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Fish n’ Chips à la française

with Remoulade and Frisée Salad

Cooking time

0 minutes




0 /serving

Fish n’ chips is a classic dish of English origin usually featuring battered fish fillets and potato fries. Here, our culinary team designed this recipe with a healthy twist. This French-inspired recipe features beautiful fillets of cod, lightly battered and fried to a perfect crisp. A homemade remoulade (a french condiment similar to tartar sauce), roasted potatoes and frisée salad complete this dish to perfection. Serves 2 - Approximately 670 calories per serving.

We will send you:

  • 285g Cod Fillets
  • 1 Garlic Cloves
  • 1 Bunch Parsley
  • 1 Lemon
  • 5 Radishes
  • 1 Bunch Chives
  • 400g Baby Red Potatoes
  • 1 Frisée Lettuce
  • 80g Rice Flour
  • 5g Capers
  • 25g Cornichons
  • 30g Sour Cream

You will need:

Olive Oil
Salt & Pepper
Medium Pan
Sheet Pan
Total Fat
0 g
Saturated Fat
0 g
0 mg
Total Carbs
0 g
0 g
0 g
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Mise en place
• Preheat the oven to 450°F.
• Wash and dry the fresh produce.
• Combine the following in a medium salad bowl: Roughly chop the frisée and cut the radishes into bite-sized wedges. 

• Halve the potatoes. 

• Combine the following in a small bowl: Pick the parsley leaves off the stems; discard the stems. Finely chop the parsley, cornichons, and capers. 
Make a fine paste out of the garlic using a zester. Make two teaspoons of lemon zest. 

• Finely chop the chives. 

• Quarter the lemon and remove the seeds. 

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Roast the potatoes
• Place the potatoes on a sheet pan. Toss with a drizzle of olive oil and season with S&P.
• Place in the oven and roast 12 to 15 minutes, or until browned and tender when pierced with a fork, stirring halfway through.
• Remove from oven and set aside in a warm place.
a picture
Make the remoulade sauce and fish batter
• While the potatoes roast, add the sour cream, juice from half of the lemon wedges and one tablespoon of olive oil (double the olive oil for 4 servings) to the bowl with parsley; season with S&P to taste. Mix thoroughly until combined. 

• In another small bowl, combine all but one tablespoon of the rice flour (save the rest to dust the fish) and half a cup of water (double the water for 4 servings). Whisk until smooth and season with S&P.
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Cook the fish
• Season the fish fillets on both sides with S&P and 
lightly coat with the remaining rice flour, shaking off any excess. 

• Completely coat the seasoned fish with the batter, letting the excess 
drip off. 

• Pour a quarter-inch of oil into a medium pan (nonstick, if you have one), and heat on medium-high until hot. (The oil is ready when the batter sizzles immediately when added to the pan.)
• Add the coated fish and cook 3 to 4 minutes per side, or until golden brown and cooked to 130 degrees. 

• Transfer the cooked fish to a paper towel-lined plate and season immediately with S&P.
a picture
Make the salad and plate your dish
• Add all but a pinch of the chives (reserve the rest for garnish) to the 
medium bowl with the frisée lettuce. 

• Drizzle with the juice of the remaining lemon wedges and olive oil. 

• Season with S&P to taste and toss to coat the salad.
• For plating, divide the fish fillets, roasted potatoes and frisée salad between your dishes. 

• Serve with the remoulade on the side and garnish with the remaining chives. Bon appétit!