Crispy Fried-Fish Tacos

Classically trained chef Tomas Lee was eager to bring the Asian-taco craze to Atlanta with his new restaurant Hankook. Here, he flavors panko-breaded fried-fish tacos with hoisin mayonnaise.

Recipe from Food & Wine
Crispy Fried-Fish Tacos
Con Poulos
12 taco
1 hr
1 hr
Shop Kitchen ▾
  • 1/2 cup mayonnaise
  • 1/4 cup hoisin sauce
  • 2 tablespoons sweet pickle relish
  • 1 1/2 teaspoons fresh lemon juice
  • 1 cup all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground white pepper
  • 1 pound tilapia fillets, cut into 4-by-1-inch strips
  • 2 large eggs, beaten
  • 3 cups panko (Japanese bread crumbs)
  • 3 cups vegetable oil, for frying
  • 12 corn tortillas, warmed
  • Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions, for serving
In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.
In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt, and white pepper. Seal the bag and shake. Add the fish and shake to coat.
Put the eggs and panko in separate shallow bowls. Dip the fish in the egg and then in the panko. Transfer the fish to a wax paper-lined platter.
In a large, deep skillet, heat the oil to 350 degrees. Add half of the fish and fry over moderate heat, turning once, until golden, about 3 minutes. Drain the fish on a paper towel-lined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro, and scallions for serving.
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