Coconut-Crusted Salmon Sandwiches

Toss potatoes on a baking sheet with a large drizzle of oil, Fry Seasoning, salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, in a medium bowl, combine mayonnaise, Sriracha, and juice from half the lime. Season with a pinch of salt and pepper.

Add coleslaw mix and mango and toss to combine. Set aside.

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 mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (The smaller pieces will cook faster). (For 4 servings, fry fish in batches.) Transfer to a paper-towel-lined plate.

Halve tilapia* lengthwise (each fillet will have a larger piece and a smaller piece). Pat dry with paper towels; season with salt and pepper.

In a shallow dish, combine sour cream and 1 TBSP water (2 TBSP for 4 servings).

On a plate, combine panko, shredded coconut, ½ tsp sugar (1 tsp for 4), and a pinch of salt.

Dip each fillet into sour cream mixture, then press both sides into panko mixture until evenly coated.

Heat a ⅓-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 pan, add coated tilapia. Cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.)

Transfer to a paper-towel-lined plate.