Crispy Tilapia with Remoulade Sauce
plus Paprika Asparagus & Mixed Greens Salad
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.
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
3 tablespoon
Sour Cream
(Contains: Milk)
1 tablespoon
Cornstarch
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Fry Seasoning
ounce
Potatoes
6 ounce
Asparagus
11 ounce
Tilapia
(Contains: Fish)
1.5 ounce
Italian Dressing
(Contains: Milk)
1 teaspoon
Paprika
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tomato
½ unit
Lime
2 unit
Scallions
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
1 teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Cooking 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 lime. Cut potatoes into ½-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 lime 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 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 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 lime wedges on the side and remoulade for dipping.
