1. Preheat Oven + Prep Preheat oven to 375° F. Line a baking sheet with parchment paper and set aside. 2. Pat Dry, Season + Bake Fish With paper towels, pat dry each fish filet really well. Place ...

Dip the fish pieces first in the flour, egg, then breadcrumbs. Transfer to a plate and refrigerate while you make the slaw and salsa. To make the salsa, combine the ingredients in a medium bowl ...

To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

A light beer batter and fennel-apple slaw takes these quick and easy fried fish sandwiches to the next level. At his Dublin restaurant Fish Shop, chef Peter Hogan serves a version of this light ...

Case in point this easy fish taco meal. "Use gluten-free tortillas for a gluten-free version. You can replace the fish with firm tofu for a vegetarian meal," advises Leah.