Description
Delicious crispy fish served over rice or quinoa with zesty slaw, perfect for taco night or quick weeknight dinners.
Ingredients
Scale
- 1.5 lbs white fish fillets (cod, tilapia, or mahi-mahi)
- 1 cup all-purpose flour
- 2 large eggs
- 1.5 cups panko breadcrumbs
- 4 cups shredded cabbage mix
- 1/4 cup mayonnaise
- 2 tbsp lime juice
- 3–4 cups cooked rice or quinoa
Instructions
- Pat the fish fillets dry with paper towels and season with salt and pepper.
- Set up a dredging station with flour, beaten eggs, and panko breadcrumbs mixed with spices.
- Dredge each fish piece in flour, coat with eggs, then coat in panko.
- Heat oil in a skillet over medium-high heat, then carefully add the fish and fry for 3-4 minutes on each side until golden brown. Drain on paper towels.
- Combine shredded cabbage, carrots, and cilantro in a bowl. Whisk together mayonnaise, lime juice, vinegar, salt, and pepper, then toss with the slaw.
- Layer cooked rice or quinoa in serving bowls, top with crispy fish, slaw, and chipotle sauce.
Notes
For a lighter option, use baked fish instead of fried. Customize the slaw with jalapeños or avocados for added flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 70mg