Louisiana style tilapia

Updated at: Thu, 17 Aug 2023 05:07:35 GMT

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Step 2

Cut potatoes into 1/2 inch thick wedges. Trim and thinly slice scallions, separating whites from greens. Finely chop whites until you have 1 tbsp. Finely chop chili pepper. Trim, peel, and grate carrot on the largest holes of a box grater. Place in a medium bowl.

Step 3

Toss potatoes on a baking sheet with a drizzle of oil, salt and pepper.

Step 4

Roast on top rack until golden brown and crispy, 20-25 mins.

Step 5

Meanwhile, in a small bowl, combine mayo, mustard, chopped scallion whites, 2 tbsp sour cream, 1 tsp vinegar, and a pinch of chili to taste. Season with salt and pepper.

Step 6

To bowl with carrot, add cabbage, remaining vinegar, 2 tbsp scallion greens, 4 tbsp sour cream, and 1.5 tsp sugar. Season with a big pinch of salt and pepper. Toss to combine.

Step 7

Halve tilapia fillets lengthwise. Pat dry with paper towels.

Step 8

In a shallow dish, combine old bay seasoning, remaining sour cream, and 1 tbsp water.

Step 9

On a plate, combine panko and cornstarch.

Step 10

Dip each fillet in sour cream mixture, then press into panko mixture, coating all over.

Step 11

Heat a 1/3 inch layer of oil in a large pan over medium high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add tilapia. Cook until crust is golden and fish is cooked through, 2-3 minutes per side.

Step 12

Transfer to a paper towel lined plate

Step 13

Divide tilapia, slaw, and potatoes wedges between plates. Serve with remolade. Garnish with any remaining scallion greens.

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