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Time
40 min
Level
Basic
Author
hellofresh

Louisiana-Style Tilapia | with Potato Wedges, Cabbage Slaw, and Spicy Remoulade

spicy
eggs
milk
wheat
fish
Note
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Instructions
1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry all produce. Cut potatoes into ½-inch-thick wedges. Thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Trim, peel, and grate carrot on the large holes of a box grater; transfer to a medium bowl. Finely chop chili, removing ribs and seeds first for less heat.
2
Toss potatoes on a baking sheet with a drizzle of oil, half the paprika, salt, and pepper. Roast until golden brown and crispy, 20-25 minutes. Meanwhile, in a small bowl, combine mayonnaise, mustard, 1 package sour cream (2 packages for 4 servings), scallion whites, remaining paprika, 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. Season with salt and pepper. Set aside.
3
Meanwhile, to bowl with carrot, add cabbage, 2 TBSP scallion greens (4 TBSP for 4 servings), 2 packages sour cream (4 packages for 4), 1½ tsp sugar (1 TBSP for 4), and remaining vinegar. Season with a large pinch of salt and pepper; toss to combine.
4
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 Blackening 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, coating all over.
5
Heat ⅓-inch-layer of oil in a large, preferably nonstick, pan over mediumhigh heat. Once oil is hot enough that a pinch of breadcrumbs sizzles when added to the pan, add tilapia and cook until crust is golden and fish is cooked through, 2-3 minutes per side. (TIP: The smaller pieces will cook faster.) Transfer to a paper-towellined plate and season with salt. (For 4 servings, fry fish in batches.)
6
Divide tilapia, slaw, and potatoes between plates. Serve with remoulade on the side. For an extra kick, drizzle tilapia with hot sauce. Garnish with any remaining scallion greens.
Micro nutrients
Total weight
577.77g
Carbs
88g
Dietary fiber
8.97g
Sugar
13.02g
Fats
29.04g
Saturated
9.93g
Poly
4.8g
Mono
5.51g
Trans
0.4g
Proteins
49.61g
Calcium
38.69%
Iron
39.15%
Magnesium
31.15%
Vitamin A
260.78%
Vitamin C
266.49%
Vitamin B6
41.09%
Vitamin D
48.38%
Vitamin B12
201.66%
Cholesterol
73.8%
Sodium
62.87%
Potassium
73.64%
Percentages are based on a diet of 2000 calories a day.
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