Crispy Fried Fish Tacos
These Crispy Fried Fish Tacos are served with a delicious hoisin mayo sauce and green cabbage and are so, so easy to make at home!
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Makes: 6 servings
Ingredients
- ½ cup mayonnaise
- ¼ cup hoisin sauce
- 2 Tbsp sweet pickle relish
- 1 ½ tsp freshly squeezed lemon juice
- 1 cup all-purpose flour
- 1 tsp garlic salt
- 1 tsp onion powder
- 1 tsp freshly ground pepper
- 1 lb. tilapia or cod fillets, cut into 4x1-inch strips
- 2 large eggs, lightly beaten
- 3 cups panko
- 3 cups vegetable oil, for frying
- 12 corn tortillas, warmed
- Shredded green cabbage, lettuce leaves, cilantro and sliced scallions, for serving
Instructions
- In a small bowl, whisk the mayonnaise with the hoisin sauce, pickle relish, and lemon juice.
- Combine flour, garlic salt, onion powder, salt, and pepper in a large zip-lock bag. Seal the bag closed and shake the mixture. Then add the fish in and continue shaking, making sure the fish is nicely coated in the mixture.
- Place lightly beaten eggs in one large shallow bowl and place panko in a second. Dip the breaded fish in the eggs first followed by the breadcrumbs and place on a plate.
- In a large skillet, heat vegetable oil to 350 degrees. Once heated, begin adding the fish and cook for about 3 minutes (1.5 minutes each side). Place fried fish on a paper towel-lined plate.
- Add lettuce, scallions, and cilantro to corn tortillas. Top with fried fish and drizzle mayo/hoisin sauce over the top. Squeeze more lemon on top, if desired.
Notes
- Recipe slightly adapted from Food & Wine.
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