God sometimes gives us unexpected gifts. Our gift has been a grandson who enlivens our lives and makes retirement very different than the one we anticipated. He is a special joy. And that's "Casey." In 2006 we fulfilled our dream of living in Italy for a year. It was every bit as wonderful as anticipated. This blog begins in 2005 as we prepared for that experience. Since then we have explored many places together. That's the "Travel." And finally, I am a person of opinions--spiritually, politically, on just about anything and that's the "Other Stuff." Welcome to my blog.

Saturday, September 11, 2010

Super Good Fish Tacos

Yep--another recipe from non-Dolly Domestic. Truthfully, I am much more at home writing about Kenya or Italy or Casey or SP than I am about cooking; however, once in awhile I do have some culinary star to share. Such is tonight. This was our second time with these and we loved them both times--even Casey--he who doesn't like much. The sauce is what makes these a cut above others.

Crispy Fried-Fish Tacos
1/2 cup mayhonaise
1/4 cup hoisin sauce
1 tablespoons sweet pickle relish
1 1/2 teaspoons fresh lemon juice
1 cup all-purpose flour
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon kosher salt
1 teaspoon ground white pepper
1 pound tilipia fillets, cut into 4 by 1 inch strips
2 large eggs, beaten
3 cups panko

Shredded cabbage
Lettuce leaves
Sliced Scallions

  1. In a bowl, whisk the mayonaise with the hoisin sauce, relish and lemon juice.
  2. In a large, reusable plastic bag, combine the flour, garlic and onion salts and white pepper. Seal bag and shake. Add fish and shake to coat.
  3.  Dip fish in the egg and then in panko. Transfer to wax paper.
  4. In a deep skillet, heat the oil to 350°. Fry fish  over moderate heat, turning once, until golden. Drain on paper towel. 
  5. Serve fish with warm corn tortillas.
Garnish with hoisin sauce, shredded cabbage, shredded lettuce, cilantro and sliced scallions.

And, as usual, I forgot about taking pictures so just use your imaginations. You can send me a photo when you make them. They are yummy!

From: Food and Wine, 2010


Judith in Umbria said...

Thanks for the recipe, Jane. I have wondered what a fish taco was! May I respectfully suggest, however, that Panko can be substituted by dry breadcrumbs? Panko doesn't exist here, and when I brought a (quite expensive) bag back from the US, I didn't think it made that much difference.

barb cabot said...

Jane thank you for this. I'm always on the look out for a good recipe and we love fish tacos.