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 we could only perfect our Hurricane cocktail...
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Yukon Gold Potatoes
2 unit
Scallions
1 unit
Chili Pepper
3 ounce
Carrot
2 tablespoon
Mayonnaise
(Contains Eggs, Soy)
2 teaspoon
Dijon Mustard
8 tablespoon
Sour Cream
(Contains Milk)
5 teaspoon
White Wine Vinegar
4 ounce
Shredded Red Cabbage
11 ounce
Tilapia
(Contains Fish)
1 unit
OLD BAY® Seasoning
½ cup
Panko Breadcrumbs
(Contains Wheat)
1 tablespoon
Cornstarch
Not included in your delivery
1.5 teaspoon
Sugar
1 teaspoon
Vegetable Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
• 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.
