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Louisiana-Style Tilapia

Louisiana-Style Tilapia

with Potato Wedges, Cabbage Slaw, & Spicy Remoulade

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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...

Allergens:EggsMilkFishWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time40 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3180 kJ
Calories760 kcal
Fat40 g
Saturated Fat11 g
Carbohydrate62 g
Sugar15 g
Dietary Fiber7 g
Protein37 g
Cholesterol110 mg
Sodium590 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Bowl
Peeler
Grater
Baking Sheet
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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1

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.

2

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.

3

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.

4

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.

5

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.)

6

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.