Go Back Email Link
Golden pan-fried fish topped with cabbage slaw and chipotle sauce served over rice
Isaac blogger

Delicious Fish and Slaw Bowls

Crispy golden fish served over rice with fresh cabbage slaw and smoky chipotle sauce. A balanced, customizable bowl perfect for weeknight dinners or casual gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: dinner
Cuisine: American-Inspired
Calories:
Ingredients Method Notes

Ingredients
  

  • Crispy Fish
  • 1½ lbs white fish fillets, cod, tilapia, haddock, or mahi-mahi
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1½ cups panko breadcrumbs
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp cumin
  • ½ tsp chili powder
  • Salt and black pepper, to taste
  • About ¼ cup neutral cooking oil (for pan cooking)
  • Fresh Slaw
  • 4 cups shredded cabbage
  • ½ cup shredded carrots
  • ¼ cup chopped cilantro
  • 2 tbsp lime juice
  • ¼ cup mayonnaise
  • 1 tbsp apple cider vinegar
  • Salt and pepper, to taste
  • Creamy Chipotle Sauce
  • ½ cup sour cream or plain yogurt
  • ¼ cup mayonnaise
  • 1 –2 chipotle peppers in adobo, minced
  • 1 tbsp lime juice
  • 1 clove garlic, minced
  • ¼ tsp ground cumin
  • Salt, to taste
  • For Serving
  • 3 –4 cups cooked rice or quinoa
  • Optional toppings: avocado, diced tomatoes, pickled onions, jalapeños, lime wedges

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Pat fish dry before breading to help the coating adhere properly.
  4. Prepare the Fish
  5. Pat fish fillets dry and season lightly with salt and pepper.
  6. Bread the Fish
  7. Set up three shallow bowls with flour, beaten eggs, and panko mixed with spices. Coat fish in flour, dip into egg, then press into panko until evenly coated.
  8. Cook the Fish
  9. Heat oil over medium-high heat. Cook fish in a single layer until golden brown and flaky, about 3–4 minutes per side. The internal temperature should reach 145°F (63°C). Transfer to a plate and allow to rest briefly.
  10. Prepare the Slaw and Sauce
  11. Toss slaw ingredients until evenly coated. Stir chipotle sauce ingredients until smooth.
  12. Assemble the Bowls
  13. Add rice or quinoa to bowls. Top with fish, slaw, sauce, and desired toppings. Serve immediately.

Notes

  • Cook fish until it flakes easily and reaches an internal temperature of 145°F (63°C).
  • Pat fish dry and cook in batches for even browning.
  • Keep prepared ingredients refrigerated until ready to use.
  • Store leftovers promptly in airtight containers.
  • Reheat fish in the oven or air fryer until heated through and steaming.