Instructions
Step 1. Pat the fish fillets dry with paper towels and season both sides with salt, black pepper, garlic powder, and paprika.
Step 2. Place the flour in one shallow bowl, the beaten eggs in a second bowl, and combine the panko and regular breadcrumbs in a third bowl.
Step 3. Dredge each fish fillet in flour, dip into the eggs, and coat thoroughly with the breadcrumb mixture.
Step 4. Refrigerate the breaded fillets for 15 minutes to help the coating adhere.
Step 5. Prepare the French fries according to package directions until golden and crispy.
Step 6. In a large bowl, combine the green cabbage, red cabbage, and shredded carrots.
Step 7. In a small bowl, whisk together the mayonnaise, apple cider vinegar, Dijon mustard, sugar, salt, and black pepper.
Step 8. Pour the dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to serve.
Step 9. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 350°F (175°C).
Step 10. Fry the fish fillets in batches for 3 to 4 minutes per side until golden brown and cooked through.
Step 11. Transfer the cooked fish to a wire rack or paper towel-lined plate to drain excess oil.
Step 12. Season the hot fries lightly with salt.
Step 13. Arrange the crispy fish fillets, French fries, and coleslaw on serving plates.
Step 14. Serve with ketchup and lemon wedges on the side.
Step 15. Garnish with chopped parsley if desired and serve immediately.
Storage and Reheating Tips
Store leftover fish, fries, and coleslaw separately in airtight containers in the refrigerator for up to 3 days.
Reheat the fish in a 375°F (190°C) oven or air fryer for 8 to 10 minutes to restore crispness.
French fries are best reheated in an oven or air fryer.
Do not freeze the coleslaw, as the dressing may separate and affect the texture.
Breaded fish fillets can be frozen for up to 2 months and reheated directly from frozen in the oven.
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