Crispy Cajun Tilapia Sandwiches with Lime Slaw and Potato Wedges

Get ready for a flavor-packed fish sandwich that rivals any takeout. Mild tilapia fillets are dipped in a Cajun-spiced tempura batter and fried until light and crispy. They’re nestled in toasted baguettes with a zesty lime mayo and crunchy cabbage slaw, with golden potato wedges on the side.

This recipe comes together in about 30 minutes, making it perfect for a quick weeknight dinner that feels special. The combination of spicy, tangy and crunchy textures will have everyone reaching for seconds.

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Ingredients

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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. Preheat oven to 425°F (220°C). Wash and dry produce. Cut potatoes into ½-inch-thick wedges. Zest and halve the lime.
2. Toss potato wedges 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 teaspoon sugar (2 tsp for 4 servings), juice from half the lime, salt and pepper. In a small bowl, combine mayonnaise and lime zest to taste. 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 teaspoon salt until smooth. (For 4 servings, use ⅔ cup water and 1 tsp salt.) If too thick, add more cold water 1 tablespoon at a time until it reaches a pancake-batter consistency. Pat tilapia dry with paper towels; season with salt and pepper. Add tilapia to batter and gently turn to coat evenly.
5. Heat a ¼-inch layer of oil in a large heavy-bottomed pan over medium-high heat. When oil is hot (a drop of batter sizzles), add tilapia in a single layer, shaking off excess batter. Cook until golden brown and cooked through, 2-3 minutes per side. (For 4 servings, fry in batches, adding more oil as needed.) Transfer to a paper-towel-lined plate and season immediately with salt and pepper.
6. While tilapia cooks, halve baguettes lengthwise and toast until golden.
7. Spread cut sides of baguettes with lime mayo. Fill with tilapia and slaw. Serve sandwiches with potato wedges and any remaining lime mayo on the side.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, any mild white fish like cod or haddock works well. Adjust cooking time as needed.

How do I make the slaw ahead of time?

Prepare the slaw up to a day in advance and store it in the refrigerator. Add the lime juice just before serving to keep it crunchy.

Can I bake the fish instead of frying?

For a lighter version, place the battered fish on a greased baking sheet and bake at 425°F for 10-12 minutes, flipping halfway, until golden and cooked through.