Crispy Fish Tacos
- Peanut oil, for frying
- 2 cups panko bread crumbs (available in the Asian section of your market)
- 3 eggs
- Kosher salt and freshly ground black pepper
- 2 pounds halibut, snapper, or other firm flesh white fish
- 8 corn tortillas
- 1/2 head napa cabbage, shredded
- Pink Chili Mayo, recipe follows
- Lime wedges, for garnish
To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F. While the oil is heating, put the breadcrumbs into a shallow dish. Break the eggs into another shallow dish, season with salt and pepper, and beat them with 2 tablespoons of water. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs. Set aside and let them rest for 10 minutes. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes. Drain on paper towels.
To make the tacos: Heat a dry cast iron skillet over medium heat. Warm a corn tortilla in the pan until it softens, about 30 seconds. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Pink Chili Mayo. Squeeze on some lime juice, roll up, and eat!
Submitted By: Dellaina
Original Source: www.FoodNetwork.com, Tyler Florence
I've used tilapia with great success. I don't keep panko bread crumbs on hand so I use my normal stuff.