Crispy Spiced Tilapia with Creamy Remoulade and Crunchy Slaw

Bring the vibrant flavors of the South to your dinner table with this crispy spiced tilapia dish. Coated in a seasoned panko crust and pan-fried to golden perfection, each fillet is served alongside a refreshing red cabbage and carrot slaw, roasted potato wedges and a creamy remoulade with a kick of chili.

This meal is all about texture and balance-crunchy fish, crisp slaw, tender potatoes and a zesty sauce that ties it all together. Perfect for a weeknight dinner that feels like a special occasion.

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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

6 ounce AsparagusView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the 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 the chili pepper.
2. Toss potato wedges on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until golden brown and crispy, 20-25 minutes.
3. Meanwhile, in a small bowl, combine mayonnaise, Dijon mustard, chopped scallion whites, 1 packet sour cream (2 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 the remoulade aside.
4. In a medium bowl, combine shredded red cabbage, red cabbage and carrot mix, remaining sour cream, 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 the slaw aside.
5. Halve the tilapia fillets lengthwise (you’ll have one larger and one smaller piece per serving). 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.
6. Heat a ⅓-inch layer of oil in a large nonstick pan over medium-high heat. Once the oil is hot (a pinch of panko sizzles), add the tilapia and cook until the crust is golden and the fish is cooked through, 2-3 minutes per side (smaller pieces cook faster). For 4 servings, fry in batches. Transfer to a paper-towel-lined plate.
7. Divide the potato wedges, slaw and tilapia among plates. Serve with the spicy remoulade. Garnish with any remaining scallion greens.

Recipe Tips

FAQ

Can I use a different fish instead of tilapia?

Yes, you can substitute tilapia with other mild white fish like cod or haddock. Adjust cooking time as needed.

How do I make the remoulade less spicy?

Simply reduce or omit the chopped chili pepper. You can also use a milder chili or a pinch of paprika for color without heat.

Can I bake the fish instead of frying?

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