Crispy Fish Dish (Print Version)

# Ingredients:

→ Coating Ingredients for the Fish

01 - 4 Tbsp. oil for frying (like avocado, canola, safflower, or peanut)
02 - 1 tsp. onion powder
03 - 1 tsp. garlic powder
04 - 2 tsp. chili powder
05 - 2 tsp. cumin powder
06 - 1 teaspoon kosher salt, divided
07 - ½ teaspoon black pepper, divided
08 - 2 lbs. sturdy white fish (use haddock, cod, walleye, or Mahi Mahi)
09 - 1 cup all-purpose or gluten-free flour mix

→ Cilantro Lime Slaw Ingredients

10 - 8 cups of chopped cabbage (or 1 bag premade slaw)
11 - ¼ teaspoon ground pepper, more or less to taste
12 - ¼ teaspoon salt, adjust to your liking
13 - 1 cup freshly chopped cilantro
14 - ½ tsp. sugar (or swap for honey or agave syrup)
15 - 1-2 limes, juice squeezed out
16 - 1-2 jalapenos with seeds and membranes removed
17 - 2 garlic cloves
18 - ¼ cup mayo
19 - ¾ cup sour cream

→ For Toppings

20 - Avocado, hot sauce, salsa, peppers, guacamole, or tomato (optional)
21 - 1 pack of corn tortillas (can sub flour tortillas if you prefer)

# Instructions:

01 - Chop the fish fillets into pieces approximately 3–4 inches long and not over an inch thick. Dab them dry with some paper towels to keep them crunchy, not soggy, when frying. Pull out any bones if you're working with freshly caught fish.
02 - In a small dish, stir together the gluten-free flour, cumin, chili powder, garlic powder, onion powder, and half of the salt and pepper. Blend until it's all even.
03 - Lay the fillets on a flat surface like a plate or shallow dish. Sprinkle the flour mix over them and turn the pieces over a couple times to fully cover them. Shake off the extra before setting aside.
04 - Heat 2 Tbsp. of oil in a pan over medium-high. When the oil's hot enough to sizzle, slide in your first batch of fish pieces. Let them cook undisturbed for about 4–5 minutes on one side. Flip them carefully once the undersides are a golden color, then cook for another 4–5 minutes.
05 - Move the cooked fish to a plate topped with paper towels to soak up extra oil, then sprinkle with the rest of the kosher salt. Do this for the rest of the fish, adding more oil as needed between batches.
06 - Toss mayo, sour cream, lime juice, garlic, jalapenos, sugar, chopped cilantro, salt, and pepper into a blender or food processor. Blitz until it's all smooth.
07 - Pour the cilantro-lime mix over the shredded cabbage in a large bowl. Stir it until all the cabbage is coated evenly. You can do this a day ahead and chill it if needed.
08 - Heat up the tortillas to make them more flexible. Load them with pieces of fish and coleslaw, then add whatever toppings you like!

# Notes:

01 - Fish should hit an internal temp of 145°F. Check with a food thermometer if you're unsure.
02 - Your oil needs to be hot before frying, or the fish will soak up too much oil.
03 - Removing jalapeno seeds and membranes makes it less spicy. Too much heat? Add extra sugar to the slaw dressing.
04 - You can make the slaw early and keep it chilled in the fridge for up to two days.

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