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.
12 ounce
Potatoes
2 unit
Scallions
1 unit
Chili Pepper
3 ounce
Carrot
2 tablespoon
Mayonnaise
(Contains Eggs)
2 teaspoon
Dijon Mustard
6 tablespoon
Sour Cream
(Contains Milk)
5 teaspoon
White Wine Vinegar
4 ounce
Shredded Red Cabbage
11 ounce
Tilapia
(Contains Fish)
1 tablespoon
Old Bay Seasoning
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Cornstarch
Sugar
Cooking Oil
Salt
Pepper
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-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 11⁄2 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 spicy remoulade. Garnish with any remaining scallion greens.
Tilapia is fully cooked when internal temperature reaches 145º.