Crispy Panko Tilapia with Remoulade, Roasted Paprika Potatoes &Amp; Fresh Salad

This Louisiana-inspired dish brings the bold flavors of the Big Easy to your kitchen. Tender tilapia fillets are coated in a seasoned panko crust and fried until golden and crunchy, then served with a creamy, tangy remoulade sauce that’s perfect for dipping.

Alongside, you’ll find crispy roasted potato wedges seasoned with paprika and a refreshing side salad of mixed greens, tomatoes and Italian dressing. It’s a complete meal that’s as satisfying as it is delicious-no fryer required.

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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

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust a rack to the top position. Wash and dry all produce. Trim and thinly slice scallions, separating white and green parts. Finely chop enough white parts to get 1 tablespoon (2 tablespoons for 4 servings). Quarter the lime. Cut potatoes into ½-inch-thick wedges. Halve the tomato lengthwise, then slice crosswise into half-moons.
2. In a small bowl, combine mayonnaise, Dijon 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 aside.
3. On a baking sheet, toss potato wedges with a drizzle of olive oil, the remaining paprika, salt and pepper. Roast on the top rack until golden and crispy, 20-25 minutes.
4. Meanwhile, halve the tilapia fillets lengthwise (you’ll have one larger and one smaller piece per serving). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, combine fry seasoning, the remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). In another shallow dish, combine panko, cornstarch and a pinch of salt. Dip each fillet into the sour cream mixture, then press into the panko mixture until fully coated.
5. Heat a ⅓-inch layer of cooking oil in a large nonstick pan over medium-high heat. When the oil is hot enough that a pinch of panko sizzles on contact, add the tilapia. Cook until the panko is golden brown and the fish is cooked through, 2-3 minutes per side (smaller pieces may cook faster). Transfer to a paper-towel-lined plate and season with salt. If cooking for 4, fry in batches.
6. While the fish cooks, in a large bowl, combine mixed greens, sliced tomato and Italian dressing. Toss to coat.
7. Divide the tilapia, roasted potatoes and salad among plates. Garnish the tilapia with scallion greens. Serve with remaining lime wedges and the remoulade sauce for dipping.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I make the remoulade sauce spicier?

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

Can I bake the fish instead of frying?

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