Prepare the fish by patting the fillets dry, seasoning with salt and pepper, then set up a breading station with flour, beaten eggs, and panko breadcrumb mixture.

Heat oil in a skillet over medium-high heat, fry the breaded fish in batches for 3-4 minutes on each side until golden brown, then drain on paper towels.

Make the slaw by shredding cabbage and carrots, whisk mayonnaise, lime juice, and vinegar together for dressing, and mix with the vegetables.

Assemble bowls with cooked rice or quinoa as a base, layered with fish, slaw, and drizzle with creamy chipotle sauce.

Serve warm and allow customization with optional toppings, including avocado, tomatoes, pickled onions, and lime wedges.