Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking ultra-crunchy, spiced 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...
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Yukon Gold Potatoes
Hot Smoked Paprika
White Wine Vinegar
Shredded Red Cabbage
OLD BAY® Seasoning
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). Finely chop chili. Trim, peel, and grate carrot on the largest holes of a box grater; add to a medium bowl.
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.)
Divide tilapia, slaw, and potatoes between plates. Serve with remoulade. For an extra kick, drizzle tilapia with hot sauce. Garnish with any remaining scallion greens.