Bayou-Style Crispy Tilapia

🥘 Ingredients

• black pepper
• cooking oil
  4 tbsp
• cornstarch
  2 tbsp
• dijon mustard
  4 tsp
• fry seasoning
  2 tbsp
• italian dressing
  3 oz
• lemon
  1 unit
• mayonnaise
  4 tbsp
• mixed greens
  4 oz
• olive oil
  2 tsp
• panko breadcrumbs
  1 c
• paper towels
• paprika
  2 tsp
• potatoes
  24 oz
• salt
• scallions
  4 unit
• sour cream
  1/2 c
• tilapia
  22 oz
• tomato
  2 unit
• water
  1 tbsp

🍳 Cookware

• oven
• small bowl
• baking sheet
• shallow dish
• plate
• large pan
• plate
• large bowl

1. 

   1

   Adjust the rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice scallions , separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Quarter lemon . Cut potatoes into 1/2-inch-thick wedges. In a small bowl , combine mayonnaise , dijon mustard , chopped scallion whites, half the sour cream (you'll use the rest later), half the paprika (you'll use the rest in the next step), and a squeeze of lemon juice to taste. Season with salt and black pepper .

   scallions: 4 unit, lemon: 1 unit, potatoes: 24 oz, mayonnaise: 4 tbsp, dijon mustard: 4 tsp, sour cream: 1/2 c, paprika: 2 tsp, salt, black pepper
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of olive oil , remaining paprika, salt, and pepper. Roast on top rack until golden brown and crispy, ⏱️ 20 minutes to ⏱️ 25 minutes .

   olive oil: 2 tsp
3. 

   3

   Meanwhile, halve tilapia fillets lengthwise (you'll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper. In a shallow dish , combine fry seasoning , remaining sour cream, and water (2 TBSP for 4 servings). On a plate , combine panko breadcrumbs and cornstarch ; season with salt. Dip each fillet into sour cream mixture, then press into panko mixture to evenly coat.

   tilapia: 22 oz, paper towels, fry seasoning: 2 tbsp, water: 1 tbsp, panko breadcrumbs: 1 c, cornstarch: 2 tbsp
4. 

   4

   Heat a 1/3-inch layer of cooking oil in a large pan , preferably nonstick, over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tilapia. (For 4 servings, fry tilapia in batches.) Cook until crust is golden and fish is cooked through, ⏱️ 2 minutes to ⏱️ 3 minutes per side. (TIP: The smaller pieces of tilapia will cook faster.) Transfer to a paper-towel-lined plate and season with salt.

   cooking oil: 4 tbsp
5. 

   5

   While tilapia cooks, halve tomato lengthwise; thinly slice crosswise into half-moons. Toss in a large bowl with mixed greens and italian dressing .

   tomato: 2 unit, mixed greens: 4 oz, italian dressing: 3 oz
6. 

   6

   Divide tilapia, salad, and potatoes between plates. Sprinkle with scallion greens. Serve with remoulade and remaining lemon wedges on the side.