Crispy Cajun Tilapia Sandwiches with Lime Slaw and Potato Wedges

These crispy tilapia sandwiches bring the taste of a seafood shack right to your kitchen. Mild, flaky tilapia fillets are dipped in a light tempura batter seasoned with Cajun spices, then fried until golden and crunchy. They’re tucked into toasted baguettes with a zesty lime mayo and a crunchy cabbage slaw.

On the side, enjoy oven-roasted potato wedges tossed with the same Cajun spice blend. This meal comes together in about 30 minutes, making it perfect for a quick weeknight dinner that feels special.

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Ingredients

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Cajun Spice BlendView ingredient guideLike ingredientDislike ingredient

6 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

4 ounce Coleslaw MixView ingredient guideLike ingredientDislike ingredient

2 unit Demi-BaguetteView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Zest and halve lime.
2. Toss potatoes on a foil-lined baking sheet with a large drizzle of oil, half the Cajun Spice Blend, salt and pepper. Roast on top rack until browned and tender, 20-25 minutes.
3. Meanwhile, in a medium bowl, combine coleslaw mix, 1 tsp sugar, juice from half the lime, salt and pepper. In a small bowl, combine mayonnaise and as much lime zest as you like. Refrigerate slaw and lime mayo until ready to use.
4. In a large bowl, whisk together tempura batter mix, remaining Cajun Spice Blend, ½ cup cold water and ½ tsp salt until smooth. If mixture is too thick, add more cold water 1 tablespoon at a time until it reaches a pancake-batter-like consistency. Pat tilapia dry with paper towels. Season all over with salt and pepper. Add tilapia to bowl with batter; gently turn until evenly coated.
5. Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added, add tilapia in a single layer (shake off excess batter). Cook until golden brown and cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6. While tilapia cooks, halve baguettes lengthwise and toast until golden.
7. Spread cut sides of baguette halves with as much lime mayo as you like; fill with tilapia and slaw. Divide sandwiches between plates; serve with potato wedges and any remaining lime mayo on the side for dipping.

Recipe Tips

FAQ

Can I use a different fish?

Yes, any mild white fish like cod or pollock works well.

Can I make this gluten-free?

Use a gluten-free tempura batter mix and ensure your baguettes are gluten-free.

How do I reheat leftovers?

Reheat fish in a 350°F oven for 5-7 minutes to keep it crispy. Microwave slaw and mayo separately.