Crispy Tilapia with Remoulade Sauce
plus Paprika Potatoes & Mixed Greens Salad
- Eggs
- Milk
- Fish
- Wheat
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
2 unit
Scallions
1 unit
Lemon
12 ounce
Potatoes
1 unit
Tomato
2 tablespoon
Mayonnaise
(Contains: Eggs)
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Paprika
11 ounce
Tilapia
(Contains: Fish)
1 tablespoon
Fry Seasoning
1 tablespoon
Cornstarch
2 ounce
Mixed Greens
1.5 ounce
Italian Dressing
(Contains: Milk)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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 1⁄2-inch- thick wedges. Halve tomato lengthwise; thinly slice crosswise into half-moons.
• In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream, half the paprika, 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 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). • In a second shallow dish, combine panko, cornstarch, and a pinch of salt. • Dip each fillet into sour cream mixture, then press into panko mixture until coated on all sides.
• 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 tilapia. Cook until panko is golden and tilapia is cooked through, 2-3 minutes per side. TIP: The smaller pieces will cook faster. (For 4 servings, fry tilapia in batches.) • Transfer to a paper-towel-lined plate and season with salt.
• While tilapia cooks, in a large bowl, combine mixed greens, tomato, and Italian dressing; toss to coat.
• Divide tilapia, potatoes, and salad between plates. Garnish tilapia with scallion greens. Serve with remaining lemon wedges on the side and remoulade for dipping.
Fish is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the crispy, flavorful fish, though some found it bland. The remoulade sauce was a hit, with a few adding hot sauce for extra kick 🌶️.
- Ease of prep: While tasty, some found it labor-intensive. Consider using an air fryer for easier, less greasy results.
- Suggestions: Ensure even coating and frying for better breading adhesion. Try serving as a fish sandwich with hot sauce for a delicious twist 🍲.
- Portions: Generous servings of fish satisfied most, but a few wanted more salad and dressing.
- Sides: Some preferred the previous coleslaw to the current salad. Consider swapping Italian dressing for honey-mustard or cucumber ranch.
Reviews from our home cooks
Great meal! Love that there are more salad options as well as tilapia! I did add hot sauce to the remoulade sauce because we like more heat and flavor.
Liked the Remoulade Sauce. Really easy to cook. My meal actually looked like your picture.😁
We enjoyed this immensely. I am not sure why the tilapia did not fry evenly. I will focus more next time on making sure it is coated evenly with panco and that it sits in the pan evenly also
Really tasty, everything was delicious. Maybe just include a small note to be careful removing the tilapia from the oil? It was so delicate and broke apart on me, which also splashed some oil on me.
Very disappointed in the new recipe. The previous recipe was one of my favorites. I miss the slaw, simple but very tasty. The coating on the tilapia was bland without the old bay seasoning. The remoulade sauce was also bland without the chilies.
Awesome sauce, delicious fish. Simple and tasty. Potatoes and salad were great sides. Very filling meal.
Easy and delicious! Cooked in air fryer instead of oil and still great.
I ate this as a fish sandwich, with some hot sauce! OMG!!! Absolutely amazing! Yall should make this an option. (I also double bartered it, for extra crunch!)
Frying the fish on the stove top stunk up the house and set the smoke detector off, but it was TOTALLY WORTH IT. Delicious!
Loved the fry seasoning!!! I wish we could buy your seasonings Everything about this meal is amazing
