Louisiana-Style Tilapia

🥘 Ingredients

• Dijon mustard
  4 tsp
• Old Bay Seasoning
  2 tbsp
• asparagus
  12 oz
• black pepper
• carrot
  6 oz
• chili pepper
  2 unit
• cooking oil
  13 tsp
• cornstarch
  2 tbsp
• mayonnaise
  4 tbsp
• panko breadcrumbs
  1 c
• paper towels
• potatoes
  24 oz
• salt
• scallions
  4 unit
• shredded red cabbage
  8 oz
• sour cream
  3/4 c
• sugar
  1 tbsp
• tilapia
  22 oz
• water
  1 tbsp
• white wine vinegar
  3.333 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 all produce, including asparagus . 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 pepper . Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl .

   asparagus: 12 oz, 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 cooking oil , salt , and black pepper . Roast on top rack until golden brown and crispy, ⏱️ 20 minutes to ⏱️ 25 minutes . Meanwhile, in a small bowl , combine mayonnaise , Dijon mustard , chopped scallion whites, sour cream , white wine vinegar , 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.

   cooking oil: 1 tsp, salt, black pepper, 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 , two packets of sour cream, remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4), and sugar (3 tsp for 4). Season with a big pinch of salt and pepper; toss to combine.

   shredded red cabbage: 8 oz, sugar: 1 tbsp
4. 

   4

   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 water . On a plate, combine panko breadcrumbs and cornstarch . Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.

   tilapia: 22 oz, paper towels, Old Bay Seasoning: 2 tbsp, water: 1 tbsp, panko breadcrumbs: 1 c, cornstarch: 2 tbsp
5. 

   5

   Heat a 1/3-inch layer of cooking oil in a large 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 minutes to ⏱️ 3 minutes per side (the smaller pieces will cook faster). (For 4 servings, fry fish in batches.) Transfer to a paper-towel-lined plate.

   cooking oil: 4 tbsp
6. 

   6

   Divide potatoes, slaw, and tilapia between plates. Serve with spicy remoulade. Garnish with any remaining scallion greens.