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 2  people

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Servings: Makes 12 tacos
Prep Time: 1 hr
Total Time: 1 hr
Related Categories: Asian Cuisine, Fish and Seafood, Mexican Cuisine, Mexican Fish Dishes, Mexican Taco Dishes, Other Fish and Seafood, Tilapia
 
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Ingredients
  • 1/2  cup
    mayonnaise
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  • 1/4  cup
    hoisin sauce
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  • 2  tablespoons
    sweet pickle relish
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  • 1 1/2  teaspoons
    fresh lemon juice
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  • 1  cup
    all-purpose flour
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  • 1  teaspoon
    garlic powder
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  • 1  teaspoon
    onion powder
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  • 1  tablespoon
    kosher salt
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  • 1  teaspoon
    freshly ground white pepper
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  • 1  pound
    tilapia fillets, cut into 4-by-1-inch strips
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  • 2 
    large eggs, beaten
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  • 3  cups
    panko (Japanese bread crumbs)
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  • 3  cups
    vegetable oil, for frying
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  • 12 
    corn tortillas, warmed
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  •  
    Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions, for serving
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Directions
1.
In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.
2.
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.
3.
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.
4.
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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