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Southern Spiced Fish & Tartar Sauce

with Buttermilk Mashed Potatoes & Sweet Pepper Slaw

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 530 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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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Southern Spiced Fish & Tartar Sauce with Buttermilk Mashed Potatoes & Sweet Pepper Slaw
Title
tried-and-true
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tips & techniques
step-by-step
instructions
Prepare the ingredients:
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. 

Cook & mash the potatoes:
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. 

Make the slaw:
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. 

Cook the fish:
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. 

Make the tartar sauce & serve your dish:
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! 

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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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Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
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. 

Cook & mash the potatoes:
Make the slaw:
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. 

Cook the fish:
Make the tartar sauce & serve your dish:
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!