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
Cilantro
Sliced Scallions

Directions

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