Crispy Louisiana-Style Tilapia with Potato Wedges and Spicy Remoulade

Get ready for a flavor-packed dinner that brings the spirit of New Orleans to your kitchen. This recipe features ultra-crunchy, spice-crusted tilapia fillets served alongside crispy potato wedges and a tangy red cabbage and carrot slaw. The star of the show is the zesty remoulade-a creamy, spicy sauce that ties everything together.

With a golden panko coating and a kick of Old Bay seasoning, the fish is pan-fried to perfection. The slaw adds a refreshing crunch, while the potato wedges are oven-roasted until crispy. It’s a complete meal that’s both satisfying and full of Southern charm.

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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 Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry 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. Finely chop chili. 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.
3. Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, 1 package sour cream, 1 teaspoon vinegar and a pinch of chili to taste. Season with salt and pepper. Set aside (this is the remoulade).
4. To the bowl with carrot, add cabbage, remaining vinegar, 2 tablespoons scallion greens, 2 packages sour cream and 1½ teaspoons sugar. Season with a big pinch of salt and pepper; toss to combine (this is the slaw).
5. Halve tilapia fillets lengthwise. Pat dry with paper towels. In a shallow dish, combine Old Bay Seasoning, remaining sour cream and 1 tablespoon water. On a plate, combine panko and cornstarch. Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
6. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is hot, add tilapia; cook until crust is golden and fish is cooked through, 2-3 minutes per side. Transfer to a paper-towel-lined plate.
7. Divide tilapia, slaw and potato wedges 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 mild white fish like cod or haddock. Adjust cooking time as needed.

How do I make the remoulade spicier?

Add more chopped chili pepper or a dash of hot sauce to the remoulade mixture.

Can I bake the fish instead of frying?

Yes, you can bake the coated fillets at 425°F for 10-12 minutes, flipping halfway, until golden and cooked through.