Preheat your oven to 220°C (200°C fan). Line a large baking tray with baking paper — this step saves you scrubbing later. The tray should feel hot to the touch before the fish goes on, so give it a full 10 minutes to heat up.

Set up your coating station. In a shallow bowl, mix the flour, smoked paprika, garlic powder, salt and pepper. In a second bowl, beat the eggs until they're a uniform pale yellow with no stringy white bits left. In a third bowl, tip in the panko breadcrumbs.

Cut the fish into strips. Pat the fillets dry with kitchen paper — this is crucial for the coating to stick. Slice them into 12 even strips, each about 2cm wide. You'll hear a clean, dry sound as the knife cuts through, not a wet squelch.

Coat each strip. Take a piece of fish and dredge it in the flour mixture, shaking off any excess — you want a thin, even coating that looks dusty. Dip it into the beaten egg, letting the excess drip off for a second. Finally, press it into the panko, turning to coat completely. The breadcrumbs should feel gritty and dry under your fingers.

Arrange on the tray. Place the coated fish strips on the hot baking tray, leaving a little space between each one. Drizzle or brush the tops with the olive oil — this is what gives you that golden colour. You'll see the oil soak into the breadcrumbs, darkening them slightly.

Bake for 10–12 minutes. Slide the tray into the oven and bake until the fish is opaque and flakes easily. At the 8-minute mark, check the colour: the breadcrumbs should be turning a deep golden brown with darker spots at the edges. The kitchen will smell toasty and slightly smoky from the paprika.

Meanwhile, make the lime slaw. In a large bowl, combine the shredded cabbage, grated carrot and spring onions. In a small jar, shake together the lime juice and yoghurt until smooth and pale green. Pour this over the vegetables and toss well — you'll hear the crunch of the cabbage as it mixes, and the colour should be evenly coated.

Warm the tortillas. While the fish rests for a minute, warm the tortillas in a dry frying pan over medium heat for about 20 seconds each side. They should be pliable and have small brown spots, and you'll smell a light toasted corn aroma.

Assemble and serve. Lay two tortillas on each plate, add a generous handful of slaw, top with two or three pieces of crispy fish, and garnish with fresh coriander and extra lime wedges. The contrast between the warm, crunchy fish and the cool, tangy slaw is exactly what you're after.