From craving to table
Instructions
- 1
Cut fish fillets into 1-inch wide strips and pat dry with paper towels.
- 2
In three separate shallow bowls, place flour in the first, beaten eggs in the second, and combine panko, paprika, garlic powder, salt, and black pepper in the third.
- 3
Dredge each fish strip first in flour, then dip in egg, and coat with the panko mixture. Place on a plate.
- 4
Heat about 1/2 inch oil in a large skillet over medium-high heat. Fry fish strips in batches for 2-3 minutes per side, until golden and cooked through. Drain on paper towels.
- 5
To make the slaw, combine cabbage, carrots, and cilantro in a bowl. In a small bowl, whisk together mayonnaise, sour cream, lime juice, honey, and hot sauce. Pour dressing over the slaw and toss to coat.
- 6
Warm corn tortillas in a dry skillet or microwave until pliable.
- 7
To assemble, place a few pieces of crispy fish in each tortilla. Top with creamy slaw and serve with lime wedges.
- 8
Enjoy immediately for the freshest taste and crunch!