Crispy Louisiana Tilapia with Potato Wedges and Remoulade

Get ready for a taste of the Big Easy with this Southern-inspired tilapia dish. Crispy, spiced fish fillets are paired with golden potato wedges and a crunchy red cabbage slaw, all finished with a zesty remoulade that brings the heat and creaminess.

This recipe is perfect for a weeknight dinner that feels like a celebration. The combination of textures and bold flavors will transport you straight to New Orleans-no plane ticket required!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Chili PepperView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit OLD BAY® SeasoningView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat the oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Cut the potatoes into ½-inch-thick wedges. Trim the scallions, separating the white and green parts. Finely chop the white parts until you have 1 tablespoon (2 tablespoons for 4 servings). Thinly slice the green parts for garnish. Finely chop the chili pepper. Peel and grate the carrot on the large holes of a box grater, then place in a medium bowl.
2. On a baking sheet, toss the potato wedges with a drizzle of oil, salt and pepper. Roast on the top rack until golden and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine the mayonnaise, Dijon mustard, chopped scallion whites, 1 packet of sour cream (2 packets for 4 servings), 1 teaspoon of white wine vinegar (2 teaspoons for 4) and a pinch of chopped chili to taste. Season with salt and pepper. Set the remoulade aside.
4. To the bowl with the grated carrot, add the shredded red cabbage, the remaining sour cream (2 packets for 4 servings), the remaining white wine vinegar, 2 tablespoons of scallion greens (4 tablespoons for 4) and 1½ teaspoons of sugar (3 teaspoons for 4). Season with a generous pinch of salt and pepper, then toss to combine. Set the slaw aside.
5. Cut the tilapia fillets lengthwise into two pieces each (one larger, one smaller). Pat dry with paper towels. In a shallow dish, mix the Old Bay seasoning, the remaining sour cream and 1 tablespoon of water (2 tablespoons for 4 servings). On a plate, combine the panko breadcrumbs and cornstarch. Dip each fillet into the sour cream mixture, then press into the panko mixture, coating all sides.
6. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. When the oil is hot (a pinch of panko sizzles on contact), add the tilapia fillets. Cook until the crust is golden and the fish is cooked through, 2-3 minutes per side (smaller pieces cook faster). For 4 servings, fry in batches. Transfer to a paper-towel-lined plate.
7. Divide the potato wedges, slaw and tilapia among plates. Drizzle with the spicy remoulade and garnish with remaining scallion greens. Ensure tilapia reaches an internal temperature of 145°F (63°C) before serving.

Recipe Tips

FAQ

Can I use a different type of fish?

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

How do I make the remoulade less spicy?

Simply reduce or omit the chopped chili pepper in the remoulade mixture.

Can I bake the fish instead of frying?

Yes, you can bake the breaded tilapia at 425°F (220°C) for about 10-12 minutes, flipping halfway, until golden and cooked through.