Cajun-Style Crispy Fried Tilapia with Remoulade, Paprika Potatoes &Amp; Mixed Greens

Bring the bold flavors of Louisiana to your dinner table with this crispy fried tilapia dish. Tender fish fillets are coated in a seasoned panko crust and pan-fried until golden and flaky, then served with a creamy, tangy remoulade sauce that’s perfect for dipping.

On the side, enjoy paprika-spiced potato wedges roasted to crispy perfection and a simple mixed greens salad with tomatoes and Italian dressing. This well-rounded meal is satisfying, flavorful and sure to become a weeknight favorite.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter lime. Cut potatoes into ½-inch-thick wedges. Halve tomato lengthwise; thinly slice crosswise into half-moons.
2. In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream, half the paprika and a squeeze of lime juice to taste. Season with salt and pepper. Set remoulade aside.
3. Toss potatoes on a baking sheet with a drizzle of olive oil, remaining paprika, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
4. Meanwhile, halve tilapia lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, combine fry seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). In a second shallow dish, combine panko, cornstarch and a pinch of salt. Dip each fillet into sour cream mixture, then press into panko mixture until coated on all sides.
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 sizzles when added, add tilapia. Cook until panko is golden and tilapia is cooked through, 2-3 minutes per side. (Smaller pieces cook faster.) Transfer to a paper-towel-lined plate and season with salt. For 4 servings, fry in batches.
6. While tilapia cooks, in a large bowl, combine mixed greens, tomato and Italian dressing; toss to coat.
7. Divide tilapia, potatoes and salad between plates. Garnish tilapia with scallion greens. Serve with remaining lime wedges on the side and remoulade for dipping.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

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

How do I make the remoulade sauce spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the remoulade mixture for extra heat.

Can I bake the tilapia instead of frying?

Yes, you can bake the coated tilapia on a greased baking sheet at 425°F for about 10-12 minutes, flipping halfway, until golden and cooked through.