Cue the brass band, because your taste buds are about to take a trip to the Big Easy! We’re talking ultra-crunchy, spiced tilapia fillets with sides of cabbage-carrot slaw and crispy potato wedges. It’s all finished with a drizzle of one of our all-time favorite condiments: zingy, creamy remoulade. Now if only this came with beignets for dessert...
Category: not set
Cuisine: not set
12 ounce Yukon Gold Potatoes
2 unit Scallions
1 unit Chili Pepper
3 ounce Carrot
2 tablespoon Mayonnaise
2 teaspoon Dijon Mustard
8 tablespoon Sour Cream
5 teaspoon White Wine Vinegar
4 ounce Shredded Red Cabbage
11 ounce Tilapia
1 unit Old Bay Seasoning
½ cup Panko Breadcrumbs
1 tablespoon Cornstarch
1.5 teaspoon Sugar
1 teaspoon Cooking Oil
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