Description
Delightful and vibrant bowl of crispy fish served over rice or quinoa, topped with fresh slaw and creamy chipotle sauce.
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
Customize the slaw and add fresh fruits for variations. Ensure fish is fresh for best flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: main course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 90mg