• 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 1/2-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.

• 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.

• 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.

• 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 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.

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

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