Instructions:
- Prepare the Fish: Pat the fish fillets completely dry with paper towels. This is crucial for getting a crispy crust.
- Set up Breading Station: In three separate shallow bowls, prepare your breading station:
- Bowl 1: Whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Bowl 2: Whisk together the eggs and milk.
- Bowl 3: Place the breadcrumbs.
- Bread the Fish: Dredge each fish fillet first in the seasoned flour, shaking off any excess. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it thoroughly in the breadcrumbs, pressing gently to help them adhere.
- Fry the Fish: Heat about 1 inch of vegetable oil in a large, heavy-bottomed skillet over medium-high heat until it reaches 350°F (175°C). Carefully place 2-3 fillets in the hot oil (do not overcrowd the pan). Fry for 4-5 minutes per side, or until golden brown and the fish flakes easily with a fork. The internal temperature should reach 145°F (63°C).
- Drain: Transfer the cooked fillets to a wire rack set over a baking sheet to drain excess oil. Keep warm in a low oven while you fry the remaining fillets.
For the Creamy Coleslaw:
Ingredients:
- 4 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1/2 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 tablespoon sugar
- 1/2 teaspoon celery seed (optional)
- Salt and freshly ground black pepper, to taste
Instructions:
- Combine Vegetables: In a large bowl, combine the shredded green cabbage, purple cabbage, and carrots.
- Make the Dressing: In a small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seed (if using), salt, and pepper.
- Toss and Chill: Pour the dressing over the cabbage mixture and toss until everything is evenly coated. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to meld and the cabbage to soften slightly.