Recipe Database
Mike's Crispy Fried-Fish Tacos
Mike's Crispy Fried-Fish Tacos
Serves: 4

1/2 cup mayonnaise
1/4 cup Hoisin sauce
4 shakes of hot sauce
2 Tbsp. sweet pickle relish
1 1/2 tsp. fresh lemon juice
1 cup all-purpose flour
1 tsp. garlic powder
1 tsp. onion powder
1 Tbsp. kosher salt
1 tsp. freshly ground white pepper
1 pound Shark fillets, cut into 4-by-1-inch strips (you can also use Cobia or Cod)
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

In a bowl, whisk the mayonnaise with the Hoisin sauce, hot 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 345°. 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.