Description
A delightful meal featuring crispy fish fillets over fluffy rice, topped with fresh vegetables and flavors.
Ingredients
Scale
- 4 fish fillets (such as cod or tilapia)
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 eggs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Vegetable oil for frying
- 4 cups cooked rice (white or brown)
- 1 cup shredded cabbage
- 1 avocado, sliced
- 1 cup diced tomatoes
- Fresh cilantro for garnish
- Lime wedges for serving
- Sour cream or yogurt (optional)
- Hot sauce (optional)
Instructions
- In a bowl, mix the flour, paprika, garlic powder, salt, and pepper. In another bowl, beat the eggs well. Set aside a third bowl and add cornmeal to it.
- Dip each fish fillet first in the flour mixture, ensuring it’s well-coated, then in the egg mixture, and finally in the cornmeal. Press the cornmeal onto the fish to adhere well.
- Heat vegetable oil in a frying pan over medium heat. Carefully place the coated fish fillets in the hot oil. Fry each fillet until golden and crispy, about 3-4 minutes per side. Remove and place on a paper towel-lined plate to drain excess oil.
- In serving bowls, layer cooked rice as the base. Top with crispy fish, followed by shredded cabbage, diced tomatoes, and slices of avocado. Garnish with fresh cilantro and serve with lime wedges. Offer sour cream or hot sauce on the side for extra flavor.
Notes
For extra crispiness, double-dip the fish. Store components separately to maintain freshness, especially the toppings.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 160mg