Louisiana-Style Icelandic Cod

🥘 Ingredients

• Old Bay Seasoning
  2 tbsp
• carrot
  6 oz
• chili pepper
  2 unit
• cornstarch
  2 tbsp
• dijon mustard
  4 tsp
• icelandic cod
  20 oz
• mayonnaise
  4 tbsp
• olive oil
• panko breadcrumbs
  1 c
• paper towels
• potatoes
  24 oz
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  2.25 c
• sugar
• water
  2 tbsp
• white wine vinegar
  6.667 tbsp

🍳 Cookware

• medium bowl
• baking sheet
• small bowl
• large pan

1. 

   1

   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 pepper . Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl .

   potatoes: 24 oz, scallions: 4 unit, chili pepper: 2 unit, carrot: 6 oz
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of olive oil , salt, and pepper. Roast on top rack until golden brown and crispy, ⏱️ 20-25 minutes . Meanwhile, in a small bowl , combine mayonnaise , dijon mustard , the chopped scallion whites, sour cream , and white wine vinegar . Add a pinch of finely chopped chili to taste. Season with salt and pepper. Set aside.

   olive oil, mayonnaise: 4 tbsp, dijon mustard: 4 tsp, sour cream: 3/4 c, white wine vinegar: 3.333 tbsp
3. 

   3

   To bowl with carrot, add shredded red cabbage , together with the remaining sour cream (but you'll use a portion), and white wine vinegar remaining, plus 1½ sugar (or 3 tsp for 4). Add a big pinch of salt and pepper; toss to combine.

   shredded red cabbage: 8 oz, sour cream: 3/4 c, white wine vinegar: 3.333 tbsp, sugar
4. 

   4

   Halve icelandic cod (also known as tilapia fillets*) lengthwise. Pat dry with paper towels . In a shallow dish, combine Old Bay Seasoning , remaining sour cream , and water . On a plate, mix cornstarch with panko breadcrumbs . Dip each fillet into the sour cream mixture, then press into the breadcrumb mixture, coating all over.

   icelandic cod: 20 oz, paper towels, Old Bay Seasoning: 2 tbsp, sour cream: 3/4 c, water: 2 tbsp, cornstarch: 2 tbsp, panko breadcrumbs: 1 c
5. 

   5

   Heat a ⅓-inch layer of olive oil in a large pan over medium-high heat. Once oil is hot enough that a pinch of breadcrumbs sizzles, add the cod and cook until crust is golden and fish is cooked through, 2-3 minutes per side (the smaller pieces will cook faster). (Fry fish in batches for 4 servings.) Transfer to a paper-towel-lined plate.

   olive oil
6. 

   6

   Divide the potatoes, slaw, and fish between plates. Serve with spicy remoulade (the reserved mayonnaise, sour cream, mustard, etc.) . Garnish with any remaining scallion greens.