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    Crispy Vinegar-Seasoned Fish Fillets

    This dish balances bright acidity, savoury herbs, and a crunchy coating—perfect for tacos, salads, or a standalone entrée.
    *(Serves 4)* 

    Ingredients:

    Fish & Batter

    - 4 white fish fillets (cod, tilapia, or halibut)  
    - ½ cup all-purpose flour (or gluten-free flour)  
    - 2 large eggs, beaten  
    - 1 cup panko breadcrumbs (or crushed cornflakes)  
    - 1 tsp smoked paprika (divided)
    - 1 tsp garlic powder (divided)
    - 1 tsp dried dill (divided)
    - ½ tsp onion powder  (divided)
    - ½ tsp cracked black pepper (divided) 
    - ¼ tsp cayenne pepper (optional, for heat) (divided) 
    - ¼ cup olive oil or avocado oil (for pan-frying)  
    - Lime wedges, for serving  

    For the Creamy Dill Sauce:

    - ½ cup Greek yogurt (or vegan yogurt)  
    - 1 tbsp fresh dill, chopped (or 1 tsp dried)  
    - 1 tsp lemon zest  
    - 1 tsp honey (or agave)  
    - Salt to taste  

    Optional for Tacos:

    - Corn or flour tortillas  
    - Shredded purple cabbage  
    - Pickled red onions  
    - Fresh cilantro  

    Instructions:

    1. Prep the Fish: 
       - Pat fillets dry with paper towels. Season lightly with 1 tsp of the F N Good Food Salt & Vinegar and the dry herbs and spices.  

    2. Breading Station:
       - Flour Bowl: Mix flour with 1 tsp seasoning.  
       - Egg Wash: Beat eggs with 1 tsp seasoning.  
       - Panko Bowl: Toss panko with remaining seasoning.  

    3. Coat the Fish:
       - Dredge each fillet in flour, dip in egg wash, then press into seasoned panko to coat evenly.  

    4. Cook:  
       - Pan-Fry: Heat oil in a skillet over medium heat. Cook fillets 3–4 minutes per side until golden and flaky.  
       - Oven Bake (lighter option):  
       - Preheat oven to 425°F (220°C). Place breaded fillets on a greased baking sheet.  
       - Spray with oil and bake for 15–18 minutes, flipping halfway.  

    5. Make the Sauce:  
      - Stir together yogurt, dill, lemon zest, honey, and salt.  

    6. Serve:
     - For tacos: Layer tortillas with fish, cabbage, pickled onions, and cilantro. Drizzle with sauce.  


     - For a platter: Serve fillets with lime wedges, sauce, and a side of roasted veggies.  
    Tips:
    - Air Fryer Method: Cook breaded fillets at 400°F (200°C) for 10–12 minutes, flipping halfway.  

    - Shrimp Swap: Use jumbo shrimp instead of fish (adjust cook time to 2–3 minutes per side).  

    - Gluten-Free: Use gluten-free flour and panko.  

    - Extra Zing: Add 1 tsp lemon pepper to the seasoning blend.  

    This recipe turns simple fish into a vibrant, restaurant-quality dish with minimal effort.

    Enjoy!