Crispy Panko Tilapia with Remoulade and Paprika Roasted Broccoli Salad

This crispy panko-crusted tilapia is a quick and satisfying weeknight dinner that brings big flavor to the table. The fish is coated in a seasoned panko mixture and pan-fried until golden and flaky, then served with a creamy, tangy remoulade sauce made with sour cream, mayonnaise, Dijon mustard and fresh scallions.

Alongside, you’ll find paprika-roasted potato wedges and a bright mixed greens salad with tomatoes and Italian dressing. Every element comes together in about 35 minutes, making it an ideal meal for busy evenings when you crave something crunchy, fresh and delicious.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1.5 ounce Italian DressingView ingredient guideLike ingredientDislike ingredient

1 teaspoon PaprikaView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive 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. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 tablespoon. Quarter lemon. Cut potatoes into ½-inch-thick wedges. Halve tomato lengthwise, then slice crosswise into half-moons.
2. In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream, half the paprika and a squeeze of lemon juice to taste. Season with salt and pepper. Set remoulade aside.
3. Toss potatoes on a baking sheet with a drizzle of olive oil, remaining paprika, salt and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes.
4. Meanwhile, halve tilapia lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish, combine fry seasoning, remaining sour cream and 1 tablespoon water. In a second shallow dish, combine panko, cornstarch and a pinch of salt. Dip each fillet into sour cream mixture, then press into panko mixture until coated on all sides.
5. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once oil is hot (a pinch of panko sizzles), add tilapia. Cook until panko is golden and fish is cooked through, 2-3 minutes per side. Smaller pieces cook faster. Transfer to a paper-towel-lined plate and season with salt.
6. While tilapia cooks, in a large bowl, combine mixed greens, tomato and Italian dressing; toss to coat.
7. Divide tilapia, potatoes and salad between plates. Garnish tilapia with scallion greens. Serve with remaining lemon wedges and remoulade for dipping.

Recipe Tips

FAQ

Can I use another type of fish?

Yes, any mild white fish like cod or haddock works well in this recipe.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in a skillet to maintain crispiness.

Can I make the remoulade ahead of time?

Absolutely! The remoulade can be made up to 2 days in advance and stored in the fridge.