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.


Con Poulos

by 13  people


add your rating
add a comment
Yield: 12 taco
Prep Time: 1 hr
Total Time: 1 hr
Recent Activity:
 
savings in
 
Ingredients
  • see savings
    On Sale
    1/2  cup 
    mayonnaise
  • see savings
    On Sale
    1/4  cup 
    hoisin sauce
  • see savings
    On Sale
    2   tablespoons 
    sweet pickle relish
  • see savings
    On Sale
    1 1/2  teaspoons 
    fresh lemon juice
  • see savings
    On Sale
    1   cup 
    all-purpose flour
  • see savings
    On Sale
    1   teaspoon 
    garlic powder
  • see savings
    On Sale
    1   teaspoon 
    onion powder
  • see savings
    On Sale
    1   tablespoon 
    kosher salt
  • see savings
    On Sale
    1   teaspoon 
    freshly ground white pepper
  • see savings
    On Sale
    1   pound 
    tilapia fillets, cut into 4-by-1-inch strips
  • see savings
    On Sale
    2   
    large eggs, beaten
  • see savings
    On Sale
    3   cups 
    panko (Japanese bread crumbs)
  • see savings
    On Sale
    3   cups 
    vegetable oil, for frying
  • see savings
    On Sale
    12   
    corn tortillas, warmed
  • see savings
    On Sale
     
    Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions, for serving

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.
Add Your Review
 Articles
Creamy Chickpea and Crispy Chorizo Soup Makeover
... for breakfast sometimes! So the recipe for Creamy Chickpea and Crispy Chorizo Soup instantly appealed to me. I... read more...
Crispy Kale Chips: The Snack You Don't Have to Resist!
... straight to the produce isle and grab a big bunch of curly kale. This recipe for Crispy Kale Chips... read more...
Pulled Pork Tacos: A Dinner That Draws A Crowd
... over for a casual meal, my mind instantly jumps to pork tacos. This instinctual reaction is one... that has been ingrained into me over many years from a young age. My mom was famous for her epic "taco..., most tacos were so full that they no longer held a fold. These frequent and boisterous "taco feeds... read more...
how tos

shop our favorite products