Crispy Fried-Fish Tacos With Hoisin Mayonnaise

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READY IN: 1hr
SERVES: 12
YIELD: 1 taco
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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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