• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into 1⁄2-inch-thick wedges. Zest and halve lime.

• 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.

• 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.

• In a large bowl, whisk together tempura batter mix, remaining Cajun Spice Blend, 1⁄2 cup cold water, and 1⁄2 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.

• Heat a 1⁄4-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.

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

• 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. ***Fish is fully cooked when internal temperature reaches 145°.***