Cajun-Style Crispy Tilapia with Remoulade, Roasted Paprika Potatoes &Amp; Fresh Salad

Bring the flavors of Louisiana to your dinner table with this crispy tilapia dish. Tender fish fillets are coated in a seasoned panko crust and pan-fried until golden and flaky. Paired with oven-roasted potato wedges dusted with paprika and a refreshing side salad, this meal is both satisfying and vibrant.

The star of the show is the quick homemade remoulade-a creamy, tangy sauce made with mayonnaise, mustard and scallions. Drizzle it over the fish, dip your potatoes or use it as a dressing for the salad. Every bite is a little taste of the Big Easy.

Log in to save recipes and build weekly shopping lists.

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

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView 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

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

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Finely chop scallion whites until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter the lemon. 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 lemon juice to taste. Season with salt and pepper. Set remoulade aside.
3. On a baking sheet, toss potato wedges with a drizzle of olive oil, remaining paprika, salt and pepper. Spread in a single layer and roast on top rack until golden brown and crispy, 20-25 minutes.
4. Meanwhile, halve 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, 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 the sour cream mixture, then press into the panko mixture until fully coated on all sides.
5. Heat a ⅓-inch layer of cooking oil in a large nonstick pan over medium-high heat. When oil is hot (a pinch of panko sizzles immediately), add tilapia fillets. Cook until panko is golden and fish is cooked through, 2-3 minutes per side. Smaller pieces may cook faster. For 4 servings, fry in batches. Transfer to a paper-towel-lined plate and season with salt.
6. While tilapia cooks, in a large bowl, combine mixed greens, sliced tomato and Italian dressing. Toss to coat.
7. Divide tilapia, roasted potatoes and salad among plates. Garnish tilapia with scallion greens. Serve with remaining lemon wedges and remoulade sauce for dipping.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

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

What can I substitute for Fry Seasoning?

A mix of garlic powder, onion powder, paprika, salt and pepper works as a substitute.

How do I reheat leftovers?

Reheat fish and potatoes in a 350°F oven for 5-7 minutes to restore crispiness. Avoid microwaving.