Louisiana-Style Tilapia

Toss potatoes on a baking sheet with a drizzle of oil, half the paprika, salt, and pepper. Roast on top rack until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, mustard, scallion whites, 1 package sour cream (2 packages for 4 servings), 1 tsp vinegar (2 tsp for 4; you’ll use the rest in the next step), remaining paprika, and a pinch of chili to taste. Season with salt and pepper. Set aside.

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. 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 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. (For 4 servings, fry fish in batches.)