Southern Spiced Fish & Tartar Sauce

with Buttermilk Mashed Potatoes & Sweet Pepper Slaw

40 MIN

4 Servings

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From the Test Kitchen

We’re serving our zesty spiced cod with classic sides of mashed potatoes and slaw, elevated by a few simple twists. We’re mashing the potatoes with buttermilk for creamy texture and a hint of tanginess, and giving our slaw bright color and flavor by tossing in crisp sweet peppers and scallions.

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Nutrition

PER SERVING
Calories

530 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Fish Fillets (Cod Or Tilapia)
1 lb Cabbage
4 oz Sweet Peppers
2 Scallions
¼ cup Buttermilk
¼ cup Mayonnaise
2 Tbsps Sweet Pickle Relish
2 Tbsps Rice Vinegar
2 Tbsps Butter
1 Tbsp Sugar
1 Tbsp Southern Spice Blend (Onion Powder, Garlic Powder, Ground Yellow Mustard, Smoked Paprika & Cayenne Pepper)
1¼ lbs Golden Potatoes

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Heat a medium pot of salted water to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Cut out and discard the core of the cabbage; thinly slice the leaves. Cut off and discard the stems of the peppers; remove and discard the cores, then thinly slice lengthwise. Cut off and discard the root ends of the scallions; thinly slice. Combine in a bowl.

2 Cook & mash the potatoes:

Add the diced potatoes to the pot of boiling water; cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and butter. Using a fork, mash to your desired consistency. Season with salt and pepper to taste.

3 Make the slaw:

While the potatoes cook, to the bowl of the prepared cabbage mixture, add the vinegar, sugar, and 1 tablespoon of olive oil. Season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Season with salt and pepper to taste.

4 Cook the fish:

While the slaw marinates, pat the fish dry with paper towels. Season on both sides with salt, pepper, and the spice blend. In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium until hot. Add the seasoned fish; loosely cover the pan with aluminum foil and cook, 5 to 6 minutes per side, or until lightly browned and cooked through. Turn off the heat.

5 Make the tartar sauce & serve your dish:

While the fish cooks, in a bowl, combine the mayonnaise and pickle relish. Season with salt and pepper to taste. Serve the cooked fish with the mashed potatoes, slaw, and tartar sauce on the side. Enjoy!