Cajun-Spiced Crispy Tilapia Sandwiches

Name: Cajun-Spiced Crispy Tilapia Sandwiches with Potato Wedges, Slaw & Lime Mayo
Yield: 2 servings
Cuisine: Cajun
Ingredients: 12 oz Potato; 1 Lime; 1 tbsp Cajun Spice Blend; 4 oz Coleslaw Mix; 6 tbsp Mayonnaise; 11 oz Tilapia; 82 g Tempura Mix; 2 unit Demi-Baguette; Salt; Black Pepper; 2 tsp Cooking Oil; 1 tsp Granulated Sugar

with Potato Wedges, Slaw & Lime Mayo

By Recipe0 System

A fried fish sandwich made right in your kitchen in 30 minutes or less? Sign. Us. Up. For this winning rendition on a sumptuously savory sammie, mild, flaky tilapia fillets are dipped in Cajun-spiced tempura batter, then fried until golden and light-as-air crispy. They’re tucked cozily into toasted baguettes along with a swipe of tangy lime-spiked mayo and a tangle of crunchy cabbage slaw. On the side are golden Cajun-spiced potato wedges—the perfect match.

Cajun

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

12 oz Potato
1 Lime
1 tbsp Cajun Spice Blend
4 oz Coleslaw Mix
6 tbsp Mayonnaise
11 oz Tilapia
2 7/8 oz Tempura Mix
2 unit Demi-Baguette
Salt
Black Pepper
2 tsp Cooking Oil
1 tsp Granulated Sugar

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Original Source

www.hellofresh.com

Instructions

7 steps

1

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

Cut potatoes into ½-inch-thick wedges. Zest and halve lime.
2

Toss potatoes on a foil-lined baking sheet with a large drizzle of oil, half the Cajun Spice Blend (you’ll use the rest in Step 4), salt, and pepper.

Roast on top rack until browned and tender, 20-25 minutes.
3

Meanwhile, in a medium bowl, combine coleslaw mix, 1 tsp sugar (2 tsp for 4 servings), juice from half the lime, salt, and pepper.

In a small bowl, combine mayonnaise and as much lime zest as you like.

Refrigerate slaw and lime mayo until ready to use in Step 7.
4

In a large bowl, whisk together tempura batter mix, remaining Cajun Spice Blend, ½ cup cold water, and ½ tsp salt until smooth (2⁄3 cup water and 1 tsp salt for 4 servings). TIP: If mixture is too thick, add more cold water 1 TBSP at a time until it reaches a pancake-batter-like consistency.

Pat tilapia* dry with paper towels. Season all over with salt and pepper. Add tilapia to bowl with batter; gently turn until evenly coated.
5

Heat a ¼-inch layer of oil in a large, heavy-bottomed pan over medium-high heat. Once oil is hot enough that a drop of batter sizzles when added to the pan, add tilapia in a single layer. (Shake off excess batter before adding.)

Cook until golden brown and cooked through, 2-3 minutes per side. TIP: To check for doneness, cut one fillet in half. (For 4 servings, fry fish in batches, adding more oil as needed and allowing oil to get hot in between batches.)

Using tongs or a slotted spoon, transfer to a paper-towel-lined plate. Immediately season with salt and pepper.
6

While tilapia cooks, halve baguettes lengthwise and toast until golden.
7

Spread cut sides of baguette halves with as much lime mayo as you like; fill with tilapia and slaw.

Divide sandwiches between plates; serve with potato wedges and any remaining lime mayo on the side for dipping.

Tilapia is fully cooked when internal temperature reaches 145°.

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