Cajun-Style Crispy Tilapia with Remoulade and Paprika Potato Wedges

Get ready to transport your taste buds to the heart of Louisiana with this crispy tilapia dish. Tender fish fillets are coated in a seasoned panko crust and fried until golden and crunchy, while the inside stays flaky and moist. Paired with paprika-spiced potato wedges and a refreshing side salad, this meal is a true Southern-inspired feast.

The star of the show is the homemade remoulade-a creamy, tangy sauce with a hint of lemon and Dijon mustard. Drizzle it over the fish, potatoes or salad for an extra burst of flavor. Whether you’re a seafood lover or just looking for a new weeknight favorite, this recipe is sure to become a staple.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Trim and thinly slice the scallions, separating the white parts from the green tops. Finely chop enough white parts to get 1 tablespoon (2 tablespoons for 4 servings). Quarter the lemon. Cut the potatoes into ½-inch-thick wedges.
2. In a small bowl, combine the mayonnaise, Dijon mustard, chopped scallion whites, half of the sour cream, half of the paprika and a squeeze of lemon juice to taste. Season with salt and pepper. Set the remoulade aside.
3. On a baking sheet, toss the potato wedges with a drizzle of olive oil, the remaining paprika, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes.
4. While the potatoes roast, prepare the tilapia. 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 the fry seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). On a plate, mix the panko breadcrumbs with cornstarch and season with salt. Dip each fillet into the sour cream mixture, then press into the panko mixture to coat evenly.
5. Heat about 1/3 inch of vegetable oil in a large nonstick skillet over medium-high heat. When the oil is hot (a pinch of panko sizzles immediately), add the tilapia fillets. Cook until the crust is golden and the fish is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate and season with salt. For 4 servings, fry in batches. Note: smaller pieces cook faster.
6. While the fish cooks, halve the Roma tomato lengthwise, then thinly slice crosswise into half-moons. In a large bowl, toss the tomato slices with the mixed greens and Italian dressing.
7. Divide the tilapia, salad and potato wedges among plates. Sprinkle with the sliced scallion greens. Serve with the remoulade and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod, haddock or pollock will work well in this recipe.

What can I substitute for fry seasoning?

You can use a blend of paprika, garlic powder, onion powder, cayenne and dried herbs like thyme or oregano.

How do I store leftovers?

Store the components separately in airtight containers in the refrigerator. The fish and potatoes are best reheated in the oven or air fryer to maintain crispiness.