Crispy Garlic-Herb Tilapia Sandwiches
with a Lemony Salad & Roasted Potato Wedges
For this homemade, better-than-drive-thru fried fish sandwich, mild, flaky tilapia fillets are brushed with sour cream and coated with panko breadcrumbs, then fried until golden and light-as-air crispy. They’re tucked into toasted baguettes along with a swipe of smoky garlic herb sauce and crunchy, lemony salad. Crispy potato wedges and a side salad make this meal the catch of the day.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Tomato
1 unit
Lemon
11 ounce
Tilapia
(Contains: Fish)
1 teaspoon
Paprika
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 unit
Demi-Baguette
(Contains: Soy, Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 ounce
Smoky Garlic Herb Sauce
(Contains: Eggs)
1 unit
Baby Lettuce
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Trim and discard root end from lettuce; roughly chop leaves. Halve tomato lengthwise; thinly slice crosswise into half-moons. Quarter lemon. • Spread out panko on a plate; season with salt and pepper.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• While potatoes roast, pat tilapia dry with paper towels; season generously all over with paprika, salt, and pepper. • Brush tilapia with sour cream, then press into seasoned panko until evenly coated on both sides.
• Heat a 1⁄4-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tilapia. TIP: Depending on the size of your pan, you may need to work in batches. • Cook until panko is golden and fish is cooked through, 4-6 minutes per side. TIP: Lower heat if tilapia begins to brown too quickly. • Transfer to a paper-towel-lined plate.
• Halve and toast baguettes. • Place lettuce and tomato in a large bowl; add a large drizzle of olive oil and juice from two lemon wedges (four wedges for 4 servings). Season with salt and pepper; toss to combine.
• Spread half the smoky garlic herb sauce over bottom baguette halves; fill with crispy tilapia, drizzle with remaining smoky garlic herb sauce, and top with as much salad as you like. Close to form sandwiches. • Divide sandwiches between plates; serve with potato wedges and any remaining salad on the side.
Fish is fully cooked when internal temperature reaches 145°.
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