Cajun Black Cod with Potato Wedges and Red Cabbage Slaw

Get ready for a taste of the Big Easy with this bold and flavorful black cod recipe. The fish is coated in a seasoned panko crust and pan-fried until golden and crispy, served alongside oven-roasted potato wedges and a refreshing red cabbage slaw. A creamy, spicy remoulade ties it all together for a meal that’s both comforting and exciting.

This dish is perfect for a weeknight dinner that feels special. The combination of textures-crunchy fish, tender potatoes and crisp slaw-makes every bite interesting. Plus, the homemade remoulade adds a zesty kick that elevates the whole plate. Serve it up and let the good times roll!

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

10 ounce Black Cod (Sablefish)View 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 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and 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. Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, 1 packet sour cream, 1 teaspoon vinegar and a pinch of chili to taste. Season with salt and pepper. Set aside.
3. To bowl with carrot, add cabbage, 2 packets sour cream, remaining vinegar, 2 tablespoons scallion greens and 1½ teaspoons sugar. 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. 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 mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). Transfer to a paper-towel-lined plate.
6. Divide potatoes, slaw and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute black cod with tilapia, cod or any firm white fish. Adjust cooking time as needed.

How do I make the remoulade less spicy?

Simply reduce or omit the chopped chili pepper in the remoulade. You can also add a bit more sour cream to mellow the heat.

Can I bake the fish instead of frying?

Yes, you can bake the coated fish on a greased baking sheet at 425°F for about 10-12 minutes, flipping halfway, until golden and cooked through.