Crispy Cod & Potato Wedges with Homemade Tartar Sauce

Crispy Cod & Potato Wedges

with Homemade Tartar Sauce

30 MIN
7 SmartPoints®
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
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.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

Our take on fish and chips (a British classic) features crispy spiced cod fillets and tender roasted potatoes served with a unique spin on tartar sauce thanks to tangy Greek yogurt mixed with capers, pickles, and punchy garlic. It’s all complete with a simple duo of roasted brussels sprouts and red peppers brightened with a hint of apple cider vinegar.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

See Plans

Dietary Information

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

Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    440 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
Crispy Cod & Potato Wedges with Homemade Tartar Sauce
Title
time-saving
tips & techniques
Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan, skin side down. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Roast the seasoned potatoes 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the prepared brussels sprouts to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 12 to 14 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

Prepare the remaining ingredients & make the tartar sauce:
2 Prepare the remaining ingredients & make the tartar sauce:

Meanwhile, roughly chop the peppers. Roughly chop the capers. Finely chop the pickles. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped capers and pickles, a pinch of the spice blend, and as much of the garlic paste as you’d like. Season with salt and pepper.

Coat the fish:
3 Coat the fish:

Place the potato flakes and remaining spice blend on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper and beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned potato flakes (pressing to adhere).

Cook the fish:
4 Cook the fish:

In a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Turn off the heat.

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

Finish the brussels sprouts & serve your dish:
5 Finish the brussels sprouts & serve your dish:

Transfer the roasted brussels sprouts to a large bowl; add the chopped peppers and vinegar. Stir to combine. Serve the cooked fish with the finished brussels sproutsroasted potatoes, and tartar sauce. Enjoy!

Tips from Home Chefs

Prepare & roast the vegetables:
1 Prepare & roast the vegetables:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Arrange in an even layer on one side of the sheet pan, skin side down. Cut off and discard the stem ends of the brussels sprouts; halve lengthwise. Place in a bowl. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper. Toss to coat. Roast the seasoned potatoes 10 minutes. Leaving the oven on, remove from the oven. Carefully transfer the prepared brussels sprouts to the other side of the sheet pan and arrange in an even layer. Return to the oven and roast 12 to 14 minutes, or until the vegetables are browned and tender when pierced with a fork. Remove from the oven.

2 Prepare the remaining ingredients & make the tartar sauce:

Meanwhile, roughly chop the peppers. Roughly chop the capers. Finely chop the pickles. Peel 1 clove of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). In a bowl, combine the yogurt, chopped capers and pickles, a pinch of the spice blend, and as much of the garlic paste as you’d like. Season with salt and pepper.

Prepare the remaining ingredients & make the tartar sauce:
Coat the fish:
3 Coat the fish:

Place the potato flakes and remaining spice blend on two separate large plates; season each with salt and pepper. Crack the egg into a bowl; season with salt and pepper and beat until smooth. Pat the fish dry with paper towels; season with salt and pepper on both sides. Working one piece at a time, thoroughly coat the seasoned fish in the seasoned spice blend (shaking off any excess), then in the beaten egg (letting the excess drip off), then in the seasoned potato flakes (pressing to adhere).

4 Cook the fish:

In a medium pan (nonstick, if you have one), heat 1 1/2 teaspoons of olive oil on medium-high until hot. Add the coated fish. Cook 2 to 3 minutes per side, or until browned and cooked through.* Turn off the heat.

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

Cook the fish:
Finish the brussels sprouts & serve your dish:
5 Finish the brussels sprouts & serve your dish:

Transfer the roasted brussels sprouts to a large bowl; add the chopped peppers and vinegar. Stir to combine. Serve the cooked fish with the finished brussels sproutsroasted potatoes, and tartar sauce. Enjoy!

Browse Steps
1 of 5