CRISPY FRIED-FISH TACOS

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Crispy Fried-Fish Tacos image

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.

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.

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