Cornmeal-Crusted Tilapia Po' Boy

With Creamy Remoulade and Cajun Potato Chips

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 3 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Fish, Wheat, Soy

A note about serious food allergies

We honor the traditional New Orleans-style Po' Boy by nestling cornmeal-crusted, pan-fried Tilapia between crusty French bread with crispy shredded lettuce, sliced tomatoes, and a spicy remoulade (Creole mayo) for a piquant Louisiana kick! Can't you just imagine the sound of squeezing this sandwich together and taking that first bite? And because we want you to leave the table extra satisfied, we added a side of Cajun-spiced potato chips. Grab a cold one - it's going to be a zesty evening.

In Your Box (serves 2)

  • 1 Tomato
  • 2 oz. Shredded Lettuce
  • 1 Russet Potatoes
  • Info
    2 Tilapia Fillets
  • 2 tsp. Cajun Seasoning
  • Info
    2 Mini Baguette
  • Info
    1.875 oz. Mayonnaise
  • 1 Louisiana Hot Sauce
  • ½ cup Cornmeal
  • Nutrition (per serving)

  • Calories
    914
  • Carbohydrates
    120g
  • Fat
    29g
  • Protein
    44g
  • Sodium
    1434mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 2 Baking Sheets
  • 2 Mixing Bowls
  • 1 Large Pan
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat the oven to 375 degree and line 2 baking sheets with foil or use 2 nonstick baking sheets. Thoroughly rinse produce and pat dry. Slice tomato into ¼" slices Break up shredded lettuce and chop more if finer shreds are desired. Scrub and very thinly slice the potato into ¼" rounds. (You can also use a mandoline.) Rinse the Tilapia filets and pat dry.

  • Step 2 - Cook the Potato Chips
    2

    Cook the Potato Chips

    In a large mixing bowl, mix the sliced chips with 2 tsp. olive oil, half the Cajun seasoning, and a pinch of salt and ensure all sides of the chips are covered with oil and seasoning. Arrange potato slices without overlap on a baking sheet and bake for 7-8 minutes. Flip the chips and cook for another 7-8 minutes, or until golden brown. Remove from baking sheet and place on a paper towel-lined plate to cool and soak up any excess oil.

  • Step 3 - Toast the Mini Baguettes
    3

    Toast the Mini Baguettes

    While the chips are cooking, place mini baguettes on a baking sheet. Bake for 6-8 minutes, or until desired crustiness is achieved. Remove from heat and cut in half.

  • Step 4 - Make the Remoulade
    4

    Make the Remoulade

    Add mayonnaise, hot sauce to taste, and remaining Cajun Seasoning to a mixing bowl and whisk together. Season with a pinch of salt and pepper. Cover and refrigerate remoulade until plating.

  • Step 5 - Bread and Cook the Fish
    5

    Bread and Cook the Fish

    Place cornmeal in a shallow dish or plate. Brush each side of the fish with olive oil and season with salt and pepper. Press fish firmly into the cornmeal to ensure that the cornmeal will stick. Heat a large pan over medium to high heat. Add 1 Tbsp. olive oil to the pan. Cook the fish on each side for 3-4 minutes, or until golden brown and fish is flaky but firm.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Place the sliced tomato and shredded lettuce on the bottom half of the baguette. Top the tomato and lettuce with the pan-fried fish. Slather top bun with remoulade and place on top of the fish. Compose homemade chips in a pile next to the Po' Boy.