---
title: Bayou-Style Crispy Tilapia
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/bayou-style-crispy-tilapia-602c3d49b07e8127f07d818d
servings: 2
prep time: 10 minutes
cook time: 25 minutes
time required: 35 minutes
difficulty: Medium
allergens:
  - Wheat
  - Fish
  - Milk
  - Eggs
tags:
  - Sodium Smart
  - Carb Smart
  - Seafood
  - Cajun
rating: 4.5
rating_count: 1678
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Many loved the crispy, flavorful tilapia; some found the remoulade sauce delicious and complementary
  - theme: Ease of prep
    text: Several noted it was quick and easy to make, though a few had trouble with the breading sticking
image: "https://images.recipes.furrysalamander.com/bayou-style-crispy-tilapia.avif"
---

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Trim and thinly slice @scallions{3%stalks}, separating whites from greens. Quarter @lemon{1%unit}. Cut @potatoes{2%lbs}(into ½-inch-thick wedges). In a #small bowl{}, combine @mayonnaise{2%tbsp}, @dijon mustard{1%tsp}, chopped scallion whites, half the @sour cream{½%cup}, half the @paprika{2%tsp}, and a squeeze of lemon juice to taste. Season with @salt{¼%tsp} and @black pepper{¼%tsp}.

Toss potatoes on a #baking sheet{} with a drizzle of @olive oil{1%tbsp}, remaining paprika, salt, and pepper. Roast on top rack until golden brown and crispy ~{25%minutes}.

Meanwhile, halve @tilapia{1%lb} fillets lengthwise and cook until safe to eat. Pat dry with paper towels and season all over with salt and pepper. In a #shallow dish{}, combine @fry seasoning{2%tsp}, remaining sour cream, and 1 tbsp water. On a #plate{}, combine @panko breadcrumbs{¾%cup} and @cornstarch{1%tbsp}; season with salt. Dip each fillet into sour cream mixture, then press into panko mixture to evenly coat.

Heat a 1/3-inch layer of @cooking oil{2%tbsp} in a #large nonstick pan{} over medium-high heat. Once oil is hot enough that a pinch of panko sizzles when added to the pan, add coated tilapia. Cook until crust is golden and fish is cooked through ~{6%minutes}. Transfer to a paper-towel-lined plate and season with salt.

While tilapia cooks, halve @tomato{1%unit} lengthwise and thinly slice crosswise into half-moons. Toss in a #large bowl{} with @mixed greens{1%cup} and @italian dressing{1%tbsp}.

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