A couple of minutes in hot oil is all the fish needs to turn from raw to golden brown and flaky; then you’re ready to pile it into hot flour tortillas and top with that tangy slaw.
Note: Whether you’ve thought (a little) ahead and moved a few fillets from the freezer the night or morning before, or you’re needing to quickly get the fish from rock-hard to ready-to-cook in a bowl of cool water, remember a few safety tips. Vacuum-sealed frozen fish can harbor bacteria if thawed in its original packaging, so make sure to always move it to a new, clean bag (if quickly thawing in cool water) or a clean, lipped container (if thawing in the fridge). Make sure to cook the fish the same day you’ve thawed it, and never refreeze thawed fish. Finally, the microwave is not a great way to thaw frozen fish, as tempting as it may be.