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.
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Yukon Gold Potatoes
• 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.