Cajun-Style Crispy Tilapia with Remoulade and Paprika Potato Wedges

Bring the bold flavors of Louisiana to your kitchen with this crispy tilapia recipe. Tender fish fillets are coated in a zesty panko crust and fried until golden, then served alongside smoky paprika potato wedges and a fresh mixed greens salad. The star of the show is the creamy, tangy remoulade sauce-perfect for drizzling over every bite.

This dish is all about texture and contrast: crunchy fish, crisp-tender potatoes and a bright, peppery salad. It comes together in about 35 minutes, making it an ideal weeknight meal that feels special. Serve with lemon wedges for an extra pop of citrus.

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Ingredients

12 ounce Yukon Gold PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Vegetable OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Finely chop scallion whites until you have 1 tablespoon (2 tablespoons for 4 servings). Quarter the lemon. Cut potatoes into ½-inch-thick wedges.
2. In a small bowl, combine mayonnaise, Dijon mustard, chopped scallion whites, half the sour cream, half the paprika and a squeeze of lemon juice to taste. Season with salt and pepper. Set aside.
3. Toss potato wedges 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 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 Fry Seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). On a plate, combine panko and cornstarch; season with salt. Dip each fillet into the sour cream mixture, then press into the panko mixture to coat evenly.
5. Heat a ⅓-inch layer of vegetable oil in a large nonstick pan over medium-high heat. When oil is hot (a pinch of panko sizzles), add tilapia. For 4 servings, fry in batches. 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.
6. While tilapia cooks, halve the Roma tomato lengthwise and thinly slice crosswise into half-moons. Toss in a large bowl with mixed greens and Italian dressing.
7. Divide tilapia, salad and potatoes among plates. Sprinkle with scallion greens. Serve with remoulade and remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other white fish like cod, haddock or pollock. Adjust cooking time as needed.

How do I make the remoulade spicier?

Add a pinch of cayenne pepper, hot sauce or extra paprika to the remoulade mixture.

Can I bake the tilapia instead of frying?

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