Louisiana-Style Tilapia

🥘 Ingredients

• asparagus
  2 unit
• black pepper
  ½ tsp
• carrot
  1 unit
• chili pepper
  1 unit
• cooking oil
  8 tbsp
• cornstarch
  1 tbsp
• dijon mustard
  1 tsp
• mayonnaise
  2 tbsp
• old bay seasoning
  1 tsp
• panko breadcrumbs
  ½ cup
• potatoes
  4 units
• salt
  1 tsp
• scallions
  4 units
• shredded red cabbage
  2 c
• sour cream
  4 packets
• sugar
  1½ tsp
• tilapia
  8 oz
• white wine vinegar
  2 tbsp

🍳 Cookware

• baking sheet
• medium bowl
• small bowl
• large skillet
• small bowl

1. 

   1

   Preheat oven to 425°F. Wash and dry asparagus , potatoes , carrot , chili pepper , and scallions .

   asparagus: 1 unit, potatoes: 2 units, carrot: 1 unit, chili pepper: 1 unit, scallions: 2 units
2. 

   2

   Toss potatoes on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast until crispy ⏱️ 20 minutes . Add asparagus to the sheet ⏱️ 10 minutes before potatoes finish cooking.

   potatoes: 2 units, cooking oil: 4 tbsp, salt: 1 tsp, black pepper: ½ tsp, asparagus: 1 unit
3. 

   3

   In a medium bowl , finely grate carrot and combine with shredded red cabbage , 2 packets sour cream , remaining white wine vinegar , 2 tbsp scallions greens, and 1½ tsp sugar . Toss to combine and set aside.

   shredded red cabbage: 2 c, sour cream: 4 packets, white wine vinegar: 2 tbsp, scallions: 2 units, sugar: 1½ tsp
4. 

   4

   In a small bowl , mix panko breadcrumbs , cornstarch , and old bay seasoning . Halve tilapia lengthwise and pat dry with paper towels.

   panko breadcrumbs: ½ cup, cornstarch: 1 tbsp, old bay seasoning: 1 tsp, tilapia: 8 oz
5. 

   5

   Heat a ⅓-inch layer of cooking oil in a large skillet over medium-high heat. Once oil is hot enough that a pinch of the breadcrumb mixture sizzles, add tilapia and cook until golden and cooked through ⏱️ 2 minutes per side.

   cooking oil: 4 tbsp
6. 

   6

   In a separate small bowl , whisk together remaining sour cream, mayonnaise , dijon mustard , and finely minced chili pepper to make spicy remoulade. Divide potatoes, slaw, and tilapia between plates. Drizzle with remoulade, serve with asparagus, and garnish with remaining scallions.

   mayonnaise: 2 tbsp, dijon mustard: 1 tsp