Louisiana-Style Tilapia
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Louisiana-Style Tilapia

Louisiana-Style Tilapia

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 only this came with beignets for dessert...


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

Total Time40 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

2 unit


1 unit

Chili Pepper

3 ounce


2 tablespoon


(Contains Eggs)

2 teaspoon

Dijon Mustard

8 tablespoon

Sour Cream

(Contains Milk)

5 teaspoon

White Wine Vinegar

4 ounce

Shredded Red Cabbage

11 ounce


(Contains Fish)

1 unit

OLD BAY® Seasoning

½ cup

Panko Breadcrumbs

(Contains Wheat)

1 tablespoon


Not included in your delivery

1.5 teaspoon


1 teaspoon

Cooking Oil




Nutrition Values

/ per serving
Calories790 kcal
Fat42 g
Saturated Fat12 g
Carbohydrate66 g
Sugar14 g
Dietary Fiber8 g
Protein37 g
Cholesterol115 mg
Sodium1380 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.


Medium Bowl
Baking Sheet
Small Bowl
Paper Towel
Large Pan



• 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.

Roast Potatoes & Mix Sauce

• 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.

Make Slaw

• 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.

Coat Fish

• 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.

Fry Fish

• 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.

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