INGREDIENTS:
-Spicy Slaw
10 ounces shredded cabbage
½ cup mayonnaise - homemade if possible
¼ cup pickled jalapeños, diced
¼ cup diced cilantro
1-2 tablespoons finely minced onion (to taste, I like less)
1 tablespoon Sriacha chile sauce - optional, could use any preferred hot sauce
2 teaspoons EACH lemon juice apple cider vinegar (I like these tangy, you can back this off by half if you prefer)
1- 2 teaspoons honey or about 5 drops liquid stevia
-Fish
1 pound mild white fish, apx ½" thick - we used the wild caught cod
4 tablespoons avocado oil, or other high heat oil for frying
6 tablespoons tapioca starch or arrowroot starch
6 tablespoons, almond, coconut, or rice flour
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon sea salt
⅛ teaspoon cayenne pepper, optional
Condiments: Fresh lime wedges, cherry tomatoes, jalepeños. fresh shredded cabbage, avocado
INSTRUCTIONS:
First prepare your slaw.
In a bowl large enough to accommodate the cabbage, mix all the ingredients, minus the cabbage together to create your dressing.
Toss the cabbage in, and refrigerate until ready to use.
Preheat a large skillet over medium heat.
Whisk the flours and seasonings together to create the breading.
When the pan is hot, add the oil and let it preheat about a minute while you bread the fish.
Press the fish pieces into the breading to thoroughly coat.
Fry in the skillet until golden brown and crispy, and then flip to brown the other side.
Serve atop a bed of spicy slaw, or wrap the slaw and crispy fish in a tortilla to serve!
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