Cajun-Style Crispy Tilapia with Remoulade and Roasted Potatoes

Bring the flavors of Louisiana to your table with this crispy tilapia dish. Tender fillets are coated in a seasoned panko crust and pan-fried until golden and flaky. Served with oven-roasted potato wedges, a bright tomato and mixed greens salad and a creamy remoulade sauce with a hint of lime, this meal is a satisfying twist on classic fish and chips.

The remoulade comes together in minutes with mayo, sour cream, Dijon, scallions and paprika. It’s the perfect dip for every bite. Whether you’re cooking for a busy weeknight or a casual dinner, this recipe delivers big flavor with simple steps.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.5 unit LimeView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter lime. Cut potatoes into ½-inch-thick wedges. Halve tomato lengthwise; thinly slice crosswise into half-moons.
2. In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream, half the paprika and a squeeze of lime juice to taste. Season with salt and pepper. Set remoulade aside.
3. Toss potatoes on a baking sheet with a drizzle of olive oil, remaining paprika, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
4. Meanwhile, halve tilapia 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 fry seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). In a second shallow dish, combine panko, cornstarch and a pinch of salt. Dip each fillet into sour cream mixture, then press into panko mixture until coated on all sides.
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 panko sizzles when added, add tilapia. Cook until panko is golden and tilapia is cooked through, 2-3 minutes per side. Smaller pieces will cook faster. For 4 servings, fry in batches. Transfer to a paper-towel-lined plate and season with salt.
6. While tilapia cooks, in a large bowl, combine mixed greens, tomato and Italian dressing; toss to coat.
7. Divide tilapia, potatoes and salad between plates. Garnish tilapia with scallion greens. Serve with remaining lime wedges and remoulade for dipping.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, cod or catfish work well as substitutes. Adjust cooking time as needed.

How do I make the remoulade spicier?

Add a pinch of cayenne pepper or a dash of hot sauce to the remoulade mixture.

Can I bake the tilapia instead of frying?

Yes, place coated fillets on a greased baking sheet and bake at 425°F for about 12-15 minutes, flipping halfway.