Cajun-Spiced Crispy Tilapia Sandwiches
with Potato Wedges, Slaw & Lime Mayo
A fried fish sandwich made right in your kitchen in 30 minutes or less? Sign. Us. Up. For this winning rendition on a sumptuously savory sammie, mild, flaky tilapia fillets are dipped in Cajun-spiced tempura batter, then fried until golden and light-as-air crispy. They’re tucked cozily into toasted baguettes along with a swipe of tangy lime-spiked mayo and a tangle of crunchy cabbage slaw. On the side are golden Cajun-spiced potato wedges—the perfect match.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Lime
1 tablespoon
Cajun Spice Blend
4 ounce
Coleslaw Mix
6 tablespoon
Mayonnaise
(Contains Eggs)
11 ounce
Tilapia
(Contains Fish)
82 g
Tempura Mix
(Contains Eggs, Milk, Wheat)
2 unit
Demi-Baguette
(Contains Soy, Wheat)
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Zest and halve lime.
• Toss potatoes on a foil-lined baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest in Step 4), salt, and pepper. • Roast on top rack until browned and tender, 20-25 minutes.
• Meanwhile, in a medium bowl, combine coleslaw mix, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, salt, and pepper. • In a small bowl, combine mayonnaise and as much lime zest as you like. • Refrigerate slaw and lime mayo until ready to use in Step 7.
• In a large bowl, whisk together tempura batter mix, remaining Cajun Spice Blend, ½ cup cold water, and ½ tsp salt until smooth (2⁄3 cup water and 1 tsp salt for 4 servings). TIP: If mixture is too thick, add more cold water 1 TBSP at a time until it reaches a pancake-batter-like consistency. • Pat tilapia* dry with paper towels. Season all over with salt and pepper. Add tilapia to bowl with batter; gently turn until evenly coated.
• Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add tilapia in a single layer. (Shake off excess batter before adding.) • Cook until golden brown and cooked through, 2-3 minutes per side. TIP: To check for doneness, cut one fillet in half. (For 4 servings, fry fish in batches, adding more oil as needed and allowing oil to get hot in between batches.) • Using tongs or a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
• While tilapia cooks, halve baguettes lengthwise and toast until golden.
• Spread cut sides of baguette halves with as much lime mayo as you like; fill with tilapia and slaw. • Divide sandwiches between plates; serve with potato wedges and any remaining lime mayo on the side for dipping.
Tilapia is fully cooked when internal temperature reaches 145°.
