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 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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time40 minutes
Prep Time10 minutes
Cooking difficultyMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 unit

Chili Pepper

3 ounce


2 tablespoon


(ContainsEggs, Soy)

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


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)3264 kJ
Calories790 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate66 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; 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.