Cajun-Spiced Crispy Tilapia Sandwiches

🥘 Ingredients

• cajun spice blend
  1 tbsp
• coleslaw mix
  2 c
• cooking oil
  ½ cup, ½ cup
• demi-baguette (halved lengthwise and toasted until golden)
  2 unit
• lime (zested and halved)
  1 unit
• mayonnaise
  2 tbsp
• pepper
  ¼ tsp
• potatoes (cut into ½-inch-thick wedges)
  2 medium
• salt
  ½ tsp
• sugar
  1 tsp
• tempura mix
  ½ cup
• tilapia (patted dry and seasoned with salt and pepper)
  2 fillets
• water
  ½ cup

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large bowl
• large heavy-bottomed pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Prep potatoes and lime .

   potatoes: 2 medium (cut into ½-inch-thick wedges), lime: 1 unit (zested and halved)
2. 

   2

   Toss potatoes on a foil-lined baking sheet with a large drizzle of cooking oil , half the cajun spice blend , salt , and pepper . Roast on the top rack until browned and tender ⏱️ 20 minutes to ⏱️ 25 minutes .

   cooking oil: ½ cup, cajun spice blend: 1 tbsp, salt: ½ tsp, pepper: ¼ tsp
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 both until ready to use.

   coleslaw mix: 2 c, sugar: 1 tsp, mayonnaise: 2 tbsp
4. 

   4

   In a large bowl , whisk together tempura mix , remaining cajun spice blend, water , and ½ tsp salt until smooth. If the mixture is too thick, add more cold water 1 tbsp at a time until it reaches a pancake-batter consistency. Prep tilapia . Add to the bowl with batter and gently turn until evenly coated.

   tempura mix: ½ cup, water: ½ cup, tilapia: 2 fillets (patted dry and seasoned with salt and pepper)
5. 

   5

   Heat a ¼-inch layer of cooking oil in a large heavy-bottomed pan over medium-high heat. Once the oil is hot enough that a drop of batter sizzles, add the tilapia in a single layer, shaking off excess batter first. Cook until golden brown and cooked through ⏱️ 2 minutes to ⏱️ 3 minutes per side. Check doneness by cutting one fillet in half. Transfer to a paper-towel-lined plate and immediately season with salt and pepper.

   cooking oil: ½ cup
6. 

   6

   While the tilapia cooks, prep demi-baguette .

   demi-baguette: 2 unit (halved lengthwise and toasted until golden)
7. 

   7

   Spread the cut sides of the baguette halves with as much lime mayo as you like. Fill with tilapia and slaw. Divide sandwiches between plates and serve with the potato wedges and any remaining lime mayo on the side.