Remoulade: Mix mayonnaise, mustard, 2 Tbsp finely chopped scallions, 1/2 c. Sour cream and vinegar. Season to taste with salt and pepper.

Halve tilapia fillets lengthwise. Pat dry with paper towels.

In a shallow dish, combine Old Bay Seasoning, 1/2 c. sour cream and 1 Tbsp water.
On a plate, combine panko and cornstarch.

Dip (I using a basting brush) 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 pan over medium-high heat. Once oil is hot enough that a pinch of panko mixture sizzles when added to the pan, add your fish. Cook until crust is golden and fish is cooked through, 2-3 minutes per side. Transfer to paper-towel-lined plate. Serve with remoulade and scallion greens.