Cod Fish & Chips

with Cabbage Slaw & Caper Mayo

35 MIN

-$0.05/serving 2 Servings

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Vegetarian

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600 Calories or Less

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Swap the Starch

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

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

600 Calories or Less

Nutrition

PER SERVING
Calories

570 Cals (est.)

View Full Nutrition

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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.