Cajun-Spiced Tilapia with Potato Wedges and Red Cabbage Slaw

Get ready to transport your taste buds to the French Quarter with this vibrant Louisiana-inspired dish. Crispy, seasoned tilapia fillets are paired with smoky potato wedges and a refreshing red cabbage slaw, all brought together with a zesty remoulade sauce.

This recipe is perfect for a weeknight dinner that feels special. The combination of crunchy panko-crusted fish, tender potatoes and tangy slaw creates a symphony of flavors and textures. A drizzle of homemade remoulade adds the perfect finishing touch.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

8 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

1 teaspoon Hot Smoked PaprikaView 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 teaspoon Hot SauceView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
2. Cut potatoes into 1/2-inch thick wedges. Toss with a drizzle of oil, half the Old Bay seasoning and salt. Spread on one side of the baking sheet. Bake for 20 minutes.
3. Meanwhile, shred the carrot (if not pre-shredded). In a bowl, combine shredded red cabbage, carrot, white wine vinegar and a pinch of salt. Set aside.
4. In a shallow dish, mix panko breadcrumbs, cornstarch, remaining Old Bay seasoning and hot smoked paprika. Pat tilapia fillets dry, then coat each fillet in the panko mixture, pressing gently to adhere.
5. After potatoes have baked 20 minutes, push them to one side. Place the coated tilapia on the other side of the baking sheet. Drizzle or spray fish with oil. Bake for 10-12 minutes, until fish is cooked through and golden.
6. While fish bakes, make the remoulade: In a small bowl, combine mayonnaise, sour cream, Dijon mustard, hot sauce and finely chopped chili pepper (seeds removed if desired). Stir well.
7. Slice scallions thinly. To serve, plate potato wedges and slaw. Top with tilapia fillets, drizzle with remoulade and garnish with scallions. Serve with extra hot sauce if desired.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, any mild white fish like cod or haddock works well.

How do I make the slaw ahead of time?

Prepare the slaw up to a day in advance and store it in the refrigerator. Add the vinegar dressing just before serving to keep it crunchy.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free panko breadcrumbs and ensure all other ingredients are certified gluten-free.