25 minutes total · Serves 2
Prep: 10 minutes · Cook: 15 minutes
Golden panko-crusted fish, crunchy slaw, and a limey sauce. Bagged cabbage handles the chopping; a shallow layer of oil handles the crisp.
Pour with AVIVO White. Meet the First Taste Trio
What you’ll need
12 oz skinless cod or other firm white fish, cut into 6 short strips
6 small corn tortillas
2 cups bagged shredded cabbage or slaw mix
3 tbsp mayonnaise, divided
1 lime
1/4 cup all-purpose flour
1 egg, beaten
3/4 cup panko breadcrumbs
1/2 tsp ground cumin
1/2 tsp smoked paprika
About 1/3 cup neutral oil, for shallow frying
Kosher salt and black pepper
Hot sauce and cilantro, to serve (optional)
Let’s make dinner.
Pat the fish dry and season with 1/4 tsp kosher salt and pepper. Put the flour, beaten egg, and panko in three shallow bowls. Stir the cumin and paprika into the panko.
Toss the cabbage with 1 tbsp mayonnaise, the juice of half the lime, and a pinch of salt. Mix the remaining mayonnaise with a squeeze of lime and a little hot sauce for serving.
Coat the fish in flour, shake off the excess, dip in egg, then press into the panko. Heat a 1/8-inch layer of oil in a large skillet over medium-high until a breadcrumb sizzles on contact.
Cook the fish in two batches, about 2–3 minutes per side, adjusting the heat if the crumbs brown too quickly. The crust should be golden and the fish should reach 145°F in the thickest part. Transfer to a rack or paper-towel-lined plate; lightly salt.
While the second batch cooks, wrap the tortillas in a damp paper towel and microwave for 30–45 seconds. Fill with slaw, fish, sauce, and cilantro if using. Serve right away with the remaining lime.
A little head start
Use thin, even strips so the fish cooks before the crumbs get too dark. A bag of slaw is exactly right here.
Times are estimates for two servings, with thawed proteins and the shortcuts listed above. Let doneness guide you if your stove needs an extra minute.