Crispy Louisiana-Style Tilapia with Potato Wedges and Remoulade

Bring the vibrant flavors of the Big Easy to your dinner table with this Louisiana-style tilapia recipe. Crispy, spiced fish fillets are paired with golden potato wedges, a tangy red cabbage slaw and a zesty remoulade sauce. It’s a complete meal that’s both satisfying and full of Southern charm.

This dish features a crunchy panko coating seasoned with Old Bay, served alongside oven-baked potato wedges and a refreshing slaw. The homemade remoulade adds a creamy, spicy kick that ties everything together. Perfect for a weeknight dinner that feels like a celebration.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut potatoes into wedges. Toss with 2 tbsp cooking oil, salt and pepper. Spread on one side of the baking sheet. Bake for 20 minutes.
3. Meanwhile, shred carrot if not pre-shredded. Thinly slice scallions. Finely chop chili pepper (remove seeds for less heat).
4. In a small bowl, combine mayonnaise, sour cream, Dijon mustard, white wine vinegar and half of the chopped chili pepper. Set remoulade aside.
5. In a shallow dish, mix panko breadcrumbs, cornstarch and Old Bay seasoning. Pat tilapia fillets dry, then coat each fillet in the panko mixture, pressing gently to adhere.
6. After potatoes have baked 20 minutes, push them to one side. Place coated tilapia on the other side of the baking sheet. Drizzle or spray with a little oil. Bake for 10-12 minutes, until fish is cooked through and golden.
7. While fish bakes, prepare slaw: In a bowl, combine shredded red cabbage, shredded carrot, remaining chili pepper, scallions, sugar and a pinch of salt. Add a splash of white wine vinegar if desired.
8. Serve tilapia and potato wedges with slaw on the side. Drizzle remoulade over fish or serve as a dipping sauce.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, you can substitute tilapia with other mild white fish like cod or haddock.

How do I make the remoulade less spicy?

Reduce or omit the chili pepper in the remoulade. You can also use less Old Bay seasoning on the fish.

Can I prepare the slaw ahead of time?

Yes, the slaw can be made a few hours in advance. Keep it refrigerated and toss again before serving.