Crispy Fried-Fish Tacos

By Shaylie

Classically trained chef Tomas Lee was eager to bring the Asian-taco craze to Atlanta. Here, he flavors panko breaded
fried-fish tacos with hoisin mayonnaise.

TOTAL. 1 HR

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 freshly ground white pepper
• 1 pound tilapia fillets, cut into 4-by-l-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

Details

Servings 12

Preparation

Step 1

1. In a bowl, whisk the mayonnaise with the hoisin sauce, pickle relish and lemon juice.

2. In a large resealable plastic bag, cornbine 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 andpanko 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 towellined platter. Repeat with the remaining fish. Serve the fish in the tortillas, passing the hoisin mayonnaise, cabbage, lettuce, cilantro and scallions for serving.

COCKTAIL Margarita made with 100-agave tequila