with Potato Wedges, Red Cabbage Slaw & Spicy Remoulade
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 we could only perfect our Hurricane cocktail...
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Yukon Gold Potatoes
(Contains Eggs, Soy)
White Wine Vinegar
Shredded Red Cabbage
Old Bay Seasoning
Not included in your delivery
• 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; 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, 1 package sour cream (2 packages 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, remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4 servings), 2 packages sour cream (4 packages 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 sizzles when added to the pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (For 4 servings, fry fish in batches.) TIP: The smaller pieces will cook faster. • Transfer to a paper-towel-lined plate.
• Divide tilapia, slaw, and potatoes between plates. Serve with remoulade. Garnish with any remaining scallion greens.