Ingredients
Scale
For the Fish
- 1 lb white fish fillets (such as cod, tilapia, or mahi-mahi)
- 1 cup buttermilk (or milk with 1 tablespoon vinegar added)
- 1 cup cornmeal (or panko breadcrumbs)
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper (to taste)
- Oil (for frying)
For the Bowls
- 2 cups cooked rice (white or brown)
- 1 cup black beans (rinsed and drained)
- 1 cup corn (canned or frozen)
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1 cup shredded lettuce (or cabbage)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
For the Sauce
- 1/2 cup sour cream (or Greek yogurt)
- 1 tablespoon lime juice
- 1 teaspoon hot sauce (optional)
Instructions
Step 1: Prepare the Fish
- In a shallow bowl, soak the fish fillets in buttermilk for about 10 minutes to tenderize and add flavor.
- In another bowl, combine the cornmeal, chili powder, garlic powder, cumin, salt, and pepper.
- Remove the fish from the buttermilk, allowing excess to drip off, then dredge each fillet in the cornmeal mixture, pressing gently to adhere.
Step 2: Cook the Fish
- In a large skillet, heat about 1/4 inch of oil over medium-high heat.
- Once the oil is hot, add the coated fish fillets. Cook for about 3–4 minutes per side, or until golden brown and crispy. Remove from the skillet and drain on paper towels.
Step 3: Prepare the Sauce
- In a small bowl, combine the sour cream, lime juice, and hot sauce (if using). Stir until smooth and set aside.
Step 4: Assemble the Bowls
- In each bowl, start with a base of cooked rice. Top with black beans, corn, cherry tomatoes, avocado slices, and shredded lettuce.
- Cut the crispy fish into pieces and place on top of the bowls.
- Drizzle the lime sauce over the top and garnish with fresh cilantro.
Step 5: Serve
- Serve immediately with lime wedges on the side for squeezing over the bowls.