• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Finely chop pickle until you have 2 tsp (4 tsp for 4 servings). (Use the rest of the pickle as you like.) • Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.

• Meanwhile, in a small bowl, combine mayonnaise, mustard, sour cream, chopped pickle, 1 tsp vinegar (we sent more), 1/2 tsp sugar, and 1/4 tsp horseradish (we sent more). (For 4 servings, use 2 tsp vinegar, 1 tsp sugar, and 1/2 tsp horseradish.) Season with salt and pepper. TIP: Taste and add more horseradish if you like an extra kick. • In a separate small bowl, combine ketchup and 1/4 tsp curry powder (1/2 tsp for 4). (Be sure to measure the curry powder.)

• In a large bowl, whisk together tempura mix, half the Fry Seasoning, 1⁄3 cup cold water (2⁄3 cup for 4 servings), and 1/2 tsp salt (1 tsp for 4) until smooth. TIP: If needed, add water 1 tsp at a time until mixture reaches a pancake-batter-like consistency. • Pat tilapia* dry with paper towels, then quarter into large pieces. Season all over with remaining Fry Seasoning, salt, and pepper. Add to bowl with batter; gently stir until evenly coated. • Line a plate with paper towels and set aside.

• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is shimmering and hot enough that a drop of batter sizzles when added to the pan, add tilapia and cook, until crust is golden and fish is cooked through, 2-3 minutes per side. (For 4 servings, fry fish in batches and, if necessary, add more oil between batches, waiting for oil to get hot before continuing.) TIP: The smaller pieces will cook faster. • Transfer to the paper-towel-lined plate. Lightly season with salt. • Divide fish and chips between plates. Serve with tartar sauce and curried ketchup.