Blackened Tilapia with Smoky Potato Wedges and Tangy Cabbage Slaw

Get ready for a flavor-packed dinner that transports you straight to the French Quarter! This dish features ultra-crunchy blackened tilapia fillets, perfectly seasoned and pan-fried until golden. Served alongside crispy, smoky potato wedges and a refreshing cabbage-carrot slaw, every bite is a celebration.

The star of the show is the zesty remoulade-a creamy, spicy sauce that ties everything together. Whether you’re craving a weeknight adventure or impressing guests, this recipe delivers big, bold taste without the fuss.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView 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 Regal Springs TilapiaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Blackening SpiceView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView 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 to get 1 tablespoon. Trim, peel and grate carrot on the large holes of a box grater; place in a medium bowl. Finely chop chili pepper.
2. Toss potato wedges on a baking sheet with a drizzle of oil, half the paprika, salt and pepper. Roast until golden and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise, mustard, 1 package (about 4 tbsp) sour cream, scallion whites, remaining paprika, 1 tsp vinegar and a pinch of chili. Season with salt and pepper. Set remoulade aside.
4. To the bowl with carrot, add shredded cabbage, 2 tbsp scallion greens, remaining sour cream (about 4 tbsp), 1½ tsp sugar and remaining vinegar (about 4 tsp). Season with salt and pepper; toss to combine. Set slaw aside.
5. Halve tilapia fillets lengthwise (you’ll have one larger and one smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, mix blackening spice, remaining sour cream (about 2 tbsp) and 1 tbsp water. On a plate, combine panko and cornstarch; season with salt. Dip each fillet into the 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. When oil is hot (a pinch of panko sizzles), add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (smaller pieces cook faster). Transfer to a paper-towel-lined plate and season with salt.
7. Divide tilapia, slaw and potato wedges among plates. Serve with remoulade on the side. Drizzle with hot sauce if desired and garnish with remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or halibut works well. Adjust cooking time as needed.

How do I make the remoulade less spicy?

Reduce or omit the chili pepper and hot sauce. You can also add extra sour cream to mellow the heat.

Can I bake the tilapia instead of frying?

Yes, place breaded fillets on a greased baking sheet and bake at 425°F for 10-12 minutes, flipping halfway.