Cajun-Spiced Crispy Tilapia Sandwiches

🥘 Ingredients

• aluminum foil
• cajun spice blend
  4 tbsp
• coleslaw mix
  8 oz
• cooking oil
  4 tsp
• demi-baguette
  4 unit
• lime
  2 unit
• mayonnaise
  3/4 c
• paper towels
• pepper
• potatoes
  24 oz
• salt
• sugar
  2 tsp
• tempura mix
  164 g
• tilapia
  22 oz

🍳 Cookware

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

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Zest and halve lime .

   potatoes: 24 oz, lime: 2 unit
2. 

   2

   Toss potatoes on a baking sheet lined with aluminum foil with a large drizzle of cooking 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, ⏱️ 25 minutes .

   potatoes, aluminum foil, cooking oil: 2 tsp, cajun spice blend: 2 tbsp, salt, pepper
3. 

   3

   Meanwhile, in a medium bowl , combine coleslaw mix , sugar , 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.

   coleslaw mix: 8 oz, sugar: 2 tsp, salt, pepper, mayonnaise: 3/4 c
4. 

   4

   In a large bowl , whisk together tempura 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.

   tempura mix: 164 g, cajun spice blend: 2 tbsp, salt, tilapia: 22 oz, paper towels, salt, pepper
5. 

   5

   Heat a ¼-inch layer of cooking oil in a large 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, ⏱️ 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 .

   cooking oil: 2 tsp, salt, pepper
6. 

   6

   While tilapia cooks, halve demi-baguette lengthwise and toast until golden.

   demi-baguette: 4 unit
7. 

   7

   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.
8. 8

   **Tilapia is fully cooked when internal temperature reaches 145°.**