Ingredients:

  • 5 lbs White Fish Fillets (Cod, Tilapia, or Haddock), cut into 1-inch thick strips
  • 1 cup All-Purpose Flour, seasoned with salt and pepper
  • 3 Large Eggs, lightly beaten
  • 2 cups Panko Breadcrumbs
  • 1 tsp Smoked Paprika (mixed into panko)
  • 1/2 tsp Garlic Powder (mixed into panko)
  • Neutral Oil (Canola or Vegetable), sufficient for 2-3 inches deep frying
  • 1/2 head Green Cabbage, very thinly shredded
  • 1/4 cup Red Onion, very thinly sliced
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1/4 cup Freshly squeezed Lime Juice (for slaw)
  • 2 Tbsp Light Olive Oil (for slaw)
  • 1 tsp Sugar (for slaw)
  • 1/4 tsp Salt (for slaw)
  • 1/2 cup Mayonnaise (for crema)
  • 1 medium Chipotle Pepper in Adobo Sauce + 1 tsp sauce (for crema)
  • 1 Tbsp Freshly squeezed Lime Juice (for crema)
  • 1-2 Tbsp Water or Milk (to thin crema)
  • 8 Small Corn or Flour Tortillas

Instructions:

  1. Prepare the Zesty Lime Slaw: Whisk together lime juice, 2 Tbsp olive oil, sugar, and salt. Toss immediately with shredded cabbage, red onion, and coriander. Set aside to macerate.
  2. Make the Chipotle Crema: Finely mince the chipotle pepper and blend or whisk with mayonnaise, 1 Tbsp lime juice, and 1-2 Tbsp water until a smooth, drizzling consistency is achieved. Chill.
  3. Set up the Dredging Station: Arrange three shallow dishes: 1) Seasoned Flour. 2) Beaten Eggs. 3) Panko mixed thoroughly with smoked paprika and garlic powder.
  4. Dredge the Fish: Pat the fish strips completely dry. Coat sequentially: Flour (shaking off excess) -> Egg -> Panko, pressing the panko firmly onto all surfaces.
  5. Heat the Oil: Pour 2-3 inches of neutral oil into a deep pot. Heat slowly to 365°F (185°C).
  6. Fry the Fish: Carefully lower 3-4 pieces of fish into the hot oil, ensuring not to overcrowd the pan. Fry for 3–4 minutes per side until deeply golden brown and cooked through.
  7. Drain and Season: Remove fish with tongs and place immediately on a wire rack set over a baking sheet. Season lightly with a final sprinkle of salt while hot.
  8. Warm Tortillas: Warm the tortillas briefly on a dry, hot skillet or over an open gas flame until pliable and lightly charred.
  9. Assemble: Layer the crispy fish onto the warm tortillas. Top generously with the Zesty Lime Slaw, followed by a generous drizzle of the Chipotle Crema. Serve immediately.