Crispy Panko Tilapia with Remoulade and Paprika Asparagus

Transport your taste buds to the Big Easy with this Louisiana-inspired twist on fish and chips. Tender tilapia fillets get a zesty panko coating, then pan-fry to golden perfection. The result is a satisfying crunch that gives way to flaky, moist fish.

Alongside, you’ll find crispy potato wedges seasoned with paprika and a refreshing side salad tossed in Italian dressing. The star of the show is the creamy, tangy remoulade sauce-perfect for dipping every bite. This dish is a complete meal that’s sure to become a weeknight favorite.

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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

6 ounce AsparagusView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView 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

0.5 unit LimeView 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

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

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

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

How do I make the remoulade spicier?

Add a dash of hot sauce, cayenne pepper or finely chopped pickled jalapeños to the sauce.

Can I bake the tilapia instead of frying?

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