Ingredients:

  • 5 lbs Firm White Fish Fillets (Cod, Haddock, or Tilapia), cut into 1-inch chunks
  • 2 Large Eggs, lightly beaten
  • 1/4 cup All-Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 1 tsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1/2 tsp Ground Cumin
  • Salt & Black Pepper, to taste
  • Cooking Spray or Olive Oil Mist
  • 3 cups Green Cabbage, finely shredded
  • 1/4 cup Red Onion, thinly sliced
  • 1/2 cup Fresh Cilantro, roughly chopped
  • 3 Tbsp Freshly Squeezed Lime Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Honey or Agave Nectar (Optional)
  • 4 cups Cooked White Rice
  • 1 large Avocado, diced
  • 1/4 cup Crumbled Cotija Cheese or Feta
  • 1 cup Salsa or Pico de Gallo

Instructions:

  1. Pat fish pieces very dry. Set up three shallow dishes: 1) Flour seasoned with salt/pepper; 2) Beaten eggs; 3) Panko mixed with chili powder, paprika, cumin, salt, and pepper.
  2. Dredge fish sequentially: Flour (shake off excess) -> Egg (allow excess to drip) -> Spiced Panko. Press the crumbs on firmly. Place breaded fish on a parchment-lined tray.
  3. Prepare the Zesty Cilantro-Lime Slaw: In a large bowl, toss the shredded cabbage, red onion, and cilantro. In a small bowl, whisk together lime juice, olive oil, sweetener (if using), salt, and pepper. Pour dressing over cabbage mixture and toss well.
  4. Preheat the air fryer to 400°F (200°C). Lightly spray the basket with oil. Arrange fish in a single layer (working in batches if necessary—do not overcrowd).
  5. Air fry for 5–7 minutes. Flip gently, spray the top side lightly with oil spray, and cook for another 5–7 minutes, or until golden brown and the internal temperature reaches 145°F (63°C).
  6. Assemble the bowls: Divide the cooked rice among four bowls. Top generously with the crispy air fryer fish pieces.
  7. Garnish & Serve: Spoon a large dollop of slaw, salsa, diced avocado, and crumbled cheese over the fish in each bowl. Serve immediately.