Recipe by spatchcock
Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes).
Top Review by Sherri35
My Aunt and I just went to a cooking class and this was one of the recipes that they prepared. I was going to post the recipe since it was so good, but then I found it posted here. We used Red Snapper which I had never had before, but what a nice tasting fish it was. We also did the Chipotle mayonnaise and it was excellent with the fish. This is just a fantastic recipe!
- peanut oil, for frying
- 2 cups panko breadcrumbs
- 3 eggs
- kosher salt
- fresh ground black pepper
- 2 lbs halibut fillets or 2 lbs red snapper fillets or 2 lbs other firm flesh white fish fillets
- 8 corn tortillas
- 1⁄2 head napa cabbage, shredded
- chili mayonnaise (see posted in my recipes)
- lime wedge, for garnish
Directions See How It's Made
- 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 Chili Mayo.
- Squeeze on some lime juice, roll up, and eat!