Crispy Fried-Fish Tacos With Hoisin Mayonnaise
"Found this a few years back in Food & Wine and it was so delicious! Only way I can get my husband and son who both hate fish to eat it, and they ask for seconds!"
- Ready In:
- 1hr
- Ingredients:
- 18
- Yields:
-
1 taco
- Serves:
- 12
ingredients
- 1⁄2 cup mayonnaise
- 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 fresh ground white pepper
- 1 lb tilapia fillet, cut into 4-by-1-inch strips
- 2 large eggs, beaten
- 3 cups panko breadcrumbs
- 3 cups vegetable oil, for frying
- 12 corn tortillas, warmed
- green cabbage, shredded
- lettuce leaf, shredded
- cilantro
- scallion, sliced
directions
- 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°. 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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RECIPE SUBMITTED BY
My name is Meagan, I'm 21, and I just made the big move to Vancouver, WA. I'm a single mom, full time student, and full time chef. I am in love with the Culinary world. Have been since I got my first job in the business at age 12.
