Crispy Cajun Tilapia with Potato Wedges and Remoulade

Get ready for a flavor-packed dinner that brings the spirit of New Orleans to your kitchen. These tilapia fillets are coated in a seasoned panko crust and fried until golden and crunchy. Served alongside crispy potato wedges and a tangy red cabbage slaw, every bite is a delight.

The star of the show is the spicy remoulade-a creamy, zesty sauce that ties everything together. With just a handful of ingredients and simple steps, this dish is perfect for a weeknight meal that feels special.

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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

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

22 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Wash and dry 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, one packet sour cream (two 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 bowl with carrot, add cabbage, two packets sour cream (four 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, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, 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.
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, any firm white fish like cod or haddock works well. Adjust cooking time as needed.

How do I make the remoulade less spicy?

Simply reduce or omit the chopped chili. The sauce will still be flavorful.

Can I bake the fish instead of frying?

Yes, arrange breaded fillets on a greased baking sheet and bake at 425°F for 10-12 minutes, flipping halfway.