Blackened Tilapia with Potato Wedges, Cabbage Slaw &Amp; Spicy Remoulade

Get ready for a flavor-packed dinner that brings the spirit of New Orleans to your kitchen. These blackened tilapia fillets are coated in a bold spice blend and pan-seared until perfectly crispy. Served alongside smoky potato wedges and a refreshing cabbage-carrot slaw, every bite is a balance of heat, crunch and tang.

The star of the show is the quick homemade remoulade-creamy, spicy and bright with vinegar and mustard. Drizzle it over the fish or use it as a dip for the wedges. This meal is satisfying, vibrant and sure to become a weeknight favorite.

Log in to save recipes and build weekly shopping lists.

Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Cut the potatoes into wedges (about 1/2-inch thick). Toss with a drizzle of oil, salt and pepper. Spread in a single layer on the baking sheet. Roast for 20-25 minutes until golden and crispy, flipping halfway.
3. While potatoes roast, prepare the slaw: Peel and grate the carrot. Thinly slice the scallions (white and green parts). In a bowl, combine shredded red cabbage, grated carrot and half the scallions. Add 2 teaspoons white wine vinegar, a pinch of salt and pepper. Toss well and set aside.
4. Make the remoulade: In a small bowl, mix together mayonnaise, sour cream (reserve 2 tablespoons for later), Dijon mustard, hot sauce, remaining white wine vinegar and hot smoked paprika. Stir until smooth. Taste and adjust seasoning.
5. Prepare the tilapia: Pat fillets dry with paper towels. Season both sides with salt, pepper and blackening spice. In a shallow dish, combine panko breadcrumbs and cornstarch. Press each fillet into the mixture to coat evenly.
6. Heat a large non-stick skillet over medium-high heat with a tablespoon of oil. Cook the tilapia for 2-3 minutes per side until golden brown and cooked through (internal temperature 145°F).
7. For the potato wedges: Once roasted, sprinkle with a little salt and the remaining scallions. Serve the tilapia alongside the potato wedges and slaw. Drizzle remoulade over the fish and wedges. Garnish with sliced chili pepper if desired.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any firm white fish like cod, haddock or catfish works well. Adjust cooking time based on thickness.

Is the remoulade very spicy?

The remoulade has a mild kick from hot sauce and paprika. You can adjust the heat by using less hot sauce or a mild paprika.

Can I make this recipe gluten-free?

Absolutely. Use gluten-free panko breadcrumbs and ensure your blackening spice and other ingredients are certified gluten-free.