Cajun-Spiced Tilapia with Creamy Remoulade, Asparagus and Red Cabbage Slaw

Get ready for a flavor-packed dinner that brings the spirit of the Big Easy to your table. This dish features ultra-crunchy, spiced tilapia fillets paired with roasted potato wedges, tender asparagus and a vibrant red cabbage slaw. The finishing touch is a zingy, creamy remoulade that ties everything together.

Perfect for a weeknight meal that feels special, this recipe is simple to prepare and uses everyday ingredients. The combination of crispy fish, tangy slaw and spicy sauce will have you coming back for seconds.

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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

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Wash and dry all 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 (2 tablespoons for 4 servings). 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 (2 packets for 4 servings), 1 teaspoon vinegar (2 teaspoons for 4) and a pinch of chili to taste. Season with salt and pepper. Set aside.
3. To the bowl with carrot, add shredded red cabbage, 2 packets sour cream (4 packets for 4 servings), remaining vinegar, 2 tablespoons scallion greens (4 tablespoons for 4) and 1½ teaspoons sugar (3 teaspoons for 4). Season with a big pinch of salt and pepper; toss to combine.
4. Halve tilapia fillets lengthwise. Pat dry with paper towels. In a shallow dish, combine Old Bay Seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). 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 nonstick pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side (smaller pieces cook faster). For 4 servings, fry fish in batches. 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 tilapia with other white fish like cod or haddock. Adjust cooking time as needed.

How do I make the slaw ahead of time?

The slaw can be prepared up to a day in advance. Store it in the refrigerator and toss again before serving.

Can I bake the fish instead of frying?

Yes, you can bake the breaded tilapia at 425°F for about 10-12 minutes, flipping halfway, until golden and cooked through.