Crispy Louisiana Tilapia with Spicy Remoulade and Red Cabbage Slaw

Bring the vibrant flavors of the Big Easy to your kitchen with this Louisiana-inspired tilapia dish. The fish is coated in a seasoned panko crust and pan-fried until golden and crunchy, then served alongside a creamy, tangy red cabbage and carrot slaw. Roasted potato wedges and a zesty remoulade sauce complete the meal, making it a satisfying and colorful plate.

This recipe is all about bold contrasts: the crispy fish, the cool slaw and the spicy, creamy remoulade. It’s a quick and easy way to enjoy a taste of the South without leaving home. Perfect for a weeknight dinner that feels special.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop chili. Trim, peel and grate carrot on the largest holes of a box grater; place in a medium bowl.
2. 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, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 teaspoon vinegar (2 teaspoons for 4) and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
3. To bowl with carrot, add cabbage, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 tablespoons scallion greens (4 tablespoons for 4) and 1½ teaspoons sugar (3 teaspoons for 4). (You’ll use the rest of the sour cream in the next step.) Season with a big pinch of salt and pepper; toss to combine.
4. Halve tilapia fillets lengthwise. (You’ll have a larger piece and a smaller piece.) Pat dry with paper towels. In a shallow dish, combine Old Bay Seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). On a plate, combine panko and cornstarch. Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
5. Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.) Transfer to a paper-towel-lined plate.
6. Divide potatoes, slaw and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other white fish like cod or haddock. Adjust cooking time as needed.

Can I make the slaw ahead of time?

Absolutely! The slaw can be made a few hours in advance and stored in the refrigerator. Toss again before serving.

What can I use instead of Old Bay seasoning?

You can make a substitute by combining paprika, celery salt, black pepper, cayenne and dry mustard. Use about 1 tablespoon of the mix.