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Crunchy Fish Tacos

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This recipe is adapted from Tyler's Florence's Ultimate Fish Taco recipe. I've made a few changes, that are very minor. I use cod, and roll these with egg, and panko crumbs. While these are deep-fried, and blotted well with paper towels so they aren't greasy. I used fresh corn tortillas and shredded cabbage. Tyler's Pink Chili Mayonnaise sauce is the Ultimate! I've made these several times, and we love these.

Ingredients

2 pounds cod (or mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
½ head savoy cabbage (I used regular cabbage), finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
½ lemon, juiced
Kosher salt and freshly ground black pepper
NOTE: I use only 1 chipotle

Nutrition Facts

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