Turmeric Fish Cutlet with Bahn Mi Slaw
July 7, 2026
About this Recipe
Serves: 4
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the fish:
- 1 1/4 pound tilapia filets, trimmed into cutlets, if large
- 2 teaspoons turmeric
- 1 teaspoon salt, plus more
- 1/2 teaspoon black pepper, plus more
- 1 1/2 cups all-purpose flour
- 2 eggs
- 2 cups panko
- 1 1/2 cups all purpose oil, such as canola, sunflower, safflower
For the slaw:
- 2 Persian cucumber, cut into matchsticks or thinly sliced
- 2 medium carrot, cut into matchsticks or thinly sliced
- 4 inch daikon radish or watermelon radish, cut into matchsticks or thinly sliced
- 1 jalapeno, thinly sliced (seeds removed, optional)
- 1/4 cup sweet and tangy rice vinegar
For serving:
- Demi-baguette, bahn-mi rolls, or rice
- Mayonnaise, if making sandwiches
- Cilantro leaves
Instructions
- Pat the tilapia with a paper towel then season both sides with 1 teaspoon salt and a 1/2 teaspoon black pepper, 2 teaspoons turmeric powder.
- Set up three shallow bowls for a breading station. In one bowl, place 1 1/2 cups flour, a generous pinch of salt and whisk to combine. In the second bowl, whisk two eggs and a pinch of salt. In the third bowl, add panko and a pinch of salt and whisk to combine.
- Working one piece at a time, dip the fish in the flour and turn to coat, then dip in the egg mixture to coat, then dip into the panko, gently pressing the breadcrumbs to adhere to the fish.
- Heat 1 1/2 cups oil in a large skillet over medium-high heat. When the oil is hot (add some crumbs to the oil, if it immediately bubbles, it’s ready), working in batches, add the breaded filets to the skillet and cook until the panko is deep golden brown and the internal temperature reached 125 degrees, about 2 minutes per side, adjusting the heat, as needed.
- While the fish cools, combine the cucumbers, carrots, radish, and jalapeno in a medium bowl. Add 1/4 cup vinegar and store to combine.
- If making a sandwich, swipe some mayo on both sides of the bread. Divide the slaw into four portions, then using a slotted spoon, layer the portion onto the fish. Add cilantro, to taste, then top with the remaining bread. If making a rice bowl, serve the fish and slaw on top of rice.
