Description
A vibrant dish featuring crispy fish, refreshing slaw, and fluffy rice that transports you to sun-drenched shores.
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
- Dry the fish: Pat the fish fillets dry with paper towels and season with salt and pepper.
- Set up the dredging station: Arrange shallow bowls with flour, beaten eggs, and panko breadcrumbs.
- Dredge the fish: Coat each fillet in flour, dip in eggs, and then coat in panko.
- Heat the oil: Fry the fish in a large skillet for about 3-4 minutes on each side until golden brown.
- Prepare the slaw: Mix cabbage with mayonnaise, lime juice, and seasonings.
- Assemble the bowls: Layer rice, crispy fish, and slaw in individual serving bowls and drizzle with sauce.
Notes
Make ahead: Prepare the slaw and cook rice in advance for a quicker meal. For a healthier option, cook the fish using an air fryer or bake it.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 120mg