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.
Ingredients
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1/2 cupmayonnaisesee savings
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1/4 cuphoisin saucesee savings
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2 tablespoonssweet pickle relishsee savings
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1 1/2 teaspoonsfresh lemon juicesee savings
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1 cupall-purpose floursee savings
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1 teaspoongarlic powdersee savings
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1 teaspoononion powdersee savings
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1 tablespoonkosher saltsee savings
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1 teaspoonfreshly ground white peppersee savings
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1 poundtilapia fillets, cut into 4-by-1-inch stripssee savings
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2large eggs, beatensee savings
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3 cupspanko (Japanese bread crumbs)see savings
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3 cupsvegetable oil, for fryingsee savings
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12corn tortillas, warmedsee savings
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Shredded green cabbage, lettuce leaves, cilantro, and sliced scallions, for servingsee savings
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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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