Hefe's Fish Recipe

Prep fish and set up breading station

Pat fish fillets dry with paper towels. If fillets are large, cut into 4–6 oz pieces. Season both sides with 0.5 tsp salt, 0.25 tsp black pepper and 0.25 tsp smoked paprika. Place flour in a shallow bowl, beat eggs in a second shallow bowl, and place panko mixed with remaining 0.25 tsp smoked paprika in a third bowl.

Bread the fish

Working one piece at a time, dredge a fillet lightly in flour, shaking off excess, dip into beaten eggs, then press into panko to fully coat. Place on a wire rack while you finish breading remaining pieces.

Fry the fish

Pour vegetable oil into a 10–12 inch skillet to a depth of about 1/4 inch (about 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a cube of bread sizzles and browns in ~20 seconds. Fry fillets in batches so they don't crowd, 2–3 minutes per side or until golden brown and cooked through (internal temperature 140–145°F). Use tongs to turn. Transfer to a wire rack or paper towel-lined plate and season with a pinch of salt. Keep warm in a low oven (200°F) if needed.

Warm the rice: If using leftover cooked rice, fluff and reheat with a sprinkle of water in a covered skillet over low heat for 3–5 minutes or microwave covered for 1–2 minutes until hot. Stir in 1 tbs olive oil and 1/2 tsp cumin and 1/4 tsp salt; keep warm.

Prepare beans: For black beans — warm 1 cup cooked black beans in a small saucepan over medium-low with 1/4 tsp cumin and a pinch of salt, stirring until heated through (3–5 minutes). For refried beans — warm 1 cup refried beans with a splash of water or oil over low heat, stirring until spreadable. Keep both covered until serving.

Dress the greens: In a bowl, toss 4 cups baby spinach and 2 cups shaved cabbage with 1 tbs lime juice and 1/4 tsp salt until evenly coated. This takes the raw edge off the cabbage and lightly seasons the greens. Set aside until plating.

Make the corn salsa: In a medium bowl combine 1 cup corn, 1 diced tomato, 2 tbs diced red onion, 1/2 minced jalapeño, 2 tbs chopped cilantro, 1 tbs lime juice and 1/4 tsp salt. Taste and adjust seasoning. Let sit 10 minutes for flavors to meld.

Make the spicy mayo: Whisk together 1/2 cup mayonnaise, 1 tbs sriracha, 1/2 tbs lime juice and 1/4 tsp garlic powder until smooth. Taste and adjust heat by adding more sriracha if desired. Transfer to a squeeze bottle or small bowl.

Assemble and serve: On each plate, place a bed of rice (about 1/2 cup cooked rice per serving) and a scoop of beans (1/4–1/2 cup per serving). Add a handful of dressed spinach and a small pile of shaved cabbage. Top with a breaded fish fillet. Spoon 2–3 tbs corn salsa over or beside the fish and drizzle 1–2 tbs spicy mayo over the fish. Sprinkle optional shredded cheese if using and serve with lemon wedges. Serve immediately so fish remains crisp.