Cajun-Spiced Tilapia with Crispy Potato Wedges and Tangy Red Cabbage Slaw

Bring the vibrant flavors of the Big Easy to your kitchen with this crispy, spiced tilapia dish. The fish is coated in a seasoned panko crust and pan-fried until golden, then served alongside oven-roasted potato wedges and a refreshing red cabbage and carrot slaw. A quick homemade remoulade adds a creamy, zesty finish that ties everything together.

This recipe is perfect for a busy weeknight when you want something satisfying without spending hours in the kitchen. The combination of crunchy, tender fish and tangy slaw is sure to become a family favorite.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView 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. Cut the potatoes into ½-inch-thick wedges. Trim and thinly slice the scallions, separating the white and green parts. Finely chop the white parts until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop the chili pepper. Trim, peel and grate the carrot on the large holes of a box grater; place in a medium bowl.
2. Toss the potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise, Dijon mustard, chopped scallion whites, 1 package (2 for 4 servings) of sour cream, 1 teaspoon (2 for 4) of white wine vinegar and a pinch of chili to taste. Season with salt and pepper. Set the remoulade aside.
4. To the bowl with the grated carrot, add the shredded red cabbage, remaining vinegar, 2 tablespoons (4 for 4) of scallion greens, the remaining sour cream and 1½ teaspoons (3 for 4) of sugar. Season with a generous pinch of salt and pepper; toss to combine. Set the slaw aside.
5. Cut the tilapia fillets lengthwise into two pieces each (one larger, one smaller). Pat dry with paper towels. In a shallow dish, combine the Old Bay seasoning, the remaining sour cream and 1 tablespoon (2 for 4) of water. On a plate, mix the panko breadcrumbs with the cornstarch. Dip each fillet into the sour cream mixture, then press into the panko mixture to coat evenly.
6. Heat a ⅓-inch layer of vegetable oil in a large nonstick pan over medium-high heat. When the oil is hot enough that a pinch of panko sizzles, add the tilapia fillets. Cook until the crust is golden and the fish is cooked through, 2-3 minutes per side. (For 4 servings, cook in batches.) Note: smaller pieces cook faster. Transfer to a paper-towel-lined plate.
7. Divide the tilapia, slaw and potato wedges among plates. Drizzle with the remoulade and garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other white fish like cod, haddock or pollock. Adjust cooking time as needed.

Can I make the remoulade ahead of time?

Absolutely! The remoulade can be prepared up to 2 days in advance and stored in the refrigerator.

What can I serve instead of potato wedges?

Feel free to swap the potato wedges for roasted sweet potatoes, rice or a simple green salad.