Cajun Blackened Tilapia with Smoky Potato Wedges and Tangy Cabbage Slaw

Get ready for a flavor-packed dinner that brings the spirit of Louisiana right to your kitchen. This dish features ultra-crunchy blackened tilapia fillets, golden potato wedges seasoned with smoked paprika and a bright cabbage-carrot slaw. Everything comes together with a zesty remoulade sauce that adds a creamy, spicy kick.

Perfect for a weeknight meal that feels special, this recipe is all about bold flavors and satisfying textures. The fish is coated in a seasoned panko crust and pan-fried until crispy, while the slaw offers a cool, tangy contrast. Serve with extra hot sauce if you like it hot!

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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. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon. Trim, peel and grate carrot on the largest holes of a box grater; transfer to a medium bowl. Finely chop chili, removing seeds for less heat.
2. Toss potatoes on a baking sheet with a drizzle of oil, half the paprika, salt and pepper. Roast until golden brown and crispy, 20-25 minutes. 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 to taste. Season with salt and pepper. Set aside (this is the remoulade).
3. To the bowl with carrot, add cabbage, 2 tablespoons scallion greens, 2 packages (about 8 tbsp) sour cream, 1½ tsp sugar and remaining vinegar. Season with a big pinch of salt and pepper; toss to combine. Set aside (this is the slaw).
4. Halve tilapia fillets lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, combine blackening spice, remaining sour cream (about 2 tbsp) and 1 tablespoon water. On a plate, combine panko and cornstarch; season with salt. Dip each fillet into the sour cream mixture, then press into the panko mixture, coating all over.
5. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is hot enough that a pinch of breadcrumbs 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. For 4 servings, fry fish in batches.
6. Divide tilapia, slaw and potatoes between plates. Serve with remoulade on the side. For extra kick, drizzle tilapia with hot sauce. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

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

What can I substitute for blackening spice?

You can make your own by combining paprika, cayenne, garlic powder, onion powder, thyme and oregano.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat fish and potatoes in the oven to maintain crispiness.