Crispy Fried-Fish Tacos
Recipe from Food & Wine

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.

Crispy Fried-Fish Tacos
Con Poulos

by 13  people

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Yield: 12 taco
Prep Time: 1 hr
Total Time: 1 hr
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  • 1/2  cup 
  • 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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