Crispy Panko Tilapia with Remoulade and Paprika Potatoes

This Louisiana-inspired dish brings the flavors of the Big Easy to your dinner table. Tender tilapia fillets are coated in a seasoned panko crust and pan-fried until golden and crunchy, while staying flaky inside. Paired with crisp-tender potato wedges roasted with paprika and a refreshing mixed greens salad, every bite is a delight.

The star of the show is the remoulade sauce-a creamy, tangy blend of mayonnaise, Dijon mustard, sour cream and scallions. Drizzle it over the fish, dip your potatoes or use it as a dressing for the salad. It’s so good you might be tempted to lick the bowl!

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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 Green BeansView 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 TBSP (2 TBSP for 4 servings). Quarter lemon. Cut potatoes into ½-inch-thick wedges. Halve tomato lengthwise; thinly 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 TBSP water (2 TBSP for 4 servings). 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, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add tilapia. Cook until panko is golden and tilapia is cooked through, 2-3 minutes per side. (Smaller pieces will cook faster. For 4 servings, fry tilapia in batches.) 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 on the side and remoulade for dipping.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any mild white fish like cod, haddock or pollock works well. Adjust cooking time as needed based on thickness.

How do I store leftovers?

Store leftover tilapia, potatoes and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat tilapia and potatoes in the oven to maintain crispiness.

Can I make the remoulade ahead of time?

Absolutely! The remoulade can be prepared up to 2 days in advance and stored in the refrigerator. Stir before serving.