Cod Fish & Chips with Cabbage Slaw & Caper Mayo

Cod Fish & Chips

with Cabbage Slaw & Caper Mayo

35 MIN
-$0.05/serving 2 Servings
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These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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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.
    8 green SmartPoints® per serving
    7 blue SmartPoints® per serving
    7 purple SmartPoints® per serving
    To learn more about WW and SmartPoints® visit ww.com

    Hey, Chef! Try these WW pro-tips: Skip adding salt during prep and cooking, and see nutrition info for sodium as packaged. Counting SmartPoints? Choose nonstick cooking spray (0 SmartPoints) instead of olive oil (1 SmartPoint per teaspoon) to coat your pan before heating.
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    Dietary Information

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    600 Calories or Less
    • Nutrition
      PER SERVING
    • Calories
      570 Cals (est.)
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    ingredients
    Cod Fish & Chips with Cabbage Slaw & Caper Mayo
    Title
    • 2 Cod Fillets
    • 6 oz Carrots
    • ¼ cup Tempura Mix
    • ½ lb Red Cabbage
    • 1 head White Or Romanesco Cauliflower
    • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
    • 2 Tbsps Mayonnaise
    • 1 Tbsp Capers
    • 1 Tbsp Sweety Drop Peppers
    • 1 Tbsp Dijon Mustard
    • 1 Tbsp Rice Vinegar
    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. 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 cauliflower
    2 Roast the cauliflower

    Place the cauliflower florets 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. 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

    Prepare the ingredients
    1 Prepare the ingredients

    Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut out and discard the core of the cauliflower; cut into small florets. 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 cauliflower

    Place the cauliflower florets 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. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

    Roast the cauliflower
    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.

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