Ingredients:
- 1 lb (450g) cod fillets, skinless and boneless
- ½ cup (60g) all-purpose flour
- ½ cup (60g) cornmeal
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- 1 large egg
- ¾ cup (180ml) buttermilk (or milk with 1 tsp vinegar)
- 2 cups (100g) green cabbage, finely shredded
- 1 cup (50g) red cabbage, finely shredded
- 1 small carrot, grated
- ¼ cup (60ml) mayonnaise
- 1 tbsp apple cider vinegar
- 1 tsp sriracha (or to taste)
- Salt, to taste
- 8 small corn or flour tortillas
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions:
- Combine green and red cabbage with grated carrot in a bowl. In a separate bowl, whisk together mayonnaise, apple cider vinegar, sriracha, and salt. Pour dressing over the cabbage mixture, mix well, and chill for 30 minutes.
- Set up a breading station: one bowl with buttermilk, one with flour mixed with garlic powder, paprika, salt, and pepper, and a third with cornmeal. Dip each cod fillet in buttermilk, then dredge in flour, dip again in buttermilk, and coat with cornmeal.
- Heat oil in a frying pan over medium-high heat. Fry cod for 3-4 minutes on each side until golden brown and cooked through (internal temperature should reach 145°F). Drain on a baking tray lined with paper towels.
- Heat tortillas in a dry skillet or microwave until warm and pliable.
- Place fried cod on each tortilla, top with slaw, garnish with cilantro, and serve with lime wedges.