Louisiana-Style Tilapia
with Potato Wedges, Cabbage Slaw, & Spicy Remoulade
Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking ultra-crunchy blackened tilapia fillets with sides of cabbage-carrot slaw and crispy, smoky potato wedges. It’s all finished with a drizzle of zingy remoulade and some extra hot sauce, if you’re really looking to have a wild night. Now if we could only perfect our Hurricane cocktail...
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
12 ounce
Yukon Gold Potatoes
2 unit
Scallions
3 ounce
Carrot
1 unit
Chili Pepper
1 teaspoon
Hot Smoked Paprika
2 tablespoon
Mayonnaise
(ContainsEggs)2 teaspoon
Dijon Mustard
8 tablespoon
Sour Cream
(ContainsMilk)5 teaspoon
White Wine Vinegar
4 ounce
Shredded Red Cabbage
11 ounce
Regal Springs Tilapia
(ContainsFish)1 tablespoon
Blackening Spice
½ cup
Panko Breadcrumbs
(ContainsWheat)1 tablespoon
Cornstarch
1 teaspoon
Hot Sauce
Not included in your delivery
1.5 teaspoon
Sugar
1 teaspoon
Vegetable Oil
Salt
Pepper
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all 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). Trim, peel, and grate carrot on the largest holes of a box grater; add to a medium bowl. Finely chop chili.
Toss potatoes on a baking sheet with a drizzle of oil, half the paprika, salt, and pepper. Roast until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, mustard, 1 package sour cream (2 packages for 4 servings), scallion whites, remaining paprika, 1 tsp vinegar (2 tsp for 4; you’ll use the rest later), and a pinch of chili to taste. Season with salt and pepper. Set aside.
Meanwhile, to bowl with carrot, add cabbage, 2 TBSP scallion greens (4 TBSP for 4 servings), 2 packages sour cream (4 packages for 4; you’ll use the rest later), 1½ tsp sugar (3 tsp for 4), and remaining vinegar. 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 and season all over with salt and pepper. In a shallow dish, combine Blackening Spice, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings). On a plate, combine panko and cornstarch; season with salt. 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 mediumhigh heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces will cook faster.) Transfer to a paper-towel-lined plate and season with salt. (For 4 servings, fry fish in batches.)
Divide tilapia, slaw, and potatoes between plates. Serve with remoulade on the side. For an extra kick, drizzle tilapia with hot sauce. Garnish with any remaining scallion greens.