Crispy Old Bay Tilapia & Spicy Remoulade
with Corn on the Cob, Potato Wedges & Red Cabbage Slaw
- Fish
- Wheat
- Eggs
- Milk
Crispy Old Bay-seasoned tilapia stars in this coastal-inspired meal, paired with a creamy, spicy remoulade for dipping. On the side: sweet corn on the cob, golden potato wedges, and a tangy red cabbage and carrot slaw for crunch. It’s a bold, satisfying plate that brings the flavor of a seafood shack home.
Ingredients
5 teaspoon
White Wine Vinegar
11 ounce
Tilapia
(Contains: Fish)
12 ounce
Potato
1 unit
Corn on the Cob
3 ounce
Carrots
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Chili Pepper
2 unit
Scallions
2 teaspoon
Dijon Mustard
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Cornstarch
1 tablespoon
Old Bay Seasoning
4 ounce
Shredded Red Cabbage
6 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Finely chop chili. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
• To bowl with carrot, add cabbage, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and ½ TBSP sugar (1 TBSP for 4). (You’ll use the rest of the sour cream in the next step.) • Season with a big pinch of salt and pepper; toss to combine.
• Halve tilapia fillets* lengthwise. (You’ll have a larger piece and a smaller piece.) Pat dry with paper towels. • In a shallow dish, combine Old Bay Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings). • On a plate, combine panko and cornstarch. • Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.
• 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 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. • While fish is frying, wrap corn in damp paper towels. Microwave until kernels soften and corn is cooked through, 3-4 minutes. Allow to rest for 1 minute, evenly halve corn crosswise.
• Divide potatoes, slaw, corn, and tilapia between plates. Garnish with any remaining scallion greens. Serve with spicy remoulade.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the crispy, flavorful fish and tasty remoulade sauce. Some found the Old Bay seasoning mild; consider adding extra for more punch 🌶️.
- Ease of prep: While delicious, several noted it was time-consuming with multiple components. Consider making on weekends or when you have extra time.
- Suggestions: Try air frying the fish for a lighter option. Some preferred baking the corn instead of microwaving for better texture.
- Leftovers: Leftover fish made great fish tacos the next day. The slaw kept well for some customers.
- Portions: Many praised the generous servings, though some wanted a whole ear of corn per person instead of splitting one.
Reviews from our home cooks
This was definitely a learning experience! It was my first time frying in a layer of oil like that, and it was kind of nerve-wracking, but the tilapia came out FANTASTIC. The fish came out at a consistency where it fell apart easily and tasted great. I also really like the spicy remoulade. My favorite part of these recipes is when I get to do alchemy in little bowls. I don't really like the slaw, but I'm not a slaw person anyway, so that's more a 'me' problem - I know slaw is a hugely popular side for fish, so it makes sense to have it here. I really like the potato wedges and the corn!
Really only cared for the Tilapia, I love corn (But that's basic and simple/regular) I prefer to boil instead of microwave so I boiled it. The spicy Remoulade was new to me and I liked it. I didn't really care for the purple cabbage mix it was too vinegar taste and needed a hint of sweet.
I was a little hesitant because Old Bay seasoning in the Deep South is sometimes seen as sacrilegious to Tony Chachere's, Tobasco, and Lawry's. However, I was pleasantly surprised by the flavoring and me and my family ate it up!!
This was a great recipe with quality ingredients that meshed well together. I also thought it was a really cool "hack" to cook the corn in the microwave and it turned out great and so fast. The portions were fantastic as well. Hands-down, one of the best recipes I've had with HelloFresh. Please continue to keep this on the menu!
This is my favorite tilapia recipe. The addition of the corn on the cob worked well. Even though the recipe is two servings, I always eat all of the fish in one sitting because it is so good. Thanks Hello Fresh!
This was a really big dinner. A lot of food but everything was absolutely amazing. I was skeptical of the remoulade when I was mixing it up but it was so so yummy. Especially with the fish
I don't like fish, but the Old Bay made it possible for me to eat some. My husband loved how good it was and requested that we get it again soon.
Plated pic shows 2 pieces of corn on plate. One whole corn cob halved. But I get one whole piece of corn that's supposed to be for both plated? Each plate gets half a cob of corn???? Which is it? Pic vs reality? Fish, slaw n potatoes were great. Never added cornstarch to panko but it holds it together better
The crisp on the tilapia was incredible. Nice use of panko.
Not easy to make. I really didn't like the sour cream dredge on the tilapia. In fact, I think the tilapia would have been just as good baked.
