Crispy Old Bay Tilapia with Spicy Remoulade, Corn, Potato Wedges &Amp; Slaw

This crispy Old Bay tilapia brings the flavors of a coastal seafood shack right to your kitchen. The fish is coated in a seasoned panko crust and pan-fried until golden, then served with a creamy, spicy remoulade for dipping. On the side, sweet corn on the cob, oven-roasted potato wedges and a tangy red cabbage and carrot slaw add color and crunch.

It’s a bold, satisfying meal that’s surprisingly easy to prepare. The combination of textures and flavors-from the crispy fish to the cool slaw-makes every bite exciting. Perfect for a weeknight dinner that feels like a special occasion.

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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

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

1 unit Corn on the CobView 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) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView 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. 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, 1 teaspoon vinegar and a pinch of chili to taste. Season with salt and pepper. Set aside.
3. To bowl with carrot, add cabbage, 2 packets sour cream, remaining vinegar, 2 tablespoons scallion greens and ½ tablespoon sugar. 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. 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, 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. While fish fries, wrap corn in damp paper towels. Microwave until kernels soften and corn is cooked through, 3-4 minutes. Let rest 1 minute, then halve corn crosswise.
6. Divide potatoes, slaw, corn and tilapia between plates. Garnish with any remaining scallion greens. Serve with spicy remoulade.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute tilapia with other mild 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 an airtight container in the refrigerator and toss again before serving.

Can I bake the fish instead of frying?

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