Louisiana-Style Tilapia
with Potato Wedges, Red Cabbage Slaw & Spicy Remoulade
- Wheat
- Fish
- Eggs
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 potato wedges. It’s all finished with a drizzle of one of our all-time favorite condiments: zingy, creamy remoulade. Now if only this came with beignets for dessert...
Ingredients
3 ounce
Carrot
12 ounce
Potatoes
1 tablespoon
Cornstarch
½ cup
Panko Breadcrumbs
(Contains: Wheat)
8 tablespoon
Sour Cream
11 ounce
Tilapia
(Contains: Fish)
5 teaspoon
White Wine Vinegar
1 tablespoon
Old Bay Seasoning
2 tablespoon
Mayonnaise
(Contains: Eggs)
4 ounce
Shredded Red Cabbage
2 unit
Scallions
2 teaspoon
Dijon Mustard
1 unit
Chili Pepper
Not included in your delivery
1 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Cooking Oil
2 teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry 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; place in a medium bowl.
• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, one packet sour cream (two packets for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.
• To bowl with carrot, add cabbage, two packets sour cream (four packets for 4 servings), remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and 1½ tsp sugar (3 tsp for 4). (You’ll use the rest of the sour cream in the next step.) 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 1/3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (The smaller pieces will cook faster). (For 4 servings, fry fish in batches.) • Transfer to a paper-towel-lined plate.
• Divide potatoes, slaw, and tilapia between plates. Serve with remoulade. Garnish with any remaining scallion greens.
Customer reviews
Review summary
Updated on Apr 2026- Flavor: The Old Bay and panko coating creates perfectly crispy, flavorful fish that's not fishy at all. The spicy remoulade sauce gets rave reviews for its creamy, tangy kick.
- Ease of prep: This recipe involves multiple steps and dishes, taking longer than expected but worth the effort. Many suggest prepping components ahead to manage the timing better.
- Suggestions: Add extra panko and cornstarch as the provided amounts often run short for coating all fish. Consider baking or air frying the fish to avoid messy oil cleanup.
- Portions: Generous servings provide plenty for leftovers, with some making delicious fish tacos the next day. The slaw portion is particularly abundant.
Reviews from our home cooks
I made the slaw and the topping in advance and refrigerated them. This allowed the flavors to meld. Next time I think I will add some celery seed to the slaw. Not in keeping with the Louisiana theme, but I like it in my slaws. The tilapia portions were just right for two people. The flavors of the Old Bay dip plus the panko coating added a very good flavor to the tilapia, a usually mild (bland)- tasting fish.
My hubby said 4 Stars, for this restaurant-quality meal! I was very pleased with how flavorful and delicious it all turned out! I haven't fixed tilapia, very often, and was thankful that it was a hit. The secret to the Louisiana style is definitely the frying with the Panko breadcrumbs, and topping with the Old Bay Seasoning spicy remoulade. One ingredient issue I had was that the chili pepper was not a red chili pepper, as I expected, from the picture on the card, but a very tiny, green pepper, which was so small, I almost missed seeing it, when everything was poured out of the bag. I cut it all up, but there wasn't much to cut. It was definitely a hot chili, though! I loved how the red cabbage slaw turned out, too. It was very yummy! I added some raisins to it, because I thought I've had it, prepared that way, in the past, and it added a little, extra, sweet kick to it. I'll order this again.
Loved the tilapia! The potatoes were delicious as well! And, the red cabbage slaw was tangy with the vinegar sauce! The tilapia did fall apart when cooking, but since it was my 16-year old who made it, I'll just chalk that down to chef inexperience. :) The creamy sauce was delicious and even though it was for the tilapia, we also used it for the potatoes! I would definitely get this again!
I've never made tilapia. This recipe was easy and tasty. The zippy sauce added the right touch. Super sweet carrots with cabbage slaw was crunchy and tangy. Roasted potatoes were browned to perfection. Next time, I'll try a sprinkle of garlic salt.
Really enjoyed the Louisiana Style tilapia. Delicious recipe for a Friday Nite sit down with the hubby. Quick mix on slaw, shallow pan fry on the fish. Both with delicious flavor. Air fried the potato instead. Perfect.
The goodness of the Red Cabbage Slaw was a very pleasant surprise. The Tilapia was tasty but Old Bay Seasoning is not Louisiana Style but more like Maryland Style. But tasty nevertheless!
Love, love, love your fish dinners, and this one with yummy, mild talapia is especially good with spicy Louisiana-style breading, tasty and healthy red cabbage slaw, and fingerling potatoes.
Delicious. The tilapia was perfect, as was the spicy sauce that went with it. We're delighted to see fish added to the standard fare. The cole slaw recipe was good, too, but we've given up on the roasted potato wedges. There seems no way to make them palatable. We boil or fry the potatoes now, or sometimes bake frozen French fries or our own russets.
This Louisiana tilapia recipe had just the right amount of spice. We loved the coleslaw with a bit of sour cream!
We loved the Tilapia. It was spicy and crispy. The crème made the fish! It was amazing. The slaw was a nice crunch for the side and potatoes are never a bad idea. We loved this meal. Never would've thought to pair some of the flavors like the mustard. Amazing!
