Crispy Louisiana Tilapia with Potato Wedges, Red Cabbage Slaw &Amp; Spicy Remoulade

Get ready for a taste of New Orleans with this crispy, spiced tilapia dish. Paired with golden potato wedges, a crunchy red cabbage slaw and a creamy remoulade sauce, every bite is packed with bold flavors.

This recipe is perfect for a quick yet impressive dinner. The tilapia fillets are coated in a seasoned panko crust and baked until golden, while the slaw adds a refreshing tang. The remoulade brings it all together with a spicy kick.

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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

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

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

4 ounce Shredded Red CabbageView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView 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

2 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C). Cut potatoes into wedges. Toss with 2 tbsp cooking oil, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes until golden and crispy.
2. Meanwhile, make the slaw: In a bowl, combine shredded red cabbage, grated carrot (from 3 oz carrot) and sliced scallions. In a small bowl, whisk together 4 tbsp sour cream, 2 tsp white wine vinegar, 1 tsp sugar and salt. Pour over cabbage mixture and toss. Set aside.
3. Prepare the remoulade: In another bowl, mix remaining 4 tbsp sour cream, 2 tbsp mayonnaise, 2 tsp Dijon mustard, 2 tsp white wine vinegar, 1 tsp sugar and finely chopped chili pepper (seed if desired). Season with salt and pepper. Set aside.
4. Set up breading station: In a shallow dish, combine panko breadcrumbs, cornstarch and Old Bay seasoning. Pat tilapia fillets dry and season with salt. Dredge each fillet in the panko mixture, pressing gently to adhere.
5. Heat 1 tsp oil in a non-stick skillet over medium-high heat. Cook tilapia for 2-3 minutes per side until golden and cooked through. Alternatively, bake on a greased baking sheet at 425°F for 10-12 minutes.
6. Serve tilapia with potato wedges and slaw. Drizzle remoulade over fish or serve on the side.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

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

How do I make the slaw ahead of time?

You can prepare the slaw up to a day in advance, but add the dressing just before serving to keep it crunchy.

Can I bake the fish instead of frying?

Absolutely. Bake at 425°F for 10-12 minutes, flipping halfway, until golden and cooked through.