• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Finely chop chili. Trim, peel, and grate carrot on the largest holes of a box grater; place in a medium bowl.

• Toss potatoes on a baking sheet with a drizzle of oil, salt, and pepper. • Roast on top rack until golden brown and crispy, 20-25 minutes. • Meanwhile, in a small bowl, combine mayonnaise, mustard, chopped scallion whites, 1 package sour cream (2 packages for 4 servings), 1 tsp vinegar (2 tsp for 4), and a pinch of chili to taste. (You’ll use the rest of the sour cream and vinegar later.) Season with salt and pepper. Set aside.

• To bowl with carrot, add cabbage, remaining vinegar, 2 TBSP scallion greens (4 TBSP for 4 servings), 2 packages sour cream (4 packages for 4), and 1½ tsp sugar (3 tsp for 4). (You’ll use the rest of the sour cream in the next step.) Season with a big pinch of salt and pepper; toss to combine.

• Halve tilapia fillets* lengthwise (you’ll have a larger piece and a smaller piece). Pat dry with paper towels. • In a shallow dish, combine Old Bay Seasoning, remaining sour cream, and 1 TBSP water (2 TBSP for 4 servings). • On a plate, combine panko and cornstarch. • Dip each fillet into sour cream mixture, then press into panko mixture, coating all over.

• 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 mixture sizzles when added to the pan, add tilapia; cook until crust is golden and fish is cooked through, 2-3 minutes per side. (For 4 servings, fry fish in batches.) (The smaller pieces will cook faster.) • Transfer to a paper-towel-lined plate.

• Divide tilapia, slaw, and potato wedges between plates. Serve with remoulade. Garnish with any remaining scallion greens.