Crispy Spiced Tilapia with Potato Wedges and Red Cabbage Slaw

Bring the vibrant flavors of the Big Easy to your kitchen with this Louisiana-inspired tilapia dish. Crispy, spiced fillets are paired with golden roasted potato wedges and a crunchy red cabbage and carrot slaw. A creamy, spicy remoulade ties it all together for a meal that’s as fun as it is delicious.

This recipe is perfect for a weeknight dinner that feels special. The tilapia gets a crunchy coating from panko and cornstarch, seasoned with Old Bay for that signature kick. The slaw is bright and tangy, while the potatoes are simply roasted until crispy. Serve it all with a drizzle of remoulade for a true taste of the South.

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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

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) SaltView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with rack in top position. 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, one 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, two packets sour cream, remaining vinegar, 2 tablespoons scallion greens and 1½ teaspoons 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 nonstick pan over medium-high heat. Once oil is hot (a pinch of panko sizzles), 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.
6. Divide potatoes, slaw and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, any firm white fish like cod or haddock works well. Adjust cooking time as needed.

How do I make the remoulade less spicy?

Simply reduce or omit the chopped chili in the remoulade. You can also add a little extra sour cream to mellow the heat.

Can I bake the fish instead of frying?

Yes, you can bake the coated fillets at 425°F for about 10-12 minutes, flipping halfway, until golden and cooked through.