---
title: Louisiana-Style Icelandic Cod
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/louisiana-style-icelandic-cod-69fcdf84a1ed882c3cb99766
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens:
  - Milk
  - Wheat
  - Fish
  - Eggs
tags:
  - Protein Smart
  - Pescatarian
  - Louisiana
  - Quick
rating: 4.0
rating_count: 7
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Zingy remoulade and spicy cod create a bold New Orleans experience
  - theme: Prep
    text: Straightforward steps with quick frying and easy slaw assembly
image: "https://images.recipes.furrysalamander.com/louisiana-style-icelandic-cod.avif"
---
@icelandic cod{2%fillets}
@potatoes{2%medium}
@shredded red cabbage{1%cup}
@carrot{1%unit}
@scallions{2%unit}
@sour cream{¼%cup}
@mayonnaise{¼%cup}
@panko breadcrumbs{½%cup}
@cornstarch{1%tbsp}
@old bay seasoning{1%tsp}
@dijon mustard{1%tsp}
@chili pepper{1%unit}
@white wine vinegar{1%tbsp}
@olive oil{3%tbsp}
@salt{1%tsp}
@black pepper{½%tsp}
@sugar{1½%tsp}

Adjust rack to top position and preheat oven to 425°F. Wash and dry all produce.

Cut potatoes into wedges. Toss on a #baking sheet{} with 1 tbsp olive oil, ¼ tsp salt, and a pinch of black pepper. Bake until crispy and tender ~{25%minutes}.

Using a #box grater{}, grate carrot into a #medium bowl{}. Add shredded red cabbage, half the sour cream, half the white wine vinegar, 2 tbsp scallion greens, and half the sugar. Toss to combine and set aside.

In a #small bowl{}, mix cornstarch, panko breadcrumbs, old bay seasoning, remaining salt, and remaining black pepper. Halve icelandic cod lengthwise and pat dry with paper towels. Dredge fillets in the panko mixture, pressing gently to coat.

For the remoulade, combine remaining sour cream, mayonnaise, finely minced chili pepper, dijon mustard, remaining white wine vinegar, and remaining sugar. Stir until smooth and set aside.

Heat remaining 2 tbsp olive oil in a #large skillet{} over medium-high heat. Once oil shimmers, add cod and fry until crust is golden and fish is cooked through ~{2%minutes} per side.

Divide potatoes, slaw, and cod between plates. Drizzle with spicy remoulade and garnish with remaining scallion greens. Serve immediately.