Crispy, golden-fried fish fillets tucked into a soft bolillo roll with creamy avocado, tangy slaw, and a hint of spice. This is the ultimate Mexican-American sandwich, perfect for a satisfying lunch or dinner.
Prep20 min
Cook15 min
Servings4
Serving size: 1 torta
1092cal
51gprotein
99gcarbs
56g
Ingredients
680 g Cod Fillets (Cut into 4 equal portions. Tilapia or halibut also work well.)
Crispy fried fish torta with tangy lime mayo! A protein-packed, soul-satisfying lunch that's quick to make and devour.
This mexican_american dish is perfect for lunch. With 1091.89 calories and 51.18g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 cup Mayonnaise
2 whole Chipotle Peppers in Adobo (Finely chopped)
1 tsp Adobo Sauce (From the can of chipotles)
2 tbsp Lime Juice (Freshly squeezed, divided)
1 whole Garlic Clove (Minced)
4 whole Bolillo Rolls (Or other sturdy sandwich rolls)
2 cup Green Cabbage (Finely shredded)
0.5 whole Red Onion (Thinly sliced)
2 whole Avocados (Ripe, peeled and sliced)
0.25 cup Pickled Jalapeños (Sliced)
1 whole Lime (Cut into wedges for serving)
Instructions
1
Prepare the Crema and Slaw (5 minutes)
In a small bowl, whisk together the mayonnaise, chopped chipotle peppers, adobo sauce, 1 tbsp of lime juice, and minced garlic. Season with 1/4 tsp of salt. Set the chipotle crema aside.
In a medium bowl, combine the shredded cabbage and sliced red onion. Toss with the remaining 1 tbsp of lime juice and a pinch of salt. Set the slaw aside to lightly pickle.
2
Set Up Breading Station (3 minutes)
Arrange three shallow dishes. In the first, combine the flour, smoked paprika, garlic powder, onion powder, remaining 1 tsp of salt, and black pepper.
In the second dish, lightly beat the eggs with 1 tbsp of water.
In the third dish, place the panko breadcrumbs.
3
Coat the Fish (5 minutes)
Pat the fish fillets completely dry with paper towels to ensure a crispy coating.
Working one fillet at a time, dredge it in the seasoned flour, shaking off any excess.
Next, dip the flour-coated fillet into the egg wash, allowing excess to drip off.
Finally, press the fillet firmly into the panko breadcrumbs, ensuring it is completely and evenly coated on all sides.
4
Fry the Fish (10 minutes)
Pour vegetable oil into a large, heavy-bottomed skillet to a depth of about 1/2 inch. Heat over medium-high heat until the oil reaches 350°F (175°C) or shimmers.
Carefully place two coated fillets into the hot oil, being careful not to overcrowd the pan. This maintains the oil temperature for maximum crispiness.
Fry for 3-4 minutes per side, until deep golden brown and the fish is cooked through. The internal temperature should reach 145°F (63°C).
Remove the cooked fish with a slotted spatula and transfer to a wire rack to drain excess oil. Repeat with the remaining fillets.
5
Assemble the Tortas (5 minutes)
Slice the bolillo rolls in half horizontally. For extra texture, toast the cut sides on a dry skillet over medium heat for 1-2 minutes until lightly golden.
Generously spread the chipotle crema on both the top and bottom halves of each roll.
On the bottom half, layer a generous amount of the cabbage slaw.
Place a crispy fried fish fillet on top of the slaw.
Arrange slices of avocado and pickled jalapeños over the fish.
Cover with the top half of the roll, press down gently, and serve immediately with lime wedges on the side.
