Crispy Cajun Tilapia with Remoulade and Paprika Potato Wedges

Bring the bold flavors of Louisiana to your kitchen with this crispy tilapia dish. Tender fish fillets are coated in a seasoned panko crust and pan-fried until golden and crunchy, while potato wedges roast with paprika for a smoky kick. A creamy, tangy remoulade sauce ties everything together and a simple side salad adds freshness.

This recipe is perfect for a weeknight dinner that feels special. The remoulade, made with mayo, sour cream, Dijon mustard and scallions, comes together in minutes. Serve everything hot, with lemon wedges for squeezing over the fish.

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Ingredients

12 ounce PotatoesView 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

4 tablespoon Sour CreamView 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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Cut potatoes into ½-inch wedges. Toss with 1 tablespoon cooking oil, paprika and a pinch of salt and pepper. Arrange on a baking sheet in a single layer. Roast until golden and tender, about 20-25 minutes, flipping halfway.
2. While potatoes roast, prepare remoulade: In a small bowl, combine mayonnaise, sour cream, Dijon mustard and half of the chopped scallions (reserve some for garnish). Stir in a squeeze of lemon juice (from the lemon half). Season with salt and pepper to taste. Set aside.
3. Pat tilapia fillets dry with paper towels. Season both sides with salt and pepper. In a shallow dish, mix cornstarch with fry seasoning. In another dish, place panko breadcrumbs. Dredge each fillet first in the cornstarch mixture, then in panko, pressing gently to adhere.
4. Heat remaining 1 tablespoon cooking oil in a large nonstick skillet over medium-high heat. Add fish and cook until golden brown and crispy, about 3-4 minutes per side, until fish flakes easily with a fork. Transfer to a plate.
5. In a large bowl, toss mixed greens with Italian dressing. Slice tomato into wedges. Serve salad alongside the fish and potatoes.
6. Plate the crispy tilapia, potato wedges and salad. Drizzle remoulade over the fish or serve on the side. Garnish with remaining scallions and lemon wedges.

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.

How do I reheat leftovers?

Reheat the fish in a 350°F oven for about 5-7 minutes to restore crispiness. Potato wedges can be reheated in the oven or air fryer.

Can I make this gluten-free?

Use gluten-free panko breadcrumbs and ensure your fry seasoning and other ingredients are gluten-free.