Bayou-Style Crispy Tilapia
with Remoulade, Paprika Potato Wedges & Mixed Greens
- Wheat
- Fish
- Milk
- Eggs
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.
Ingredients
12 ounce
Potatoes
1 tablespoon
Cornstarch
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
4 tablespoon
Sour Cream
11 ounce
Tilapia
(Contains: Fish)
1 unit
Lemon
1.5 ounce
Italian Dressing
(Contains: Milk)
1 teaspoon
Paprika
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
2 unit
Scallions
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
2 tablespoon (tbsp)
Cooking Oil
1 teaspoon (tsp)
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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.
• 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.
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful tilapia; some found the remoulade sauce delicious and complementary 🍲.
- Ease of prep: Several noted it was quick and easy to make, though a few had trouble with the breading sticking.
- Suggestions: Consider baking or air frying instead of pan-frying for less mess and oil. Add extra seasoning if desired.
- Portions: Fish portions were generous; some wanted more salad or different veggie sides instead of potatoes.
- Leftovers: Several mentioned the fish reheated well, especially when crisped up in an air fryer.
Reviews from our home cooks
The Bayou-Style Crispy Tilapia was by far, our favorite dish we have made so far with HelloFresh! The flavors blended together extremely well & the remoulade sauce surpassed all expectations. My husband & I love cooking together but this meal was particularly fun to make & we will absolutely be ordering it again!
The tilapia and remoulade were outstanding! I'm still having trouble getting my roasted potato wedges to get crispy. We loved the flavor but would like a crunchier potato wedge. The salad was very good, although I substituted my own tomato since the one provided was mushy. We still really enjoyed this dinner.
This damned thing omg! This was so good! I love the Remoulade on the crispy Tilapia. My husband, adult twin boys and I ate this and got so full we went into a food coma! This is one of my favorites 🥰
YUMMY! Paprika seasoned potatoes were a nice change from the usual fry seasoning. And the tomato and field green salad was a nice light refreshing veggie to pair with the fried breaded fish. Plus I love the remoulade sauce on the tilapia.
This is really good and quick. Love the cool crisp greens with the tilapia, and the dipping sauce is amazing...even better the next day!!
LOVED the Remoulade. It paired perfectly with the tilapia. The tilapia was nice and crunchy with the Panko bread crumbs. Didn't really like the salad. Italian dressing doesn't seem to fit with a Cajun-style meal. A vegetable would have been better.
Due to a reading error, I ended up dipping the tilapia into the remoulade, and it was a delicious mistake. Speaks to the talent of the people designing these recipes that you could mess up like that and still have an excellent meal!
We don't generally "fry" foods, but the tilapia came out nice and crispy without being greasy. Loved it!
I loved how crispy and juicy the tilapia turned out. The sauce was amazing! All of the meals were delicious and I felt no bloating or acid upset stomach after eating.
The crispy coating on the fish was great, and we really enjoyed the remoulade sauce. Greens were a great change from rice or potatoes.
