Best Crispy Fried Fish Tacos Recipes

CRISPY FRIED FISH TACOS image

Categories Fish

Yield tacos

Number Of Ingredients 15

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 freshly ground white pepper
1 pound tilapia fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving

Steps:

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°. 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.

Crispy Fried-Fish Tacos With Hoisin Mayonnaise image

Provided by YoungChicChef

Time 1h

Yield 1 taco, 12 serving(s)

Number Of Ingredients 18

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

Steps:

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.

Nutrition Facts : Calories 782.3, Fat 61.6, SaturatedFat 8.5, Cholesterol 52.6, Sodium 997.9, Carbohydrate 44.2, Fiber 3.3, Sugar 4.8, Protein 15.1

Crispy Fried-Fish Tacos image

Provided by @MakeItYours

Number Of Ingredients 15

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 freshly ground white pepper
1 pound tilapia fillets, cut into 4-by-1-inch strips
2 large eggs, beaten
3 cups panko (Japanese bread crumbs)
3 cups vegetable oil, for frying
12 corn tortillas, warmed
Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving

Steps:

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.