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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Excellent recipe! This is so fresh-tasting and different. Use with my Chili Mayo (see in my recipes). Ingredients:
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:
1. To fry the fish: Fill a large heavy bottomed pot about 1/3 full of peanut oil. Heat to 375 degrees F.
2. 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.
3. Cut the fish into 1-inch wide strips. Dip them into the egg, then coat them well with the breadcrumbs.
4. Set aside and let them rest for 10 minutes.
5. Cook the fish a few pieces at a time until golden brown and cooked through, about 3 to 5 minutes.
6. Drain on paper towels.
7. To make the tacos: Heat a dry cast iron skillet over medium heat.
8. Warm a corn tortilla in the pan until it softens, about 30 seconds.
9. Place a fish strip on it, top with some of the shredded cabbage, and a big dollop of Chili Mayo.
10. Squeeze on some lime juice, roll up, and eat!
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