The freezer fillets come breaded and ready to fry, so tonight is a matter of getting them golden and building the meal around them. A sharp slaw spiked with vinegar cuts the richness and comes together while the fish cooks.

Serves 2. 20 minutes, 18 at the stove.

About 2010 calories a serving, 147 g protein, 8 g carbohydrate, 153 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high until shimmering. While it heats, toss 3 cups shredded cabbage with 2 tablespoons vinegar, 1 teaspoon sugar, and a pinch of salt and pepper; set the slaw aside.
2. Place the two fillets in the hot oil without crowding the pan. Fry until the crust turns golden brown, three to four minutes on the first side, then flip and cook the other side until golden, another two to three minutes. The fish should register 145°F (63°C) at the thickest part when a thermometer slides in.7 min
3. Toast the two buns in the pan's residual oil for one minute per side, or simply place a fillet on each bun untoasted. Top each fillet with half the slaw, add a pinch more salt and pepper, and close the sandwich.2 min

Note Swap the slaw for pickled jalapeños and mayo if you prefer heat and creaminess over bright acidity. Leftovers keep refrigerated for one day; reheat the fish gently in a 325°F oven. Serve with lemon wedges, hot sauce, or tartar sauce on the side.