Crispy Spiced Tilapia with Potato Wedges and Red Cabbage Slaw

Get ready for a flavor-packed dinner that brings the spirit of New Orleans to your kitchen. This dish features ultra-crunchy, seasoned tilapia fillets paired with crispy roasted potato wedges and a vibrant red cabbage and carrot slaw. The star of the show is the zesty remoulade sauce-creamy, tangy and with a hint of heat.

Perfect for a weeknight meal, this recipe comes together in under an hour. The fish is coated in a seasoned panko crust and pan-fried to golden perfection, while the slaw adds a refreshing crunch. Serve everything with a generous drizzle of remoulade for a truly satisfying dinner.

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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. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon (2 tablespoons for 4 servings). Finely chop chili pepper. Trim, peel and grate carrot on the largest holes of a box grater; place in a medium bowl.
2. Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, mustard, scallion whites, 1 package sour cream (2 packages for 4 servings), 1 teaspoon vinegar (2 teaspoons for 4) and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
3. To the bowl with carrot, add cabbage, remaining vinegar, 2 tablespoons scallion greens (4 tablespoons for 4 servings), 2 packages sour cream (4 packages for 4) and 1½ teaspoons sugar (3 teaspoons for 4). (You’ll use the rest of the sour cream in the next step.) Season with a big pinch of salt and pepper; toss to combine.
4. Halve tilapia fillets lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels. In a shallow dish, combine OLD BAY® Seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). On a plate, combine panko and cornstarch. Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
5. Heat a ⅓-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. Tip: The smaller pieces will cook faster. Transfer to a paper-towel-lined plate. (For 4 servings, fry fish in batches.)
6. Divide tilapia, slaw and potatoes between plates. Serve with remoulade. 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 or haddock. Adjust cooking time as needed.

Can I make the remoulade ahead of time?

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

What can I use instead of Old Bay seasoning?

You can use a mix of paprika, celery salt, black pepper and cayenne pepper as a substitute.