Crispy Fried Fish TacosFrom frankieanne 5 years ago
- ½ cup mayonnaise shopping list
- ¼ cup hoisin sauce shopping list
- 2 Tbs sweet pickle relish shopping list
- 1-1/2 tsp fresh lemon juice shopping list
- 1 cup all purpose flour shopping list
- 1 tsp garlic powder shopping list
- 1 tsp onion powder shopping list
- 1 Tbs kosher salt shopping list
- 1 tsp freshly ground white pepper (I used black pepper) shopping list
- 1 pound tilapia fillets, cut into 4” by 1” strips (I used red snapper) shopping list
- 2 large eggs, beaten shopping list
- 3 cups panko bread crumbs shopping list
- 3 cups vegetable oil, for frying shopping list
- 12 corn tortillas, warmed shopping list
- Shredded cabbage, lettuce, cilantro and sliced scallions, for serving shopping list
How to make it
- In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice (I did this about two hours before serving then refrigerated to let flavors mix a bit).
- In a large resealable plastic bag, combine the flour, garlic powder, onion powder, salt and 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 350F. 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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The Cookfrankieanne Ukiah, California
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