Louisiana-Style Tilapia

Louisiana-Style Tilapia

with Potato Wedges, Red 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, 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...


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

Total Time40 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


3 ounce


1 unit

Chili Pepper

1 teaspoon

Hot Smoked Paprika

2 tablespoon



2 teaspoon

Dijon Mustard

8 tablespoon

Sour Cream


5 teaspoon

White Wine Vinegar

4 ounce

Shredded Red Cabbage

11 ounce



1 unit

OLD BAY® Seasoning

½ cup

Panko Breadcrumbs


1 tablespoon


1 teaspoon

Hot Sauce

Not included in your delivery

1.5 teaspoon


1 teaspoon

Vegetable Oil



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3138 kJ
Calories750 kcal
Fat40 g
Saturated Fat12 g
Carbohydrate60 g
Sugar14 g
Dietary Fiber7 g
Protein37 g
Cholesterol115 mg
Sodium1460 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.
Utensilsarrow down iconarrow down icon
Medium Bowl
Baking Sheet
Small Bowl
Paper Towel
Large Pan
Instructionsarrow up iconarrow up icon
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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.