Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens; finely chop whites until you have 1 TBSP (2 TBSP for 4 servings). Quarter lime. Cut potatoes into ½-inch-thick wedges. Halve tomato lengthwise; thinly slice crosswise into half-moons.

In a small bowl, combine mayonnaise, mustard, chopped scallion whites, half the sour cream, half the paprika, and a squeeze of lime 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* 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).

In a second shallow dish, combine panko, cornstarch, and a pinch of salt.

Dip each fillet into sour cream mixture, then press into panko mixture until coated on all sides.

Heat a ⅓-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. Cook until panko is golden and tilapia is cooked through, 2-3 minutes per side. TIP: The smaller pieces will cook faster. (For 4 servings, fry tilapia in batches.)

Transfer to a paper-towel-lined plate and season with salt.

While tilapia cooks, in a large bowl, combine mixed greens, tomato, and Italian dressing; toss to coat.

Divide tilapia, potatoes, and salad between plates. Garnish tilapia with scallion greens. Serve with remaining lime wedges on the side and remoulade for dipping.