Bayou-Style Crispy Tilapia
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Bayou-Style Crispy Tilapia

Bayou-Style Crispy Tilapia

with Remoulade, Paprika Potato Wedges & Mixed Greens

Take your taste buds on a vacation to the Big Easy with this Louisiana-style spin on fish and chips. Tender tilapia fillets are topped with a zesty panko coating, then fried until crunchy and golden on the outside and flaky inside. They’re paired with crisp-tender potato wedges, plus a refreshing side salad. Of course, we didn’t forget one of our favorite Cajun culinary creations: remoulade. You’ll want to drizzle the iconically creamy, tangy sauce over every bite—and if you lick the bowl afterwards, we won’t judge.


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


2 teaspoon

Dijon Mustard

1 teaspoon


1 tablespoon

Fry Seasoning

1 tablespoon


2 ounce

Mixed Greens

2 unit


2 tablespoon


(Contains Eggs, Soy)

4 tablespoon

Sour Cream

(Contains Milk)

11 ounce


(Contains Fish)

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 unit

Roma Tomato

1.5 ounce

Italian Dressing

(Contains Milk)

Not included in your delivery



1 teaspoon

Olive Oil

Vegetable Oil


Nutrition Values

/ per serving
Calories780 kcal
Fat43 g
Saturated Fat10 g
Carbohydrate65 g
Sugar9 g
Dietary Fiber9 g
Protein37 g
Cholesterol95 mg
Sodium570 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Small Bowl
Baking Sheet
Paper Towel
Large Pan
Large Bowl


Prep & Make Remoulade

• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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. • In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream (you’ll use the rest later), half the paprika (you’ll use the rest in the next step), and a squeeze of lemon juice to taste. Season with salt and pepper.

Roast Potatoes

• 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.

Coat Fish

• Meanwhile, halve tilapia fillets* 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). • On a plate, combine panko and cornstarch; season with salt. • Dip each fillet into sour cream mixture, then press into panko mixture to evenly coat.

Fry Fish

• Heat a 1/3-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 coated tilapia. (For 4 servings, fry tilapia in batches.) • Cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces of tilapia will cook faster.) Transfer to a paper-towel-lined plate and season with salt.

Make Salad

• While tilapia cooks, halve tomato lengthwise; thinly slice crosswise into half-moons. Toss in a large bowl with mixed greens and Italian dressing.


• Divide tilapia, salad, and potatoes between plates. Sprinkle with scallion greens. Serve with remoulade and remaining lemon wedges on the side.

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