 2 Cod Fillets
    • ¾ lb Golden Or Red Potatoes
    • 6 oz Carrots
    • ½ lb Red Cabbage
    • 2 Tbsps Mayonnaise
    • ¼ cup Tempura Mix
    • 1 Tbsp Capers
    • 1 Tbsp Rice Vinegar
    • 1 Tbsp Sweety Drop Peppers
    • 1 Tbsp Dijon Mustard
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    time-saving
    tips & techniques
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the sliced cabbage and grated carrots. Roughly chop the capers; place in a separate bowl. Add the mayonnaise and mustard. Stir to combine. Taste, then season with salt and pepper if desired. 

    Roast the potatoes
    2 Roast the potatoes

    Place the potato wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Make the slaw
    3 Make the slaw

    Meanwhile, to the bowl of prepared cabbage and carrots, add the peppers, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    Make the batter & coat the fish
    4 Make the batter & coat the fish

    Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In a large bowl, whisk together the tempura mix, spice blend, and 1/4 cup of cold water. Working in batches, add the prepared fish to the batter; gently turn to coat.

    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, add the coated fish (letting any excess batter drip off before adding). Cook 2 to 3 minutes per side, or until browned and cooked through.* Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked fish with the roasted potatoes, slaw, and caper mayo on the side. Enjoy!

    *An instant-read thermometer should register 145°F.

    Tips from Home Chefs

    About Blue Apron

    Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Cut out and discard the core of the cabbage; thinly slice the leaves. Peel the carrots and grate on the large side of a box grater. In a large bowl, combine the sliced cabbage and grated carrots. Roughly chop the capers; place in a separate bowl. Add the mayonnaise and mustard. Stir to combine. Taste, then season with salt and pepper if desired. 

    2 Roast the potatoes

    Place the potato wedges on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper. Toss to coat and arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the potatoes
    Make the slaw
    3 Make the slaw

    Meanwhile, to the bowl of prepared cabbage and carrots, add the peppers, vinegar, and 1 tablespoon of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

    4 Make the batter & coat the fish

    Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board and cut each fillet into 2 equal-sized pieces. Season with salt and pepper on both sides. In a large bowl, whisk together the tempura mix, spice blend, and 1/4 cup of cold water. Working in batches, add the prepared fish to the batter; gently turn to coat.

    Make the batter & coat the fish
    Cook the fish & serve your dish
    5 Cook the fish & serve your dish

    In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a drop of batter sizzles immediately when added, add the coated fish (letting any excess batter drip off before adding). Cook 2 to 3 minutes per side, or until browned and cooked through.* Transfer to a paper towel-lined plate and immediately season with salt. Serve the cooked fish with the roasted potatoes, slaw, and caper mayo on the side. Enjoy!

    *An instant-read thermometer should register 145°F.