Description
A delightful fusion of crispy fish, sautéed cabbage, vibrant carrots, and a tangy sauce, perfect for a family gathering or a quick weeknight dinner.
Ingredients
Scale
- 1 lb white fish fillets (cod or tilapia)
- 1 cup all-purpose flour (or gluten-free flour)
- 2 large eggs (or flax eggs for vegan option)
- 1 cup panko breadcrumbs (or gluten-free panko)
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup cooking oil (for frying)
- 2 cups cabbage (shredded (green or red))
- 1 cup carrots (grated)
- 1/4 cup cilantro (chopped (optional))
- 1/2 cup mayonnaise (or Greek yogurt for lighter option)
- 2 tbsp chipotle peppers in adobo sauce
- 2 tbsp lime juice
- 1 tbsp honey or agave (optional)
- 2 cups cooked rice or quinoa
Instructions
- Prepare the white fish fillets by patting them dry with paper towels.
- Season the flour with a pinch of salt and pepper in a shallow bowl.
- Whisk the eggs (or flax eggs) in another bowl until well combined.
- Combine panko breadcrumbs, smoked paprika, garlic powder, cumin, and chili powder in a third bowl.
- Dredge each fish fillet first in the seasoned flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture.
- Heat the cooking oil in a pan over medium heat until hot.
- Fry the coated fish in batches until golden brown and cooked through, about 3-4 minutes per side.
- Remove the fish from the pan and place on paper towels to drain excess oil.
- Prepare the slaw by combining the shredded cabbage, grated carrots, and cilantro in a large bowl.
- Mix mayonnaise (or Greek yogurt), chipotle peppers, lime juice, and honey/agave in a separate bowl to create a creamy sauce.
- Assemble the bowls by placing a scoop of rice or quinoa at the bottom, topping with crispy fish, slaw, and a drizzle of chipotle sauce.
- Serve the bowls warm, garnished with extra cilantro if desired.
Notes
Double bread the fish for an extra crunch and try various toppings like avocados or lime wedges for added zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Latin
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 120mg