Follow these simple steps to bring a taste of my family’s kitchen to yours:

1. Start by preparing the fish. In a shallow dish, combine the flour, salt, pepper, paprika, and garlic powder. In a separate dish, beat the eggs. Place the breadcrumbs in a third dish.
2. Coat each piece of fish in the flour mixture, shaking off any excess. Dip into the beaten eggs, then coat with breadcrumbs. Repeat until all pieces are coated.
3. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the fish in batches for about 3-4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain.
4. While the fish is cooking, prepare the lime crema by mixing the sour cream and lime juice in a small bowl. Add a pinch of salt and mix until smooth.
5. To assemble the bowls, start with a bed of cooked rice. Top with shredded cabbage, avocado slices, cherry tomatoes, and crispy fish. Drizzle with lime crema and sprinkle with chopped cilantro. Serve with a wedge of lime and hot sauce on the side, if desired.

One of the joys of cooking is adapting recipes to suit your taste. Feel free to adjust the seasoning or add other toppings, such as pickled red onions or sliced radishes, for extra flavor and crunch.