Bayou-Style Crispy Tilapia

Name: Bayou-Style Crispy Tilapia with Remoulade, Paprika Potato Wedges & Mixed Greens
Yield: 2 servings
Ingredients: 12 oz Potato; 1 tbsp Cornstarch; 1/2 cup Breadcrumbs; 1 tbsp Fry Seasoning; 4 tbsp Sour Cream; 11 oz Tilapia; 1 Lemon; 1 1/2 oz Italian Dressing; 1 tsp Paprika; 2 tbsp Mayonnaise; 1 Tomato; 2 unit Scallions; 2 tsp Dijon Mustard; 2 oz Mixed Greens; tsp Salt, tsp; tsp Black Pepper, tsp; 2 tbsp Cooking Oil, tbsp; 1 tsp Olive Oil, tsp

with Remoulade, Paprika Potato Wedges & Mixed Greens

By Recipe0 System

Take your taste buds on a vacation to the Big Easy with this Louisiana-style spin on fish and chips. Tender tilapia fillets are topped with a zesty panko coating, then fried until crunchy and golden on the outside and flaky inside. They’re paired with crisp-tender potato wedges, plus a refreshing side salad. Of course, we didn’t forget one of our favorite Cajun culinary creations: remoulade. You’ll want to drizzle the iconically creamy, tangy sauce over every bite—and if you lick the bowl afterwards, we won’t judge.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 tbsp Cornstarch
1/2 cup Breadcrumbs
1 tbsp Fry Seasoning
4 tbsp Sour Cream
11 oz Tilapia
1 Lemon
1 1/2 oz Italian Dressing
1 tsp Paprika
2 tbsp Mayonnaise
1 Tomato
2 unit Scallions
2 tsp Dijon Mustard
2 oz Mixed Greens
tsp Salt, tsp
tsp Black Pepper, tsp
2 tbsp Cooking Oil, tbsp
1 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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

Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Quarter lemon. Cut potatoes into ½-inch-thick wedges.

In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream (you’ll use the rest later), half the paprika (you’ll use the rest in the next step), and a squeeze of lemon juice to taste. Season with salt and pepper.
2

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

Roast on top rack until golden brown and crispy, 20-25 minutes.
3

Meanwhile, halve tilapia fillets* lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels and season all over with salt and pepper.

In a shallow dish, combine Fry Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings).

On a plate, combine panko and cornstarch; season with salt.

Dip each fillet into sour cream mixture, then press into panko mixture to evenly coat.
4

Heat a 1/3-inch layer of oil in a large, preferably 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. (For 4 servings, fry tilapia in batches.)

Cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces of tilapia will cook faster.) Transfer to a paper-towel-lined plate and season with salt.
5

While tilapia cooks, halve tomato lengthwise; thinly slice crosswise into half-moons. Toss in a large bowl with mixed greens and Italian dressing.
6

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

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