Crispy Spiced Tilapia with Remoulade and Cabbage Slaw

Get ready for a flavor-packed dinner that brings the spirit of the Bayou to your table. This crispy tilapia features a bold Old Bay seasoning crust, pan-fried to golden perfection. It’s paired with a refreshing red cabbage and carrot slaw, crunchy roasted potato wedges and a creamy remoulade with a kick of chili.

The combination of textures and zesty flavors makes this dish a satisfying weeknight meal that comes together in under an hour. Serve it up and watch everyone go back for seconds!

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Ingredients

6 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 tablespoon CornstarchView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView 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

4 ounce Red Cabbage and Carrot MixView 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

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat to 425°F. Wash and dry all 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 (2 tablespoons for 4 servings). Finely chop chili pepper.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until golden and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, Dijon mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 teaspoon white wine vinegar (2 teaspoons for 4) and a pinch of chopped chili to taste. Season with salt and pepper. Set remoulade aside.
3. In a medium bowl, combine shredded red cabbage, cabbage and carrot mix, two packets sour cream (four packets for 4 servings), remaining white wine vinegar, 2 tablespoons scallion greens (4 tablespoons for 4) and 1½ teaspoons sugar (3 teaspoons for 4). Season with a big pinch of salt and pepper; toss to combine. Set slaw aside.
4. Halve tilapia fillets lengthwise (you’ll have a larger and a smaller piece). Pat dry with paper towels. In a shallow dish, combine Old Bay Seasoning, remaining sour cream and 1 tablespoon water (2 tablespoons for 4 servings). On a plate, combine panko breadcrumbs and cornstarch. Dip each fillet into the sour cream mixture, then press into the panko mixture, coating all over.
5. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. When 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). For 4 servings, fry fish in batches. Transfer to a paper-towel-lined plate.
6. Divide roasted 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, you can substitute tilapia with other mild white fish like cod or haddock. Adjust cooking time as needed.

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 this recipe gluten-free?

Yes, use gluten-free panko breadcrumbs and ensure your cornstarch is gluten-free. The rest of the ingredients are naturally gluten-free.